Greek · PANTRYHOP RECIPE
Spanakopita Triangles
55 minutes · 6 servings · vegetarian
Phyllo pies are a staple of Greek home cooking; this version uses ready-made pastry for ease.
Ingredients
Check you have the quantities below.
- 10 sheets phyllo pastry, thawed
- 10 oz / 280 g spinach, chopped
- 1 1/2 cups feta, crumbled
- 4 scallions, sliced
- 2 tbsp dill, chopped
- 2 eggs
- 1/4 cup olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Let’s make it
- Heat the oven to 375 F / 190 C. Line a baking sheet with parchment.
- Cook spinach in a skillet until wilted, then cool and squeeze dry. Mix with feta, scallions, dill, eggs, salt, and pepper.
- Lay out 1 phyllo sheet, brush lightly with oil, top with a second sheet, and cut into strips. Spoon filling onto each strip and fold into triangles.
- Place on the tray, brush tops with oil, and bake 20 to 25 minutes until crisp and golden.
- Cool 5 minutes before serving.
Use pre-chopped spinach and let children help fold the triangles.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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