Spanakopita triangles recipe for 12 appetizers
Recipe shopping list — copy the items into Valedo.
This recipe makes 12 hand-held spinach and feta pastries. It uses frozen spinach and prepared phyllo dough for a manageable appetizer batch.
Ingredients
Frozen chopped spinach
10 ounces
Phyllo dough
8 sheets
Feta cheese
6 ounces
Ricotta cheese
1/2 cup
Yellow onion
1 small
Scallions
3
Fresh dill
2 tablespoons
Egg
1
Unsalted butter
6 tablespoons
Olive oil
1 tablespoon
Garlic cloves
2
Ground nutmeg
1/8 teaspoon
Black pepper
1/4 teaspoon
Kosher salt
1/4 teaspoon
How to make it
- Thaw spinach and squeeze it very dry. 2. Sauté onion, scallions, and garlic in olive oil until soft. 3. Combine spinach, onion mixture, feta, ricotta, dill, egg, nutmeg, pepper, and salt. 4. Brush phyllo sheets with melted butter, cut into strips, and place filling at one end. 5. Fold each strip into a triangle and brush the tops with butter. 6. Bake at 375°F until deeply golden, about 22 minutes.
Who this list is for
This checklist is for anyone making spanakopita triangles as appetizers for a gathering or family meal. If you want to serve 12 hand-held spinach and feta pastries using frozen spinach and ready-made phyllo dough, this list keeps your shopping focused and prep efficient. It’s especially helpful for hosts looking for a manageable, crowd-pleasing starter.
How to use this list
Begin by checking your freezer for frozen chopped spinach and your fridge for feta and ricotta cheese. Next, look for phyllo dough (usually in the freezer section), a small yellow onion, scallions, and fresh dill. Don’t forget unsalted butter, olive oil, one egg, garlic cloves, and the exact spices—nutmeg, black pepper, and kosher salt. Gather all ingredients before thawing and draining the spinach, then follow your recipe to assemble and bake the triangles.
Common mistakes OR What to skip
Don’t use fresh spinach unless you’re ready to cook and drain it thoroughly; excess moisture makes the filling soggy. Skip pre-crumbled feta if you can—block feta holds up better in the filling. Don’t let phyllo dough dry out; keep it covered while you work. Avoid margarine in place of butter for brushing the pastry, as it can affect flavor and browning.
What is on this list
You’ll be shopping for 10 ounces of frozen chopped spinach, 8 sheets of phyllo dough, 6 ounces of feta cheese, and half a cup of ricotta cheese. Add a small yellow onion, 3 scallions, 2 tablespoons of fresh dill, and 1 egg. You’ll also need 6 tablespoons of unsalted butter, 1 tablespoon of olive oil, 2 garlic cloves, 1/8 teaspoon ground nutmeg, 1/4 teaspoon black pepper, and 1/4 teaspoon kosher salt. Mark off what’s already in your kitchen.
Before you go
Check that your phyllo dough is not expired and that you have enough butter for brushing. Make sure the frozen spinach is fully thawed and squeezed dry before mixing the filling. Set up a clean, damp towel to cover the phyllo sheets as you assemble. This prep keeps your spanakopita triangles crisp and flavorful.
FAQ
Who is "Spanakopita triangles recipe for 12 appetizers" for?
This checklist is for anyone making spanakopita triangles as appetizers for a gathering or family meal. If you want to serve 12 hand-held spinach and feta pastries using frozen spinach and ready-made phyllo dough, this list keeps your shopping focused and prep efficient. It’s especially helpful for hosts looking for a manageable, crowd-pleasing starter.
How should I use "Spanakopita triangles recipe for 12 appetizers"?
Begin by checking your freezer for frozen chopped spinach and your fridge for feta and ricotta cheese. Next, look for phyllo dough (usually in the freezer section), a small yellow onion, scallions, and fresh dill. Don’t forget unsalted butter, olive oil, one egg, garlic cloves, and the exact spices—nutmeg, black pepper, and kosher salt. Gather all ingredien…
What should I skip or avoid with "Spanakopita triangles recipe for 12 appetizers"?
Don’t use fresh spinach unless you’re ready to cook and drain it thoroughly; excess moisture makes the filling soggy. Skip pre-crumbled feta if you can—block feta holds up better in the filling. Don’t let phyllo dough dry out; keep it covered while you work. Avoid margarine in place of butter for brushing the pastry, as it can affect flavor and browning.
What is on the "Spanakopita triangles recipe for 12 appetizers" list?
You’ll be shopping for 10 ounces of frozen chopped spinach, 8 sheets of phyllo dough, 6 ounces of feta cheese, and half a cup of ricotta cheese. Add a small yellow onion, 3 scallions, 2 tablespoons of fresh dill, and 1 egg. You’ll also need 6 tablespoons of unsalted butter, 1 tablespoon of olive oil, 2 garlic cloves, 1/8 teaspoon ground nutmeg, 1/4 teaspoon…
What should I do before I go?
Check that your phyllo dough is not expired and that you have enough butter for brushing. Make sure the frozen spinach is fully thawed and squeezed dry before mixing the filling. Set up a clean, damp towel to cover the phyllo sheets as you assemble. This prep keeps your spanakopita triangles crisp and flavorful.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.