Greek Spinach Pie Triangles

• 12 sheets phyllo dough, thawed
• 1/2 cup (1 stick) unsalted butter, melted
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 8 oz feta cheese, crumbled
• 1/2 cup ricotta cheese
• 2 large eggs, beaten
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Steps

1. 1 Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
2. 2 In a large bowl, combine spinach, feta, ricotta, eggs, parsley, oregano, salt, and pepper. Mix well.
3. 3 Lay out one sheet of phyllo dough and brush lightly with melted butter. Top with a second sheet and brush again with butter. Repeat with two more sheets.
4. 4 Place about 2 tablespoons of spinach mixture at the bottom corner of the stacked phyllo. Fold into a triangle, continuing to fold and tuck until all filling is enclosed.
5. 5 Place the triangle on the prepared baking sheet and brush the top with melted butter. Repeat with remaining phyllo and filling.
6. 6 Bake for 20-25 minutes or until golden brown. Serve warm.

Nutrition

Tips

• Keep phyllo dough covered with a damp towel while working to prevent drying out.
• For a gluten-free option, use gluten-free phyllo dough if available.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 10 minutes.

Serving Suggestions

• Pair with a fresh Greek salad and a squeeze of lemon.
• Serve with a dollop of Greek yogurt for extra creaminess.

FAQ