Spinach In Phyllo

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Servings: 6 Difficulty: Advanced
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Crispy, flaky phyllo triangles filled with savory spinach, onion, and garlic.
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These spinach phyllo triangles, often called spanakopita pockets, are a delightful savory snack or appetizer. The filling is a simple yet flavorful mix of fresh spinach, sweet onions, and aromatic garlic, seasoned with nutmeg and pepper. Encased in layers of buttery or oil-brushed phyllo dough, they bake until golden and shatteringly crisp. Perfect for parties, potlucks, or a light lunch, these pockets are easy to assemble and can be made ahead. They are naturally vegan and vegetarian, making them a versatile addition to any menu. Serve them warm for the best texture and flavor.

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Spinach In Phyllo

Author: chefs-mate Cooking Method: Cuisine: Courses: ,
Difficulty: Advanced
Servings: 6 Calories: 166.5

Description

These spinach phyllo triangles, often called spanakopita pockets, are a delightful savory snack or appetizer. The filling is a simple yet flavorful mix of fresh spinach, sweet onions, and aromatic garlic, seasoned with nutmeg and pepper. Encased in layers of buttery or oil-brushed phyllo dough, they bake until golden and shatteringly crisp. Perfect for parties, potlucks, or a light lunch, these pockets are easy to assemble and can be made ahead. They are naturally vegan and vegetarian, making them a versatile addition to any menu. Serve them warm for the best texture and flavor.

Ingredients

Directions

  1. Preheat oven to 375F (190C).
  2. Bring 2 quarts of salted water to a boil in a large pot.
  3. Add fresh spinach to the boiling water for 2 to 3 seconds, then immediately remove with a slotted spoon.
  4. Place spinach in a colander, rinse under cold water, and squeeze out excess moisture thoroughly. Chop finely if desired.
  5. In a skillet, saut minced onions in olive oil over medium heat until soft, about 6 to 8 minutes.
  6. Add crushed garlic and cook for 2 to 3 minutes until fragrant. Remove from heat and let cool slightly.
  7. In a large bowl, combine the drained spinach, onion-garlic mixture, nutmeg, fennel (if using), salt, and pepper. Mix well and set aside to cool completely.
  8. Unroll phyllo dough and cover with a damp towel to prevent drying. Lay one sheet on a dry work surface.
  9. Lightly brush the phyllo sheet with corn oil or melted margarine using a pastry brush.
  10. Place a second sheet over the first and brush with oil.
  11. Fold the double-layered phyllo into thirds vertically, creating a strip about 4 inches wide.
  12. Place about 2/3 cup of the spinach filling on the bottom left corner of the phyllo strip.
  13. Fold the left-hand bottom corner over the filling to form a triangle.
  14. Continue folding the remaining phyllo strip in a triangle pattern until you reach the end.
  15. Brush the finished triangle lightly with oil and place on a baking sheet.
  16. Repeat with remaining phyllo sheets and filling until all filling is used.
  17. Bake for 12 to 15 minutes until golden brown and crisp.
  18. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 166.5kcal
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 184.1mg8%
Total Carbohydrate 19.3g7%
Dietary Fiber 7.0g29%
Sugars 5.9g
Protein 7.9g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spinach, phyllo, spanakopita, greek, appetizer, vegan, vegetarian, onion, garlic, baking, crispy, pasta, dough, party food, nutmeg, fennel, olive oil, saute, filling, triangles
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