How to Make Spinach and Feta Cheese Phyllo Pastry Triangles
Have you ever tried those delicious, flaky spinach and feta cheese phyllo pastry triangles from your favorite bakery and wished you could make them at home? Well, you’re in luck! Making these tasty little triangles at home is much easier than you might think. Today, I’ll walk you through a simple recipe that will let you bring a touch of the bakery into your own kitchen. Trust me, your taste buds will thank you!
Ingredients You’ll Need:
- Phyllo pastry sheets (about 12-16, depending on how many triangles you want to make)
- 400g of spinach (fresh or frozen)
- 200g of feta cheese
- 1 small onion (finely chopped)
- 2 tablespoons of olive oil
- 1 large egg
- Salt and pepper to taste
- A pinch of nutmeg (optional)
- A bit of melted butter or olive oil for brushing
Step 1: Prepare Your Filling
First things first, let’s prepare the filling for our triangles. If you’re using fresh spinach, wash it well and chop it roughly. If you’re using frozen spinach, make sure it’s completely thawed and squeeze out as much water as possible.
Heat one tablespoon of olive oil in a pan over medium heat and sauté the chopped onion until it’s soft and slightly golden. Add the spinach and cook it until it wilts down and any extra water evaporates. This should take about 5-7 minutes.
Once your spinach and onion mix is ready, transfer it to a large bowl. Crumble your feta cheese into the bowl, add the beaten egg, salt, pepper, and nutmeg if using. Give everything a good mix until it’s well combined. There you have it, your filling is ready!
Step 2: Prepare Your Phyllo Pastry
Phyllo pastry can be a bit tricky to work with because it’s so thin and delicate, but don’t let that intimidate you. Just make sure your phyllo sheets are completely thawed if they were frozen, and keep them covered with a damp towel while working to prevent them from drying out.
Take one phyllo sheet and lay it flat on your work surface. Brush it lightly with melted butter or olive oil. Fold it in half lengthwise, and brush again. You should now have a long, double-layered strip of phyllo.
Step 3: Assemble Your Triangles
Place a spoonful of your spinach and feta mixture at one end of your phyllo strip, leaving a little border to allow for folding. Now, here comes the fun part—folding your triangle. Fold one corner of phyllo over to create a triangle that covers the filling. Then, keep flipping the triangle along the length of the phyllo strip, maintaining the triangle shape. It’s kind of like folding a flag. When you reach the end of your strip, tuck in any loose ends to seal your triangle.
Step 4: Bake to Perfection
Preheat your oven to 180°C (350°F). Place your spinach and feta triangles on a baking sheet lined with parchment paper, and give them a quick brush with your melted butter or olive oil. This will help turn them beautifully golden in the oven.
Bake for about 20-25 minutes, or until they’re golden and crispy. Keep an eye on them, as ovens can vary, and you don’t want your lovely triangles to burn.
Step 5: Enjoy!
Congratulations, you’ve just made spinach and feta cheese phyllo pastry triangles! Let them cool for a few minutes before serving, as this will help the filling set and make them easier to handle. These triangles are perfect as a snack, appetizer, or part of a light meal. They’re best enjoyed warm, with the crispy phyllo contrasting beautifully with the creamy, flavorful filling inside.
Final Thoughts
Making spinach and feta cheese phyllo pastry triangles at home is a rewarding and delicious endeavor. This recipe is straightforward and can be easily adapted to include other fillings of your choice. Experiment and have fun with it. Who knows? You might just come up with a new favorite combination. Happy cooking, and enjoy your homemade pastry triangles!
