Spinach Feta and Sundried Tomato Phyllo Triangles

These Spinach Feta and Sun-Dried Tomato Phyllo Triangles are a very flavorful Greek-style appetizer.

Spinach Feta and Sundried Tomato Phyllo Triangles

My Mom used to host a neighborhood Christmas party every year, and these phyllo triangles wer one of the recipes she always made, along with her stuffed mushrooms, spinach balls and curry dill dip. Clearly, all of those recipes have become cemented in my mind, and I now make them often too!

🛒Ingredients needed:

• frozen, chopped spinach
• crumbled feta cheese
• chopped fresh mint
• chopped sundried tomatoes
• pitted kalamata olives
• eggs
• garlic
• freshly squeezed lemon juice and lemon zest
• kosher salt and freshly ground black pepper
• frozen phyllo dough
• unsalted butter

✏️How to make Spinach Feta and Sundried Tomato Phyllo Triangles:

*The complete, printable recipe with all ingredients and instructions is at the end of this post.

1. In a large bowl, combine the spinach, feta, mint, sundried tomatoes, olives, eggs, garlic, lemon juice and zest, pepper and salt; mix well.
2. Assemble the triangles: Unroll the phyllo and lay it flat on a clean, dry surface. Cover it completely with plastic wrap (or a squeezed-dry wet paper towel). Working with one sheet of phyllo at a time, and keeping the rest covered with the plastic wrap to keep it from drying out, place a sheet vertically in front of you. Brush the phyllo with butter and cover with another sheet. Butter the top sheet and cut the phyllo lengthwise in half into two equal 3-inch-wide strips. If two strips seem like they will produce triangles that are too large, cut them into three equal, vertical strips instead. Spoon 2 teaspoons of filling at the top end of each strip as shown in the photo above. Fold up the phyllo strips as you would a flag to create a neat triangle, being careful not to roll too tightly or the triangles will crack when baked.

Transfer the triangles to a baking sheet and cover with plastic wrap or the squeezed-dry wet paper towel. Repeat with the rest of the phyllo and filling. You can bake the triangles immediately or freeze and bake them later.

Position racks in the top and bottom thirds of the oven and heat oven to 375℉. Butter two sheet pans. Arrange the phyllo triangles on the prepared baking sheets in a single layer. Brush the tops of the triangles with butter and bake until golden brown, 15 to 20 minutes, switching the positions of the pans halfway through baking.

➡️Recipe Tips:

• It’s important that the phyllo does not dry out while prepping these appetizers. Make sure you cover the phyllo with plastic wrap to prevent the dry air from reaching it. I like to use paper towels that have been squeezed dry to cover the phyllo (just make sure the paper towels are not wet).
• Phyllo dough tears easily, so just take care to be gentle with it.
• To form the triangle: starting with 2 teaspoons of the filling at the top of the phyllo, lift a corner up and over the filling to form a triangle. Lift a corner of the triangle and roll it over, wrapping the filling in another layer of phyllo. Continue lifting a corner of the triangle and rolling it over until you get to the end of the strip.

✔️Make Ahead Instructions:

You can make these ahead and freeze them. Freeze uncooked triangles on the baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers if needed. Store in the freezer, where they’ll keep for about a month. If frozen, do not thaw the triangles before baking. Bake frozen triangles for 20 to 25 minutes.

★How to Store:

Uncooked phyllo triangles may be frozen for up to one month. If you have leftovers, you can freeze those too. Thaw and re-heat at a low oven temperature to enjoy later.

The Best Party Appetizer Recipes:

• Marinated Feta with Cherry Tomatoes
• Chicken and Shrimp Wontons
• Jalapeno Popper Pigs in a Blanket
• Pizzette with Gorgonzola, Tomato and Basil
• Cranberry Crab Phyllo Cups