Spinach And Feta Triangles

4.08 from 27 votes

Golden, crispy, and flaky, Spinach and Feta Filo Triangles. With a fresh, herby, almost creamy filling and a delicious crunch!

Prep Time45

Cook Time30

Course: Appetizer, Side Dish

Cuisine: Greek

Keyword: cheese, feta, filo

Servings: pie triangles

Calories: 85kcal

1 package (450 grams) filo pastry
600 grams (1.3 pounds) spinach fresh or frozen
125 ml (½ cup) olive oil + an extra splash for sauteing
130 grams (1 small or ½ medium-sized) red onion minced
4 small green onions finely chopped
3 garlic cloves finely chopped
2 tablespoons fresh dill or fennel greens minced
2 large egg yolks
350 grams (12.3 ounces) Feta cheese crumbled (or use 200 grams feta cheese + 150 grams Anthotyro, Myzithra, or thick Ricotta cheese)
140 grams (5 ounces) Greek yogurt
2 tablespoons semolina, corn flour (not starch), or breadcrumbs

Heat a splash of olive oil in a saute pan or large skillet.
Saute the onions until soft
Add the garlic and spring onions and cook until softened as well.
Add the fresh spinach in batches (if using frozen spinach skip this and simply combine it in a bowl with the sauteed onions, feta cheese, egg yolks, semolina, dill, and 2 tablespoons olive oil.)
Cook the spinach lightly until it wilts and its volume drops. Add the next batch and try not to overcook it. Season lightly with salt.
Transfer to a bowl and allow to cool.
Add the feta cheese, egg yolks, dill, yogurt, semolina, and 2 tablespoons olive oil.

Preheat the oven to 175°C / 350°F.
Lay open the stack of filo on a clean working surface and cover with a tea towel.
Lay a filo sheet widthwise on a clean working surface. Drizzle lightly and brush it with olive oil. Top with another filo and brush with oil again.
Cut the filo into 4 long strips or 5 for smaller pies.
Add a spoonful of the filling to the bottom center or each strip.
Fold upwards, triangularly until you reach the top end. You can wet your fingers and pat the filo where you want it to stick better.
Brush a sheet pan or oven tray with olive oil and place the pies. You can use two pans or bake in two batches.
Brush the top of the pies with olive oil and prick many times with a toothpick for steam to be able to escape.
Bake for 30 minutes or until deep golden and crispy. If using two pans switch up and down half way through baking. For even crispier pies, you can flip them upside down and bake a few minutes longer.
Serve. Remove from the pan and cool on a rack for 10 minutes before serving.
Got leftover filo? Make these: Filo Wrapped Feta with Honey, Baklava Cheesecake.