Description
A crispy, golden phyllo pastry filled with creamy feta, fresh spinach, and aromatic herbs. Perfect as an appetizer, snack, or brunch treat, these triangles are inspired by Mediterranean flavors and loved by everyone at the table.
Ingredients
-
1 package phyllo dough, thawed according to package instructions
-
1 cup fresh spinach, chopped
-
1 cup crumbled feta cheese
-
1/2 cup ricotta cheese
-
1/4 cup grated Parmesan cheese
-
2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
-
1 tablespoon fresh parsley, chopped
-
1 clove garlic, minced
-
1/4 teaspoon black pepper
-
1/4 teaspoon nutmeg (optional)
-
1/4 cup unsalted butter, melted, for brushing
-
1 egg, lightly beaten (for egg wash)
Instructions
-
In a medium bowl, combine spinach, feta, ricotta, Parmesan, dill, parsley, garlic, black pepper, and nutmeg. Mix well.
-
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
-
Unroll phyllo dough on a clean surface, covering unused sheets with a damp towel.
-
Layer two phyllo sheets and brush each with melted butter. Cut into 3-inch wide strips.
-
Place a spoonful of filling at the bottom corner of each strip and fold into a triangle in a repeating triangular pattern until the end.
-
Place triangles on the prepared baking sheet and brush with beaten egg.
-
Bake 20–25 minutes or until golden and crisp, rotating halfway through.
-
Let cool 5 minutes before serving.
Notes
-
Keep phyllo sheets covered with a damp towel to prevent drying.
-
Brush each layer with butter for maximum crispiness.
-
Triangles can be assembled ahead of time and refrigerated; apply egg wash just before baking.
-
Freeze unbaked triangles for later use; bake from frozen, adding a few extra minutes.
-
Reheat leftovers in the oven to maintain crisp texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes