Snack · Greek · 25 min
Spanakopita Triangles with Dill Yogurt Dip
- Calories
- 2390
- Protein
- 79g
- Carbs
- 311g
- Fat
- 91g
Ingredients
- 21.844 slice phyllo dough
- 2 tbsp extra-virgin olive oil
- 10 oz fresh spinach
- 4.9274 oz feta cheese
- 2 each scallion
- 2 tbsp fresh dill
- 0.25 tsp black pepper
- 4 oz nonfat Greek yogurt
- 1 tsp lemon juice
Method
- 01Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 02In a large bowl, mix the squeezed dry chopped spinach, crumbled feta cheese, sliced green onions, and 1 tablespoon of chopped fresh dill. Season with black pepper.
- 03Lay one sheet of phyllo dough on a clean dry surface and brush lightly with some of the olive oil. Lay a second sheet on top, brush with olive oil, and repeat with a third sheet.
- 04Cut the layered phyllo dough lengthwise into three equal strips.
- 05Place a tablespoon of the spinach filling at one end of each strip. Fold one corner over diagonally to form a triangle, then continue folding along the strip like a flag to enclose the filling.
- 06Place the triangles on the prepared baking sheet and repeat the process with the remaining 3 phyllo sheets, remaining oil for layering, and filling to yield 6 triangles in total.
- 07Brush the tops lightly with the remaining olive oil and bake for 18-20 minutes until golden brown and crispy.
- 08In a small bowl, stir together the nonfat Greek yogurt, lemon juice, and the remaining 1 tablespoon of fresh dill to make the dip.
- 09Serve the warm spanakopita triangles immediately alongside the dill yogurt dip.
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