Baby Spinach Cheesy Phyllo Triangles







A recipe from the cuisine, allowed in a / diet.

Did you try the Tiropitakia super-snacks, already? They have a super-delicious crunchy and buttery crust thanks to the oil-coated, baked phyllo pastry. The filling has two types of cheese and, also, veggies. So, cheesiness is perfectly teamed up with fresh and savory greens.

Nutritional Chart

Calories: 455 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 17 g
  • 31 g
  • 30 g

Ingredients Needed for Baby Spinach Cheesy Phyllo Triangles

For the filling:

1 tablespoon vegetable oil
2 spring onions, chopped
2 garlic cloves, crushed
3.5 ounces of baby spinach
3 tablespoons of fresh dill
2 tablespoons of fresh parsley
4 ounces of feta, crumbled
4 ounces of ricotta, crumbled
1 egg

For the triangles:

6 phyllo sheets
vegetable oil for coating

How to Make Baby Spinach Cheesy Phyllo Triangles

  1. For the filling:

    Heat the oil in a skillet over low heat, then add the spring onion, garlic, and baby spinach. Cook and stir for 1-2 minutes.

  2. Remove from heat. Add the dill, parsley, feta, ricotta, and the egg. Season with salt and pepper and mix all until even.
  3. For the triangles:

    Place 3 phyllo sheets one on top of the other. Cover each one with vegetable oil using a brush. Cut them together into 3 long and equally wide stripes. Do the same with the other 3 phyllo sheets.

  4. For each stripe add 2 tablespoons from the filling mixture on one end and wrap it in a triangular shape. As you wrap them, coat them with vegetable oil.
  5. Place the 6 triangles on a parchment paper-lined baking tray and bake for 25 minutes at 360⁰F/180⁰C.

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