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Greatest plates · Snack
Spinach & Fetta Spanakopita Triangles
Crisp golden filo parcels packed with wilted spinach, plenty of Greek fetta and egg for a properly protein-rich snack. Great warm from the oven or packed cold for lunch.
Serves 8Prep 30 minCook 25 minSnackfetta & egg
Containsdairy · egg · gluten
Protein 17%Carbs 23%Fat 60%
About 265 kcal a serve — 11 g protein, 15 g carbs, 18 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 8
Method
Heat the oven
preheatPreheat the oven to 200°C and line a large baking tray with baking paper.
Squeeze the spinach
spinachSqueeze the thawed spinach very firmly by handfuls to remove as much water as possible, then place in a large bowl.
In the bowlfilling →
drain well
Make the filling
mixAdd the crumbled fetta, beaten eggs, spring onions, dill, nutmeg and pepper to the spinach. Mix thoroughly until well combined.
In the bowlfilling →
combine
Prepare the filo
filoLay one sheet of filo on the bench and brush lightly with olive oil. Top with a second sheet and brush again. Cut lengthways into 3 long strips.
On the benchassemble →
cut into strips
Fold the triangles
shapePlace a heaped tablespoon of filling at the bottom of each strip. Fold the corner over to form a triangle, then keep folding up the strip flag-style to enclose. Repeat with remaining filo and filling to make about 12 triangles.
fold flag-style
Brush and bake
bakeArrange triangles on the tray, brush the tops with remaining olive oil and bake for 20–25 minutes until golden and crisp. Cool slightly before serving.
On the traybake →
20–25 min at 200°C
Cook's noteSqueezing the spinach really dry is the key to crisp, non-soggy triangles.
Estimated per serve
265 kcal · 11 g protein · 15 g carbs · 18 g fatestimates, within ~10%
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