Ingredients:
- 1 egg
- 125 ml (1/2 cup) milk
- 125 ml (3/5 cup) vegetable oil
- 2 tbsp water
- 1 tsp salt
- Feta cheese
- Spinach
- Salt and pepper to taste
- 3 rolls phyllo dough
- Poppy seeds, for garnishing
- 1 egg yolk, for brushing
Instructions:
- Prepare the Egg Wash Mixture: In a bowl, whisk together the egg, milk, vegetable oil, water, and salt until well combined. Set aside for later use.
- Prepare the Filling: In a separate bowl, mix together the crumbled feta cheese and cooked spinach until evenly distributed. Season with salt and pepper to taste.
- Assemble the Triangles: Lay a sheet of phyllo pastry on a clean surface and brush it lightly with the prepared egg wash mixture. Repeat this process twice more, layering three sheets of phyllo pastry in total.
- Add the Filling: Spoon the feta and spinach mixture evenly along one edge of the layered phyllo pastry. Roll the pastry from one end to the other to form a long strip, ensuring that the edges are sealed tightly to prevent the filling from leaking out during baking.
- Cut and Shape: Use a sharp knife to cut the rolled pastry into triangular shapes. Place the triangles on a baking tray lined with parchment paper, leaving some space between each one.
- Brush with Egg Yolk: Brush each triangle with egg yolk to give them a golden, glossy finish. Sprinkle the tops with poppy seeds for added flavor and visual appeal.
- Bake to Perfection: Preheat your oven to 180ºC (356°F) and bake the spanakopita triangles for approximately 15 minutes, or until they are golden brown and crispy on the outside.
- Serve and Enjoy: Once baked, remove the triangles from the oven and allow them to cool slightly before serving. These delightful appetizers are best enjoyed warm, either on their own or accompanied by your favorite dipping sauce or tzatziki.
Tips for Success:
- Enhance the flavor of the filling by adding fresh herbs such as dill, parsley, or oregano. You can also incorporate minced garlic or chopped scallions for an extra burst of flavor.
- For extra crispiness, brush each layer of phyllo pastry with melted butter before assembling the triangles.
- Add a touch of creaminess to the filling by mixing in 1/3 cup of ricotta cheese.
- Make-ahead tip: Prepare the filling and assemble the triangles on a baking sheet, then cover tightly with plastic wrap and refrigerate overnight. Bake as directed, adding a few extra minutes to the cooking time if necessary.
Storage and Freezing:
- Store any leftover spanakopita triangles in the refrigerator for up to 3 days. Reheat them in the oven for 10 minutes to restore their crispiness.
- These triangles can also be frozen before baking for future use. Simply assemble the triangles on a baking sheet, freeze for 2 hours, then transfer to a Ziploc bag and freeze for up to 3 months. Bake directly from frozen, adding 10–15 minutes to the cooking time.
Additional Notes:
- If using frozen spinach, be sure to thaw it completely and squeeze out any excess moisture before using it in the filling. This will prevent the phyllo pastry from becoming soggy during baking.
Conclusion:
Our Spanakopita Triangles are a delightful blend of crispy pastry and creamy filling, making them the perfect appetizer or snack for any occasion. With their irresistible flavor and easy preparation, they are sure to become a staple in your recipe repertoire. So why wait? Try making these savory triangles today and treat yourself to a taste of Greece right in your own home!
