This egg-free take on the classic Greek Spanakopita swaps traditional binders for a melt-in-your-mouth blend of sharp Feta and creamy Mozzarella. Wrapped in layers of shattered, golden phyllo, these triangles are the ultimate vegetarian comfort food—salty, savory, and perfectly crisp.
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Spinach & Feta Triangles (Egg-Free)
Servings
4
servingsCooking time
40
minutesIngredients
1 lb (500g) Fresh Baby Spinach
1/2 cup Shredded Mozzarella Cheese
8 oz Feta Cheese, crumbled
1/2 cup Fresh Dill, finely chopped
3 stalks Scallions, thinly sliced or 1/2 cup onion
1/2 tsp Black Pepper
1 pinch Nutmeg
1 pack Phyllo Dough (thawed)
1/2 cup Olive Oil or Melted Butter (for brushing)
Directions
- Sauté the spinach in a large pan until completely wilted. Transfer to a colander and let it cool. Once cool, wrap the spinach in a clean kitchen towel and squeeze hard to remove all excess liquid. This is the secret to a crisp pastry!
- In a medium bowl, combine the squeezed spinach, crumbled feta, shredded mozzarella, dill, scallions, pepper, and nutmeg. Mix well until the yogurt and cheese create a creamy binder.
- Lay one sheet of phyllo dough on a clean surface and brush lightly with oil. Place a second sheet on top and brush again. Using a sharp knife or pizza cutter, cut the sheets lengthwise into 3-inch wide strips.
- Tip: Keep the rest of your phyllo covered with a damp cloth so it doesn’t dry out and crack while you work.
- Place one tablespoon of filling at the bottom end of a strip. Take one corner and fold it diagonally over the filling to form a triangle. Continue folding the triangle up the strip (like folding a flag) until you reach the end.
- Bake
- Place the triangles on a parchment-lined baking sheet, seam-side down. Brush the tops with a final coating of oil. Bake at 375°F (190°C) for 20–25 minutes or until the pastry is a deep golden brown and very flaky.