Baby Spinach Cheesy Phyllo Triangles
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.
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
salt
pepper
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
- 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.
- Remove from heat. Add the dill, parsley, feta, ricotta, and the egg. Season with salt and pepper and mix all until even.
- 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.
- 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.
- Place the 6 triangles on a parchment paper-lined baking tray and bake for 25 minutes at 360⁰F/180⁰C.