Spanakopita Triangles | Feta, Spinach, and Tzatziki Spice Blend
- 10 sheets of phyllo dough, defrosted overnight in fridge (keep in fridge until ready to use)
- 20 ounces frozen spinach, thawed
- 2 red onions, finely chopped
- 3 tablespoons butter, separated
- 2 cloves of garlic, crushed
- 1 tablespoon SKORDO Tzatziki Spice Blend
- 2 eggs, beaten
- 8 ounces feta cheese, crumbled
- 1/8 teaspoon grated nutmeg
- 2 tablespoons fresh dill, chopped
- some melted butter or olive oil for brushing
- salt and pepper to taste
Instructions:
1. Preheat oven to 350 degrees F. Make your filling. Squeeze and ring out your thawed spinach in a linen or paper towel until no additional liquid remains. Saute the onions in 1 tablespoon of butter until soft. Add the the crushed garlic and continue cooking for 1 minute. Let the mixture cool in a large bowl and then add your drained spinach. Mix together with Tzatziki Spice Blend, egg, nutmeg, fresh dill, and feta.
2. Form your triangles. Spread one sheet of phyllo dough on a clean counter surface and drizzle with some melted butter, spread over phyllo dough. Spread one more sheet on top and drizzle with some more melted butter. Cut the phyllo dough into four lanes. At the end of each lane, spoon 1 tablespoon of filling out. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is folded up. Repeat with your remaining phyllo and filling.
3. Bake your triangles. Line a large baking tray with parchment paper. Place triangles on paper and brush the tops lightly with melted butter. Bake for 25-30 minutes, until golden brown and crispy.
4. Serve and enjoy! We love to dip these in Tzatziki Sauce (our family's recipe is on each jar of Tzatziki Spice Blend).
