Mini Spinach Pie Triangles: The Perfect Bite-Sized Appetizer for any occassion
Whether you’re looking for a tasty and elegant appetizer when hosting a formal gathering, or simply want a delicious snack for movie night, mini spinach pie triangles are the answer. Called Spanakopitakia in Greek, which means “little spinach pies”, these bite-sized appetizers are suitable for any occasion and can be served warm or at room temperature. They are also easy to transport, making them an excellent choice for potlucks or parties.
Crispy, Flaky, and Filled with Goodness
One of the key elements of these mini spinach pie triangles is the crispy, light and flaky crust. Made with layers of buttery phyllo pastry, each bite offers a delightful crunch that perfectly complements the savory filling. The filling, of course, is the star of the show. Packed with spinach, feta cheese, onions, leeks, garlic and aromatic herbs, every mouthful bursts with Mediterranean flavors.
Folding the spinach pie triangles
Step-by-step instructions on making these delightful mini spinach pie triangles:
Unroll the phyllo dough on a flat surface and keep it covered with a damp towel so it doesn’t dry out and become brittle.
Using a sharp knife, cut the phyllo into 4 long strips. Leave one row of strips out and and cover the remaining three strips with the damp towel.
Working with one set of strips at a time, use a pastry brush to brush a strip of phyllo with melted butter.
Place a small spoonful of spinach filling at the bottom end of the pastry. Gently take the bottom right edge of the phyllo, and fold over the filling to form a triangle, then continue to fold up the strip in triangles, (like folding up a flag). Continue with remaining strips of dough, placing the filled triangles on the prepared baking sheet and brushing with a bit more melted butter.
The Spanakopitakia freeze beautifully. Simply thaw them out, and re-heat them in the oven at 375℉ for 10 minutes until crisp.
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Mini Spinach Pie Triangles (Spanakopitakia)
- 1 package phyllo pastry sheets thawed
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 1 medium leek cleaned and finely chopped
- 3 cloves garlic minced
- 1 lb spinach frozen works perfectly for this recipe
- 2 tablespoons fresh dill
- ½ cup vegan feta cheese crumbled
- Salt & pepper to taste
- ½ melted vegan butter for brushing
- Preheat your oven to 375°F (180°C) and line a baking sheet with parchment paper.
- In a pan, sauté the chopped onions and leeks in the olive oil until they become golden and translucent. Add the minced garlic and cook for another minute or until fragrant.
- Add the spinach to the pan and stir well to combine with the onions and leeks. Cook until any excess liquid evaporates. (If the filling is too wet, the triangles will get soggy.)
- Transfer the mixture to a mixing bowl and allow it to cool for a few minutes. Once slightly cooled, add the crumbled feta cheese, chopped dill, and season with salt and pepper to taste. Mix everything together until well combined.
- Carefully unwrap the phyllo pastry sheets and place them on a clean surface. Cut the phyllo lengthwise, in four long strips.Keep them covered with a slightly damp towel to prevent them from drying out.*Check out step-by-step instructions and video in the post.
- Brush the top strip of phyllo with the melted butter.
- Spoon about 1 tablespoons of the spinach and feta mixture onto the bottom corner of the strip.
- To fold the triangles, take the bottom right corner of the strip and fold it diagonally, covering the filling and forming a triangle shape. Continue folding the strip in a triangular manner until you reach the end.
- Place the folded spinach pie triangle onto the prepared baking sheet, seam side down. Repeat the process with the remaining phyllo strips and filling.
- Brush the tops of the triangles with a bit more melted butter.
- Bake the mini spinach pie triangles in the preheated oven for about 30 minutes, or until they turn golden brown and crispy.
- Once baked, remove from the oven and allow them to cool slightly before serving. The spinach pies freeze beautifully. Thaw and re-crisp in the oven at 375℉ for ten minutes.Enjoy your delicious and homemade mini spinach pie triangles!