Pin A delightful appetizer featuring crispy phyllo pastry triangles filled with a savory blend of spinach, feta, and fresh herbs, baked together in a pull-apart cluster for easy sharing.
This recipe reminds me of the holidays when I first introduced these to my family, and they couldn’t get enough of the crispy phyllo and flavorful filling.
Ingredients
- Fresh spinach: 300 g (10 oz), washed and chopped
- Olive oil: 4 tbsp total (2 tbsp for filling, 2 tbsp for brushing)
- Yellow onion: 1 small, finely diced
- Garlic: 2 cloves, minced
- Feta cheese: 200 g (7 oz), crumbled
- Ricotta cheese: 100 g (3.5 oz)
- Eggs: 2 large, lightly beaten
- Fresh dill: 2 tbsp chopped (or 1 tbsp dried dill)
- Fresh parsley: 1 tbsp, chopped
- Ground nutmeg: ¼ tsp
- Black pepper: ½ tsp freshly ground
- Salt: ¼ tsp
- Phyllo dough: 12 sheets, thawed if frozen
- Unsalted butter: 100 g (7 tbsp), melted
- Sesame seeds: 1 tbsp optional
- Nigella seeds: 1 tbsp optional
Instructions
- Preheat oven:
- Set to 190°C (375°F) and line a baking sheet with parchment paper
- Sauté onion and garlic:
- Heat 2 tbsp olive oil over medium heat, cook onion 2 to 3 minutes until translucent, add garlic and cook 30 seconds
- Cook spinach:
- Add chopped spinach, cook until wilted and excess liquid evaporates about 4 to 5 minutes, then remove from heat and cool
- Mix filling:
- Combine spinach mixture with feta, ricotta, eggs, dill, parsley, nutmeg, pepper and salt in a bowl
- Prepare phyllo strips:
- Unroll phyllo, keep covered with damp towel, brush each sheet with melted butter, fold lengthwise into 7 cm (3 in) strips
- Fill and fold triangles:
- Place a teaspoon of filling at strip bottom, fold corner over filling to form triangle, continue folding maintaining triangle shape
- Arrange on baking sheet:
- Place triangles closely in circular or cluster pattern so they touch but dont overlap
- Brush and sprinkle:
- Brush tops with remaining melted butter mixed with 2 tbsp olive oil, sprinkle sesame and nigella seeds if desired
- Bake:
- Bake 22 to 25 minutes until golden and crisp, cool 5 minutes before serving
Pin My family loves gathering for these, often enjoying them as a shared appetizer during holidays and celebrations.
Required Tools
Large skillet, mixing bowl, pastry brush, baking sheet, parchment paper, sharp knife
Allergen Information
Contains egg, milk (feta ricotta butter), and wheat (phyllo dough). May contain traces of sesame or nuts depending on phyllo brand. Always check labels for potential allergens.
Nutritional Information
Per serving (3 triangles): 210 calories, 13 g fat, 17 g carbohydrates, 7 g protein.
Pin Enjoy these mini triangles as a tasty appetizer that’s sure to impress at any gathering.
Recipe Q&A
- → How do I prevent the phyllo from drying out while assembling?
Keep the phyllo sheets covered with a damp towel during assembly to maintain moisture and prevent tearing.
- → Can I prepare the triangles ahead of time?
Yes, you can assemble and freeze the triangles unbaked. Bake them from frozen, adding about 5 extra minutes to the cooking time.
- → What are good substitutes for spinach in the filling?
Swiss chard or kale can be used as alternatives, providing a similar texture and earthy flavor.
- → How can I enhance the filling flavor?
Add a pinch of lemon zest to brighten the filling and complement the savory cheeses and herbs.
- → Are sesame and nigella seeds necessary for the topping?
No, they are optional but add a subtle nutty flavor and extra texture when sprinkled on top before baking.