Spanakopita Triangles (Spinach Pie)
Classic Greek spinach pie made with flaky phyllo dough and a savory spinach and feta filling. To make this egg-free, the binding in the filling uses a cornstarch slurry.
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Ingredients
- about 570 g Frozen Spinach
- about 225 g Feta Cheese
- 0.5 medium Red Onion
- 2 cloves Garlic
- 0.25 cup Olive Oil
- 1 package Phyllo Dough
- 2 tablespoons Cornstarch
- 0.25 cup Water
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 0.125 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Thaw and squeeze out excess water from the spinach. Chop coarsely.
- 3In a large bowl, combine spinach, crumbled feta cheese, diced red onion, minced garlic, 2 tablespoons olive oil, cornstarch slurry (cornstarch mixed with water), nutmeg, salt, and pepper. Mix well.
- 4Brush a baking sheet with olive oil.
- 5Lay out one sheet of phyllo dough and brush with olive oil. Repeat with 5 more sheets.
- 6Spread the spinach mixture evenly over the phyllo dough.
- 7Top with another 6 sheets of phyllo dough, brushing each layer with olive oil.
- 8Using a sharp knife, score the top layer of phyllo dough into triangles.
- 9Bake for 40-45 minutes, or until the phyllo dough is golden brown and crispy.
- 10Let cool slightly before serving.
Substitutions
Eggs → Cornstarch Slurry
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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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