Description
Spinach and Ricotta Cheese Triangles are loaded with creamy, cheese filling and wrapped in buttery, flaky Phyllo dough. Ready in under 45 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 4 ounces fresh baby spinach, stems removed if desired
- 2 garlic cloves, peeled and minced
- 1 cup whole milk ricotta cheese
- 1/2 cup crumbled feta cheese
- 1 egg
- 1/8 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 4 tablespoons salted butter
- 16 ounce package Phyllo Dough sheets (only using 12 sheets for this recipe)
Instructions
- Preheat the oven to 350 degrees. In a large skillet over medium low heat, add in 1 tablespoon of olive oil and allow it to heat up for a minute. Add in spinach and spread out in pan. Cover for 1 minute. Remove cover and stir in garlic. Cover for another 1-2 minutes until spinach is wilted. Turn off the heat and allow it to cool for a few minutes.
- In a large bowl, combine ricotta cheese, feta cheese, salt, pepper, and egg. Stir to combine. Then, add in the spinach mixture and stir again.
- Melt the butter in a skillet or in the microwave. Note: It should be warm. You may have to reheat again if you work slow.
- Spread a large piece of parchment paper , about 6 inches bigger than the phyllo sheets, out on the countertop. Begin to separate the phyllo sheets. Start with one sheet over the parchment paper and brush lightly with melted butter. Layer another sheet over top, brush with butter. Repeat. The last sheet (number 4) just acts as a cover, and you don't need to butter. You will repeat this process 2 more times to create 3 phyllo doughs with 4 layers of sheets each. Using a pizza cutter, cut the large phyllo sheet into 3 smaller rectangles. Each one will make one spinach triangle. Note: In total, this recipe makes 9 triangle hand pies.
- Turn the Phyllo dough, so it looks like a vertical rectangle facing you (▮) (Photos above). (1) Add about 2 tablespoon of spinach cheese filling in the center of the top portion, leaving an inch of border. (2) Turn the top left part of the phyllo dough over the filling. (3) Fold the top half of the phyllo dough over the bottom half. (4) Take 1 inch of the right side of the phyllo dough, without filling and fold it over the filled portion.
- Flip the filled portion over the remaining flat corner. This will seal the dough. Repeat with the remaining 8 triangles.
- Line a cookie sheet with parchment paper. Place all 9 triangles on a cookie sheet spread apart. Brush with remaining melted butter. Note: They don't rise much. Bake for 15-18 minutes until golden brown.
- Allow to cool for 10 minutes, then serve and enjoy!
Notes
- The Phyllo Dough needs to be thawed before using. I like to move it from the freezer into the fridge the day before.
- Make sure the butter stays warm for easy brushing onto the Phyllo dough.
- Don't overfill or it will be hard to fold and the cheese filling may leak out when baking. If you have leftover filling, use 4 more sheets of phyllo dough and create 3 more turnovers.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: appetizer
- Method: bake
- Cuisine: Greek