Spanakopita Triangles (Egg-Free)

Ingredients

• 300 g Frozen Spinach
• 200 g Feta Cheese
• 4 Scallions
• 2 tbsp Fresh Dill
• 1/2 cup Olive Oil
• 12 sheets Phyllo Dough
• 1 tbsp Lemon Juice
• 1 tbsp Cornstarch

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Place the 300 g of frozen spinach in a bowl to thaw. Once thawed, squeeze out as much excess water as possible. Add the crumbled 200 g of feta cheese, 4 chopped scallions, 2 tbsp of fresh dill, 1 tbsp of lemon juice, and 1 tbsp of cornstarch to the spinach. Mix everything together well.
3. 3Lay one sheet of the 12 sheets of phyllo dough flat. Brush it lightly with the 1/2 cup of olive oil. Place another sheet of phyllo on top and brush it with olive oil. Repeat this process one more time so you have a stack of three phyllo sheets brushed with olive oil.
4. 4Cut the stack of three phyllo sheets lengthwise into three equal strips. Place about a tablespoon of the spinach and feta mixture at the end of each strip. Fold the phyllo strip over the filling to create a triangle shape, continuing to fold it along the strip until you reach the end. Repeat steps 3 and 4 with the remaining phyllo sheets and spinach mixture.
5. 5Arrange the formed triangles on a baking sheet. Brush the tops of the triangles with more olive oil. Bake for 25-30 minutes, or until the phyllo is golden brown and crisp.

Substitutions

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