@paul_selow

Spinach and Feta Triangles (Spanakopita Triangles) 🤤
Flaky pastry filled with spinach and feta - a simple and delicious appetizer!

Prep Time: 20 mins
Cook Time: 25 mins

Ingredients:
1 package (16 oz/450g) phyllo dough, thawed
10 oz/280g frozen chopped spinach, thawed and squeezed dry
8 oz/225g feta cheese, crumbled
1/2 cup chopped green onions
1/4 cup chopped fresh dill
2 eggs, lightly beaten
1/4 cup olive oil, melted butter, or cooking spray
Poppy seeds or sesame seeds (optional)

Instructions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, combine spinach, feta, green onions, dill, and eggs. Mix well.
Lay one sheet of phyllo on a work surface. Brush lightly with olive oil/melted butter. Top with another phyllo sheet and brush again.
Spread a thin layer of spinach mixture over the phyllo.
Fold the phyllo over the filling to create a long rectangle, then cut into triangles. (Or, roll up and slice into pinwheels, then flatten slightly into triangle shapes).
Place triangles on the prepared baking sheet. Brush with olive oil/butter. Sprinkle with poppy or sesame seeds (optional).
Bake for 20-25 mins, or until golden brown. Serve warm or at room temperature.

(Estimated Nutrition per triangle): 150 calories, 10g fat, 12g carbs, 5g protein (This will vary based on your phyllo dough).
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