Snack · Greek · 25 min
Spanakopita Triangles with Feta and Dill
- Calories
- 545
- Protein
- 31g
- Carbs
- 23g
- Fat
- 38g
Ingredients
- 4.2619 oz feta cheese
- 6.3918 oz fresh spinach
- 2.1316 tbsp fresh dill
- 1.066 each egg
- 1.064 each whole wheat phyllo dough
- 1.0667 tsp extra virgin olive oil
- 0.125 tsp black pepper
Method
- 01Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 02In a medium bowl, combine crumbled feta cheese, finely chopped fresh spinach, chopped fresh dill, egg, and a pinch of ground black pepper. Mix thoroughly until well combined.
- 03Lay the sheet of thawed whole wheat phyllo dough flat on a clean surface and lightly brush the surface using a portion of the olive oil.
- 04Cut the phyllo sheet lengthwise into two equal strips.
- 05Place about 2 tablespoons of the feta-spinach filling mixture at one end of each strip.
- 06Fold the phyllo dough diagonally over the filling to form a triangle, then fold straight, and repeat diagonally along the strip to enclose the filling in a triangular pocket. Repeat for the second strip.
- 07Place the folded triangles onto the prepared baking sheet and lightly brush the tops with the remaining olive oil.
- 08Bake for 15-20 minutes, or until the phyllo dough is golden brown, crispy, and the egg filling is fully set and reaches 160°F (71°C).
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