these spanakopita triangles are packed with nutrient-rich spinach and make for a great dinner side, portable snack or part of a kid meal!
- 20 ounces frozen chopped spinach
- 4 eggs, beaten
- 1 1/2 lb cottage cheese (full-fat)
- 1 cup crumbled feta cheese
- 3 oz. cream cheese – softened
- 1 tsp salt
- 1 package of store-bought phyllo dough, defrosted
- 2 sticks of butter, melted
- Preheat the oven to 375 degrees F.
- In a sauce pan, add the frozen spinach with water. Cook spinach for about 10 minutes.
- Drain spinach in a wire colander. Press with a spatula or wooden spoon until most of the water is pressed out.
- Place the spinach back into sauce pan and add beaten eggs, cottage cheese and crumbled feta cheese
- Taking your hands, break up the cream cheese and add it throughout the bowl (to ensure it’s evenly dispersed throughout the dish).
- Mix all ingredients with a wooden spoon or spatula until well blended.
- Open package of defrosted phyllo dough and cut entire sheet into 4-5 vertical strips. Cover with plastic wrap then place a dampened paper towel on top of the plastic wrap (this helps keep the dough from drying out).
- Melt two sticks of butter in a glass bowl.
- Remove a single layer from the first set of vertical strips and place on a sheet of parchment. Using a pastry brush, gently brush the strip with butter. Lay another single layer of phyllo on top of the first buttered layer and use a pastry brush to gently brush with butter. Repeat this process until you’ve laid 5 strips on top of each other (note: you can choose to butter every other layer if you’d like to cut down on the amount).
- Once all 5 strips have been buttered and stacked, take a cookie scoop full of the filling and place it in the bottom right corner. From there, fold that corner up to the left side to form a triangle. Take the bottom corner of the triangle you just made and fold that directly upward. Then take the bottom layer of that triangle and fold that to the right. Take the bottom layer and fold directly upward. Then one more back to the left. Fold the remaining dough over to form the triangle and seal. Repeat this entire process until you’ve utilized all the phyllo (you may have a little leftover filling).
- Bake for 20-25 minutes or until top and bottom of the pita triangles is brown.
- Prefer not to do pockets? You can spread the layers of phyllo out on a large sheet pan (10 layers of phyllo, buttering in between each layer then spreading the filling throughout and layer another 10 layers of phyllo, buttering in between each layer).
- Don’t want to deal with phyllo dough? You can grab some fresh pizza dough and toss the filling with some ricotta cheese for an easy spanakopita calzone!
Keywords: Spanakopita, greek food, side dish, spinach pie, feta cheese