Spanakopita Triangles (Spinach Pie)
Classic Greek spinach pie made with layers of flaky phyllo dough and a savory spinach and feta filling.
30m prep + 35m cook4 servings
Contains dairyContains eggContains wheatNUTS-free
420 cal|20g protein|35g carbs|22g fat|3g fiber
Ingredients
- 1 package (10 oz) Frozen spinach
- 8 oz Feta cheese
- 1 cup Ricotta cheese
- 2 large Eggs
- 4 medium Green onions
- 2 tbsp Fresh dill
- 1 package (16 oz) Phyllo dough
- 0.5 cup Olive oil
- 0.25 tsp Salt
- 0.125 tsp Black pepper
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Thaw spinach completely and squeeze out excess water.
- 3In a large bowl, combine spinach, feta cheese, ricotta cheese, eggs, chopped green onions, and dill. Season with salt and pepper.
- 4Lightly brush a baking sheet with olive oil.
- 5Lay one sheet of phyllo dough on the baking sheet. Brush with olive oil. Repeat with 5 more sheets of phyllo dough.
- 6Spread the spinach filling evenly over the phyllo dough.
- 7Cover with 6 more sheets of phyllo dough, brushing each sheet with olive oil.
- 8Using a sharp knife, cut the spanakopita into triangles.
- 9Bake for 30-35 minutes, or until golden brown and crispy.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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