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In a bowl, mix the egg, milk, vegetable oil, water, and salt. This mixture will help in layering the phyllo dough and ensuring it stays moist and flavorful during baking.
Prepare the Phyllo Dough
Lay a sheet of phyllo dough on a clean, flat surface. It’s essential to work quickly with phyllo dough as it dries out fast. Cover unused sheets with a damp cloth to keep them from drying out.
Create Layers
Pour a small amount of the egg mixture over the phyllo sheet and spread it evenly. Repeat this process twice more to create three layers of phyllo dough, each brushed with the egg mixture.
Prepare the Filling
Mix the feta cheese with cooked and well-drained spinach in a separate bowl—season with salt and pepper to taste. Ensure the spinach is well-drained to avoid soggy pastries.
ROLL AND SEAL
Place the spinach and feta mixture along one end of the phyllo dough. Roll the dough to form a long strip from one end to the other. Seal the edges properly with the egg wash to prevent the filling from leaking out during baking.
CUT AND ARRANGE
Cut the rolled phyllo dough into triangles. Place each triangle on a baking tray lined with parchment paper.
Brush and Garnish
Brush each triangle with egg yolk. This will give them a beautiful golden color when baked. Sprinkle poppy seeds on top for a nice crunch and extra flavor.
Bake to Perfection
Preheat your oven to 180ºC (356°F). Bake the triangles for about 15 minutes or until they are golden brown and crispy.
Serve and Enjoy
Remove the tray from the oven and let the triangles cool slightly. Serve warm and enjoy the delightful combination of flaky pastry and savory filling.
WHY YOU’LL LOVE SPANAKOPITA?
This recipe for Spanakopita triangles is easy to make and tastes great. When you mix the flaky phyllo pastry with the tasty spinach and feta filling, you get a snack that’s great for any event. Along with that, it’s a great way to eat more greens!
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