In need of a snack to serve your friends when they come over? Well, impress your fellow Bears with Spanakopita, Greek spinach and feta phyllo triangles. They are light and crunchy on the outside and mouthwateringly savory on the inside. You can even freeze the extras, unbaked and have a meal for later. So grab some friends, set up an assembly line and make this tasty treat.
What you’ll need:
6 ounces spinach
6 ounces feta
2/3 roll phyllo dough
3 tablespoons unsalted butter
1 1/2 teaspoons garlic powder
salt and pepper to taste
What you’ll do:
- Preheat the oven to 375 degrees Fahrenheit.
- Heat one tablespoon of butter in a medium pan. Add your spinach and cook for about three minutes or until wilted.
- Cool the spinach for about five minutes, then squeeze out its liquid. While waiting, melt the remainder of the butter.
- Coarsely chop the spinach and place it into a medium-sized bowl.
- Add the feta, garlic powder, salt and pepper into the bowl and stir.
- Cut the phyllo dough roll into thirds, each about 2 1/2 inches wide.
- Roll out one sheet of phyllo dough and brush with melted butter. Place another sheet of phyllo dough on top.
- Place 3/4 tablespoon of filling on one corner of the sheet.
- Fold to create a triangle shape. Continue to fold in this manner until a complete triangle is achieved.
- Repeat for other phyllo sheets.
- Place all of your triangles onto a baking sheet. At this point, you can choose to freeze your triangles for an hour in the freezer, then transfer them to an airtight bag for future use.
- Lightly brush the remaining butter on top of the triangles.
- Bake in the oven until the triangles are golden and crispy, about 25 minutes.