Save Experience the taste of Greece with our Mini Spanakopita Triangle Cluster, a perfect appetizer that combines crispy, flaky phyllo pastry with a rich, savory filling of fresh spinach, creamy feta, and fragrant herbs. Baked together in a charming pull-apart cluster, these mini triangles make sharing effortless and inviting at any gathering.
Save These Mini Spanakopita are more than just an appetizer—they’re a celebration of Mediterranean culinary tradition. The filling’s blend of spinach, ricotta, feta, and herbs is balanced by the flaky texture of the buttery phyllo, creating layers of flavor and crunch in every bite.
Ingredients
- Filling: 300 g (10 oz) fresh spinach, washed and chopped; 2 tbsp olive oil; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 200 g (7 oz) feta cheese, crumbled; 100 g (3.5 oz) ricotta cheese; 2 large eggs, lightly beaten; 2 tbsp fresh dill, chopped (or 1 tbsp dried dill); 1 tbsp fresh parsley, chopped; ¼ tsp ground nutmeg; ½ tsp freshly ground black pepper; ¼ tsp salt
- Pastry: 12 sheets phyllo dough, thawed if frozen; 100 g (7 tbsp) unsalted butter, melted; 2 tbsp olive oil
- Topping: 1 tbsp sesame seeds (optional); 1 tbsp nigella seeds (optional)
Instructions
- 1. Preheat the oven to 190°C (375°F). Line a large baking sheet with parchment paper.
- 2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until translucent. Add garlic and cook for 30 seconds.
- 3. Add chopped spinach and cook until wilted and excess liquid has evaporated, about 4–5 minutes. Remove from heat and cool slightly.
- 4. In a large bowl, combine the spinach mixture, feta, ricotta, eggs, dill, parsley, nutmeg, pepper, and salt. Mix well.
- 5. Unroll the phyllo dough and keep it covered with a damp towel. Take one sheet at a time, brush lightly with melted butter, and fold lengthwise into a long strip (about 7 cm/3 in wide).
- 6. Place a heaping teaspoon of filling at the bottom of the strip. Fold the corner over the filling to form a triangle, then continue folding up the strip, maintaining the triangle shape. Repeat with all phyllo sheets and filling.
- 7. Arrange the triangles closely together in a circular or cluster pattern on the prepared baking sheet, so they touch but don’t overlap.
- 8. Brush the tops with remaining melted butter mixed with 2 tbsp olive oil. Sprinkle with sesame and nigella seeds if desired.
- 9. Bake for 22–25 minutes, or until golden brown and crisp. Cool for 5 minutes before serving.
Zusatztipps für die Zubereitung
To get the perfect crispiness, be sure to brush each phyllo strip generously with melted butter before folding to prevent drying out. Keeping the phyllo covered with a damp towel while working prevents it from becoming brittle. For a quicker prep, thoroughly cook and cool the spinach to remove excess moisture, ensuring the filling is not watery.
Varianten und Anpassungen
If spinach isn't available, Swiss chard or kale can be substituted for a similar taste and texture. For an elevated flavor, add a pinch of lemon zest to the filling mixture. This recipe is vegetarian but can be adapted for vegan diets with plant-based cheese alternatives and egg substitutes.
Serviervorschläge
Serve these Mini Spanakopita triangles warm, paired wonderfully with tzatziki or a refreshing lemon-yogurt dip. They make a delightful appetizer for gatherings or a light snack, perfect alongside a fresh salad or a glass of crisp white wine.
Save With a balance of fresh herbs and rich cheeses encased in flaky golden phyllo, Mini Spanakopita Triangle Clusters are sure to impress both in flavor and presentation. Whether for a festive party or a cozy night in, they're a memorable bite of Greece’s culinary heritage.
Recipe FAQs
- → How do I keep phyllo dough from drying out?
Keep phyllo sheets covered with a damp towel while working to prevent drying and cracking.
- → Can I substitute other greens for spinach?
Yes, Swiss chard or kale can be used instead of spinach for a similar texture and taste.
- → What baking temperature is recommended?
Bake at 190°C (375°F) until the triangles turn golden brown and crisp, typically 22-25 minutes.
- → How can I make these ahead of time?
Assemble the triangles and freeze them unbaked. When ready, bake from frozen, adding about 5 extra minutes.
- → Are sesame and nigella seeds necessary?
They are optional, but adding these seeds provides a pleasant crunch and subtle flavor enhancement.