Description
Crisp, flaky phyllo triangles filled with a creamy, savory spinach and cheese mixture inspired by classic Greek flavors. Perfect as an appetizer, snack, or light meal.
Ingredients
2 cups frozen spinach, thawed and squeezed dry
1 cup feta cheese, crumbled
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
2 green onions, finely chopped
1 garlic clove, minced
1 teaspoon dried dill
1/2 teaspoon black pepper
1 large egg
10 sheets phyllo dough
1/4 cup melted butter or olive oil
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine spinach, feta, ricotta, Parmesan, green onions, garlic, dill, black pepper, and egg. Mix until fully blended.
- Place one sheet of phyllo dough on a clean surface and brush lightly with melted butter or olive oil. Layer a second sheet on top and brush again.
- Cut the layered phyllo into strips about 3 inches wide.
- Place a spoonful of filling at the end of each strip and fold diagonally to form triangles. Continue folding until sealed.
- Arrange triangles on the baking sheet and brush tops with more butter or oil.
- Bake for 18 to 22 minutes until golden and crisp.
- Cool slightly before serving.
Notes
Fresh dill or parsley can be used for a brighter flavor.
Add sautéed onion or a pinch of nutmeg for extra depth.
Cottage cheese can replace ricotta if desired.
Keep phyllo covered with a damp towel to prevent drying.
Store in the refrigerator for up to 3 days or freeze for longer storage.
Reheat in the oven or air fryer to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 puff
- Calories: 160 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
