Meatless Monday: Spanakopita Triangles!

Χαίρετε! Hello! I’m back after my mini-hiatus. I hope you all had a lovely week- I know I sure did! My parents made this year extra special by eating Thanksgiving dinner together for the first time since they divorced when I was a kid. It was so nice to have my entire family together with my in-laws.

So anyway, I’m back! This week I’m bringing you a recipe for one of my favorite Greek dishes- spanakopita.


To me, spanakopita says summer. Every year down the street from my childhood home the local Greek Orthodox church hosted a Grecian Festival (lovingly called Greek Fest) and it’s a must every summer. If they had it every weekend I would go. The food is just that good.

There are two types of people in the world: the Greek and those who wish they were Greek.

-My Big Fat Greek Wedding

So let’s get to it, shall we?

You’ll need…

  • 1/2 an onion, finely chopped
  • 1/2 tablespoon fresh garlic, chopped
  • 1 package fresh spinach
  • 1 cup crumbled feta cheese
  • 1 egg
  • a few dashes of salt
  • a few dashes of pepper
  • 16 sheets frozen phyllo dough
  • 1/4 cup butter, melted
  1. Preheat oven to 375 degrees F.
  2. Saute the onion and garlic together until they’re soft (just a few minutes). Add the spinach and cook, stirring constantly, until they have wilted but are still green.
  3. Beat the egg lightly in a medium-sized mixing bowl. Add cheese, salt, pepper and spinach mixture and stir until combined.
  4. Remove phyllo dough from package and place them on a damp cooking towel. This will keep the dough moist and easier to work with. Take two sheets and place them on a clean work surface. Make sure you cover the rest of the dough with another damp towel!
  5. Lightly brush the two sheets with butter and cut into four pieces (first lengthwise, then crosswise).
  6. Spoon a heaping tablespoon into a corner of the prepared dough and fold into triangles. Tuck the corners in. Place in a single layer on a cookie sheet. Continue doing this until the phyllo dough and/or filling is done.
  7. Brush the tops of the triangles with the remaining butter.
  8. Bake for about 15 minutes or until golden brown.



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