Crispy Spinach & Feta Triangles
These Crispy Spinach & Feta Triangles are golden, flaky, and packed with flavor! An easy Mediterranean appetizer that's always a crowd-pleaser.
Ingredients
- 2 tablespoons raisins
- ½ shallot chopped
- 1 tablespoon pine nuts
- 5 oz. spinach chopped
- 3 tablespoons feta cheese crumbled
- 1 egg
- 1 tablespoon breadcrumbs
- 5 sheets phyllo dough
- sunflower oil for frying
Ingredients you need per step are listed below the step in Italic
Instructions
- Soak the raisins in hot water for 10 minutes, then drain.2 tablespoons raisins
- Heat a skillet with a bit of oil over medium heat. Add the shallots and fry for 3 minutes.½ shallot
- Add the pine nuts and fry for another 5 minutes, stirring often.1 tablespoon pine nuts
- Wash the spinach and add it (with a bit of water still on it) to the pan. Let the spinach wilt, remove it from heat, and cool.5 oz. spinach
- Mash the feta cheese in a small bowl.3 tablespoons feta cheese
- Add the egg, raisins, and cooled spinach mixture. Mix well.1 egg
- Stir in the breadcrumbs and mix again.1 tablespoon breadcrumbs
- Cut each phyllo sheet into three strips.5 sheets phyllo dough
- Place a strip before you and put two teaspoons of filling in one corner. Fold into a triangle shape, continuing until the filling is wrapped. Seal the last edge with a bit of water.
- Take a sheet of filo pastry and cut it into three.
Cooking options
- Deep frying:Heat oil to 350°F (175°C) and fry for 3 minutes until golden brown.sunflower oil
- Pan Frying:Heat a thin layer of sunflower oil in a pan. Fry for 3 minutes per side until crispy.
- Let the triangles drain on kitchen paper and serve immediately.
NOTES
1. No phyllo dough? Try puff pastry for a flakier texture or spring roll wrappers for a thinner, crispier bite.
2. Want extra crunch? Brush each layer of phyllo with melted butter before folding.
3. Can I make these in advance? Yes! Assemble them and store them in the fridge for up to 24 hours before frying.
4. Storage
- Freezer: Freeze uncooked triangles for up to 3 months. Fry straight from frozen—just add an extra minute to the cooking time.
- Reheat: To make them crispy again, pop them in a hot oven (380 °F/190 °C) for 5–7 minutes.
Nutrition
Calories: 48kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 87mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 917IU | Vitamin C: 3mg | Iron: 1mg
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