Spanakopita triangles
3
Points®
Total time: 32 min • Prep: 7 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Spanakopita, those delicate and flaky pastry triangles filled with spinach and feta cheese, may seem difficult to make, but don't worry, this simple recipe will leave you impressed with yourself! Crisp, warm and delicious, these classic Greek triangles are ready in only 32 minutes as an appetizer for eight—or an entrée for four. Complete the meal with a cool green salad or warm bowl of soup. Short on time? Bake them ahead by 3 hours and cool, then reheat in a preheated 375ºF oven until crisp, about 8 minutes.
Ingredients
Chopped frozen spinach
10 oz
Reduced fat feta cheese
0.333 cup(s)
Uncooked scallion(s)
3 medium
Egg whites
1 large
Dill
1.5 Tbsp
Black pepper
0.25 tsp
Phyllo dough
8 sheet(s)
Olive oil
2 Tbsp
Instructions
1
Place the oven rack in the center of the oven; preheat the oven to 375ºF. Spray a baking sheet with nonstick spray.
2
Press the spinach between layers of paper towels to remove any excess moisture. Place the cheese in a medium bowl and mash with a fork. Add the spinach, cheese, scallions, egg white, dill, and pepper; stir together until combined.
3
Set the stack of phyllo sheets to one side; keep covered with a sheet of wax paper and a damp towel on top as you work.
4
Lay 1 phyllo sheet lengthwise in front of you and brush the sheet lightly with oil. Top with another sheet and brush lightly with oil. Cut crosswise into 6 even strips. Place a scant tablespoon of the spinach mixture at the end of each strip. Fold one corner up over the filling, then continue folding in a flag fashion, to form a triangle. Place on the baking sheet and repeat with the remaining filling and phyllo sheets to make 24 triangles. Brush the tops of the triangles lightly with any remaining oil.
5
Bake until golden brown, about 25 minutes. Cool for 5 minutes and serve hot or warm. Yields 3 triangles per serving.
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