Greek · Lunch
Spinach Cheese Triangles
Baked phyllo triangles filled with spinach, feta, and light ricotta, scented with dill, scallion, and lemon zest. Lightly brushed with olive oil instead of butter and oven-crisped rather than deep-fried, delivering the flaky, savoury identity of spanakopita triangles with a meaningfully trimmed calorie count.
$4
25 minsPrep
25 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
393Calories
20.1gProtein
27.2gFat
22.8gCarbs
2.3gSugar
2.9gFiber
1189mgSodium
87mgChol
15.4gSat Fat
430mgPotassium
480mgCalcium
2.6mgIron
0.9mcgVitamin B12
10mgVitamin C
Goes well with
Greek White Wine (Assyrtiko)
local
Greek Coffee (Frappe)
international
vegetarian
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Preheat oven to 400°F (200°C). Wilt spinach in a dry skillet over medium heat for 2 minutes until collapsed and moisture releases.
2
Build
Squeeze spinach dry in a clean towel. Mix with crumbled feta, ricotta, sliced scallion, chopped dill, minced garlic, lemon zest, salt, pepper, and nutmeg.
3
Build
Lay one phyllo sheet flat, brush lightly with half the olive oil, top with second sheet, and cut lengthwise into 3 strips.
4
Wrap
Spoon 1 tablespoon filling onto base of each strip and fold corner over repeatedly to end, sealing each triangle fully.
5
Bake
Arrange triangles seam-side down on baking sheet, brush tops with remaining oil, and bake at 400°F for 18–20 minutes until golden and crisp.
6
Rest
Let triangles sit 10 minutes so filling firms up and does not spill when cut.
7
Plate
Transfer triangles to plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g feta cheese, crumbled
- 7 oz200g fresh spinach
- 2.2 oz60g part-skim ricotta cheese
- 44 phyllo dough sheets (thawed)
- 4 tsp4 tsp olive oil, divided
- 22 scallion
- 2 tbsp2 tbsp fresh dill
- 1 clove1 clove garlic
- 1/2 tsp1/2 tsp lemon zest
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 pinch2 pinch nutmeg
