Flaky phyllo pastry filled with spinach and salty feta cheese.
Ingredients
Scale
Measurement units
- fresh spinach
- feta cheese, crumbled
- green onions, chopped
- fresh dill
- eggs
- phyllo dough
- melted butter
- olive oil
- nutmeg
Ingredients
Scale
Measurement units
- fresh spinach
- feta cheese, crumbled
- green onions, chopped
- fresh dill
- eggs
- phyllo dough
- melted butter
- olive oil
- nutmeg
Instructions
Make the filling
Make the filling
Build the layers
Build the layers
Tomorrow's Meal
Crispy Spanakopita Triangles with Tzatziki Dip
Cold spanakopita re-crisped in the oven until the phyllo shatters, served with cool tzatziki for contrast
You'll need to pick up:
Tzatziki sauce (or sour cream mixed with dill and lemon)Olive oil for brushing
Quick overview:
- 1.Remove cold spanakopita from fridge 10 minutes before reheating
- 2.Brush phyllo exterior lightly with olive oil
- 3.Place on baking sheet and bake at 375°F for 12-15 minutes until phyllo is crispy and golden again
- 4.Let cool 2 minutes so filling sets and phyllo shatters cleanly when bitten
- 5.Serve with cold tzatziki for dipping—the temperature contrast keeps the phyllo crisp longer
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