📝 About This Recipe
Transport your family to the sun-drenched shores of Greece with these irresistibly crispy, hand-held spinach and feta pies. Wrapped in buttery, flaky phyllo pastry, the filling features a mild and creamy blend of spinach and salty feta that even the pickiest eaters will adore. These 'treasure triangles' are the perfect way to introduce global flavors and vibrant greens to your child's plate in a fun, tactile format.
🥗 Ingredients
The Spinach Filling
- 16 ounces Fresh Baby Spinach (washed and thoroughly dried)
- 4 pieces Green Onions (finely sliced, white and light green parts only)
- 2 tablespoons Fresh Dill (finely chopped)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 clove Garlic (minced very fine)
- 1 tablespoon Olive Oil (for sautéing)
The Cheese & Binder
- 1.5 cups Feta Cheese (crumbled into small pebbles)
- 1/4 cup Ricotta Cheese (makes the filling extra creamy for kids)
- 1 Egg (large, lightly beaten)
- 1/8 teaspoon Nutmeg (ground)
- 1/4 teaspoon Black Pepper (freshly ground)
The Pastry
- 1 package Phyllo Dough (thawed overnight in the fridge)
- 3/4 cup Unsalted Butter (melted and kept warm)
- 1 tablespoon Sesame Seeds (optional, for topping)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
-
2
In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté the green onions and garlic for 2 minutes until softened.
-
3
Add the spinach in batches, tossing until wilted (about 3-4 minutes). Transfer the cooked spinach to a fine-mesh sieve and press firmly with a spoon to remove every drop of excess liquid. This prevents soggy pastry!
-
4
Finely chop the drained spinach and place it in a medium mixing bowl. Let it cool for 5 minutes.
-
5
Add the crumbled feta, ricotta, dill, parsley, nutmeg, black pepper, and beaten egg to the spinach. Stir until well combined.
-
6
Carefully unroll the thawed phyllo dough and place it under a damp clean kitchen towel to prevent it from drying out and cracking.
-
7
Place one sheet of phyllo on a clean work surface and brush lightly with melted butter. Top with a second sheet and brush again with butter.
-
8
Using a sharp knife or pizza cutter, cut the phyllo stack lengthwise into 3 or 4 even strips (about 3 inches wide).
-
9
Place one rounded tablespoon of the spinach mixture at the bottom end of each strip.
-
10
Fold one corner of the phyllo over the filling to form a triangle. Continue folding the triangle up the strip, like folding a flag, until you reach the end.
-
11
Place the triangle seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling.
-
12
Brush the tops of all triangles with the remaining melted butter and sprinkle with sesame seeds if using.
-
13
Bake for 20-25 minutes, or until the pastry is deeply golden brown and crisp to the touch.
-
14
Let the triangles cool for at least 5-10 minutes before serving, as the filling will be very hot inside.
💡 Chef's Tips
Thaw phyllo dough in the refrigerator overnight; never at room temperature or it will become gummy. The secret to a crisp triangle is squeezing the spinach dry—use a clean kitchen towel to wring it out for best results. Keep the phyllo sheets covered with a damp towel at all times while working to prevent them from shattering. If the pastry breaks, don't panic! Just patch it with a little butter and another piece of dough; it will still taste delicious. You can assemble these in advance and freeze them raw; just bake from frozen for an extra 5-10 minutes.
🍽️ Serving Suggestions
Serve with a side of cool, creamy Tzatziki sauce for dipping. Pair with a fresh Greek salad of cucumbers, cherry tomatoes, and olives. Accompanied by a glass of chilled lemonade or sparkling water with a lemon slice. These make excellent additions to a school lunchbox as they are delicious at room temperature. Serve alongside roasted lemon chicken for a complete Mediterranean feast.