Spinach And Feta Triangles

Golden, crispy, and flaky, Spinach and Feta Filo Triangles. With a fresh, herby, almost creamy filling and a delicious crunch!

📝 Ingredients

• 1 package (450 grams) filo pastry
• 600 grams (1.3 pounds) spinach (fresh or frozen)
• 125 ml (1/2 cup) olive oil (+ an extra splash for sauteing)
• 130 grams (1 small or 1/2 medium-sized) red onion (minced)
• 4 small green onions (finely chopped)
• 3 garlic cloves (finely chopped )
• 2 tablespoons fresh dill or fennel greens (minced)
• 2 large egg yolks
• 350 grams (12.3 ounces) Feta cheese (crumbled (or use 200 grams feta cheese + 150 grams Anthotyro, Myzithra, or thick Ricotta cheese))
• 140 grams (5 ounces) Greek yogurt
• 2 tablespoons semolina, corn flour (not starch), or breadcrumbs

👨‍🍳 Instructions

1. 1--- Prepare The Spinach: ---
2. 2If using frozen spinach, thaw first then squeeze it very well.
3. 3--- Make The Filling: ---
4. 4Heat a splash of olive oil in a saute pan or large skillet.
5. 5Saute the onions until soft
6. 6Add the garlic and spring onions and cook until softened as well.
7. 7Add the fresh spinach in batches (if using frozen spinach skip this and simply combine it in a bowl with the sauteed onions, feta cheese, egg yolks, semolina, dill, and 2 tablespoons olive oil.)
8. 8Cook the spinach lightly until it wilts and its volume drops. Add the next batch and try not to overcook it. Season lightly with salt.
9. 9Transfer to a bowl and allow to cool.
10. 10Add the feta cheese, egg yolks, dill, yogurt, semolina, and 2 tablespoons olive oil.
11. 11--- Make The Pies: ---
12. 12Preheat the oven to 175°C / 350°F.
13. 13Lay open the stack of filo on a clean working surface and cover with a tea towel.
14. 14Lay a filo sheet widthwise on a clean working surface. Drizzle lightly and brush it with olive oil. Top with another filo and brush with oil again.
15. 15Cut the filo into 4 long strips or 5 for smaller pies.
16. 16Add a spoonful of the filling to the bottom center or each strip.
17. 17Fold upwards, triangularly until you reach the top end. You can wet your fingers and pat the filo where you want it to stick better.
18. 18Brush a sheet pan or oven tray with olive oil and place the pies. You can use two pans or bake in two batches.
19. 19Brush the top of the pies with olive oil and prick many times with a toothpick for steam to be able to escape.
20. 20Bake for 30 minutes or until deep golden and crispy. If using two pans switch up and down half way through baking. For even crispier pies, you can flip them upside down and bake a few minutes longer.
21. 21Serve. Remove from the pan and cool on a rack for 10 minutes before serving.
22. 22Got leftover filo? Make these: Filo Wrapped Feta with Honey, Baklava Cheesecake.