snack

Spanakopita Triangles with Feta and Dill

Name: Spanakopita Triangles with Feta and Dill
Ingredients: 4 oz (113 g) Feta cheese, crumbled; 6 oz (170 g) Fresh spinach, finely chopped; 2 tbsp Fresh dill, chopped; 1 Egg, large; 1 sheet (approx. 9x14 inches) Whole wheat phyllo dough, thawed; 1 tsp Olive oil, for brushing

Nutrition

553

kcal

Calories

34.5

Protein

23.5

Carbs

Fat

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Ingredients(6)

Feta cheese, crumbled4 oz (113 g)

Fresh spinach, finely chopped6 oz (170 g)

Fresh dill, chopped2 tbsp

Egg, large1

Whole wheat phyllo dough, thawed1 sheet (approx. 9x14 inches)

Olive oil, for brushing1 tsp

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a medium bowl, combine the crumbled feta cheese, finely chopped spinach, chopped dill, and the egg. Mix thoroughly until well combined. Season with a pinch of black pepper if desired (feta is already salty).

Lay one sheet of whole wheat phyllo dough flat on a clean surface. Lightly brush the entire surface with olive oil.

Cut the phyllo sheet lengthwise into two equal strips.

Place about 2 tablespoons of the feta and spinach mixture at one end of each strip. Fold the phyllo dough over the filling to create a triangle, then continue folding in a triangular pattern until you reach the end of the strip. Repeat with the remaining phyllo and filling.

Place the triangles on the prepared baking sheet.

Lightly brush the tops of the spanakopita triangles with a little more olive oil.

Bake for 15-20 minutes, or until the phyllo is golden brown and crispy.