Spanakopita Triangles (Spinach & Feta Phyllo Pies) / Spinach and Feta Rolls

Spinach: Fresh, chopped spinach is the main ingredient, providing a vibrant green filling.

Feta cheese: Crumbled feta cheese adds a tangy and creamy texture to the filling.

Onion: Finely chopped onion enhances the flavor with a mild sweetness.

Garlic: Minced garlic adds a robust, aromatic flavor to the mixture.

Olive oil: Used to sauté the onion and garlic, adding richness to the filling.

Dill: Dried dill brings a hint of herbaceous flavor to the dish.

Salt: Enhances the overall flavor of the filling.

Black pepper: Adds a touch of heat and depth to the mixture.

Phyllo dough: Thin, flaky pastry sheets that create the crispy layers of the triangles.

Butter: Melted butter is brushed between the layers of phyllo dough to achieve a golden, crispy texture.

When working with phyllo dough, keep it covered with a damp towel to prevent it from drying out and becoming brittle. This ensures the dough remains pliable and easy to work with, making it simpler to create those perfect Spanakopita triangles.

• fresh, chopped spinach - Substitute with kale: Kale has a similar texture and can be used as a leafy green alternative, though it has a slightly stronger flavor.

• crumbled feta cheese - Substitute with ricotta cheese: Ricotta provides a creamy texture and mild flavor, though it lacks the tanginess of feta.

• finely chopped onion - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to onions, making them a good alternative.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent. Use ⅛ teaspoon of garlic powder per clove.

• olive oil - Substitute with vegetable oil: Vegetable oil can be used in place of olive oil, though it has a more neutral flavor.

• dried dill - Substitute with dried oregano: Dried oregano provides a different but complementary herbal note to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often used in lighter-colored dishes.

• phyllo dough - Substitute with puff pastry: Puff pastry can be used as a substitute for phyllo dough, though it will result in a different texture and thickness.

• melted butter - Substitute with melted margarine: Margarine can be used in place of butter, though it may alter the flavor slightly.

• Allow the spanakopita triangles to cool completely before storing. This prevents condensation from making the phyllo dough soggy.
• For short-term storage, place the cooled triangles in an airtight container. Use parchment paper to separate layers if stacking. Store in the refrigerator for up to 3 days.
• To reheat, preheat your oven to 350°F (175°C). Place the triangles on a baking sheet and bake for 10-15 minutes until they are heated through and crispy again.
• For longer storage, consider freezing the spanakopita triangles. Arrange them in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the triangles to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• When ready to bake, preheat your oven to 350°F (175°C). Place the frozen triangles on a baking sheet and bake for 30-35 minutes, or until golden brown and crispy. No need to thaw before baking.
• If you prefer to freeze before baking, assemble the triangles as instructed but do not bake. Freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container.
• To bake from frozen, preheat your oven to 350°F (175°C). Place the frozen, unbaked triangles on a baking sheet and bake for 35-40 minutes, or until golden brown and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the Spanakopita Triangles on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until they are heated through and the phyllo dough is crispy again. This method ensures the phyllo retains its delightful crunch.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the Spinach and Feta Rolls directly on the toaster oven rack or on a small baking sheet. Heat for 8-12 minutes, checking frequently to avoid burning. This is a quick and efficient way to reheat a small batch.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the Spanakopita Triangles in the skillet and cover with a lid. Heat for 3-5 minutes on each side, or until warmed through and crispy. This method is great for maintaining the texture of the phyllo dough.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the Spinach and Feta Rolls in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. The air fryer will keep the phyllo crispy and delicious.

• Microwave Method: While not ideal for maintaining crispiness, the microwave is the fastest option. Place the Spanakopita Triangles on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, checking after the first minute. This method is best for a quick reheat but may result in softer phyllo dough.

• Oven: Used to bake the spanakopita triangles until they are golden brown and crispy.

• Mixing bowl: Used to combine the spinach, feta, onion, garlic, olive oil, dill, salt, and pepper.

• Knife: Used to finely chop the onion and mince the garlic.

• Cutting board: Provides a surface for chopping the onion and mincing the garlic.

• Pastry brush: Used to brush melted butter onto the phyllo dough sheets.

• Baking sheet: Used to place the folded triangles on for baking.

• Measuring spoons: Used to measure out the olive oil, dill, salt, and pepper.

• Measuring cup: Used to measure the melted butter.

• Spatula: Used to mix the ingredients in the mixing bowl.

• Tablespoon: Used to place the spinach mixture onto the phyllo dough strips.

• Phyllo dough: The dough used to create the layers for the spanakopita triangles.

Prepare the filling ahead: Mix the spinach, feta, and other ingredients the night before to save time on the day of baking.

Use pre-chopped ingredients: Buy pre-chopped spinach and onion to cut down on prep time.

Work with phyllo efficiently: Keep the phyllo dough covered with a damp cloth to prevent drying out while you work.

Batch process: Assemble multiple triangles at once by laying out several strips of phyllo dough and filling them simultaneously.

Preheat the oven early: Start preheating your oven before you begin assembling to ensure it’s ready when you are.