Greek Spanakopita Triangles: Crispy Phyllo Bites with Spinach, Feta and Fresh Dill

If using fresh spinach, wilt it in a dry skillet over medium heat in batches, then cool and squeeze out as much liquid as possible. Chop roughly.

Serves 8 (makes about 24 triangles)

Ingredients

• 1 lb fresh spinach, or 10 oz frozen chopped spinach, thawed and squeezed dry
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 4 scallions, thinly sliced
• 2 garlic cloves, minced
• 8 oz feta cheese, crumbled
• 1/2 cup ricotta cheese
• 2 large eggs, lightly beaten
• 1/4 cup chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon ground nutmeg, salt and black pepper
• 1 package (16 oz) phyllo dough, thawed
• 3/4 cup unsalted butter, melted

Instructions

1. If using fresh spinach, wilt it in a dry skillet over medium heat in batches, then cool and squeeze out as much liquid as possible. Chop roughly.
2. Heat the olive oil in a skillet and cook the onion, scallions and garlic for 5 minutes until soft. Cool slightly.
3. In a large bowl, combine the spinach, onion mixture, feta, ricotta, eggs, dill, parsley and nutmeg. Season with pepper and a little salt (feta is salty, so taste first).
4. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment. Unroll the phyllo and cover it with a damp towel so it does not dry out.
5. Lay one sheet of phyllo on the counter, brush lightly with melted butter and top with a second sheet. Cut the stack lengthwise into 3 long strips.
6. Place a heaping tablespoon of filling at the bottom of each strip. Fold one corner over the filling to form a triangle, then keep folding flag-style to the top of the strip. Repeat with the remaining phyllo and filling.
7. Arrange the triangles seam-side down on the baking sheets, brush the tops with butter and bake for 20 to 25 minutes until deeply golden and crisp. Cool for 5 minutes before serving.
8. Spanakopita is the pride of the Greek meze table, and the hand-held triangle version, spanakopitakia, is what Greek grandmothers make by the hundred for name days and holidays. The folding looks fussy but goes quickly once you find the rhythm, and the unbaked triangles freeze beautifully, so bake a tray straight from the freezer when party guests arrive.

Nutrition (estimated, per serving)

• Calories: 260 kcal
• Protein: 9g
• Fat: 18g
• Carbohydrates: 17g
• Fiber: 2g
• Sugar: 1g
• Sodium: 480mg