Mini Spanakopita Triangle Cluster (Printable View)
Crispy phyllo triangles filled with spinach, feta, and herbs baked in a pull-apart cluster.
# Ingredient List:
→ Filling
01 - 10 oz fresh spinach, washed and chopped
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 7 oz feta cheese, crumbled
06 - 3.5 oz ricotta cheese
07 - 2 large eggs, lightly beaten
08 - 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
09 - 1 tbsp fresh parsley, chopped
10 - ¼ tsp ground nutmeg
11 - ½ tsp freshly ground black pepper
12 - ¼ tsp salt
→ Pastry
13 - 12 sheets phyllo dough, thawed if frozen
14 - 7 tbsp unsalted butter, melted
15 - 2 tbsp olive oil
→ Topping
16 - 1 tbsp sesame seeds (optional)
17 - 1 tbsp nigella seeds (optional)
# How to Make It:
01 - Set the oven to 375°F and line a large baking sheet with parchment paper.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2 to 3 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds.
03 - Add the chopped spinach to the skillet and cook until wilted and most of the moisture has evaporated, about 4 to 5 minutes. Remove from heat and allow to cool slightly.
04 - In a large mixing bowl, combine the cooked spinach mixture with crumbled feta, ricotta, beaten eggs, dill, parsley, ground nutmeg, black pepper, and salt. Mix thoroughly until well incorporated.
05 - Unroll phyllo sheets, keeping them covered with a damp towel to prevent drying. Take one sheet at a time, brush lightly with melted butter, then fold lengthwise into a strip approximately 3 inches wide.
06 - Place a heaping teaspoon of filling at the bottom of the phyllo strip. Fold the corner over the filling to form a triangle, then continue folding the strip upward, maintaining the triangular shape until the strip is fully folded.
07 - Place the formed triangles closely together in a circular or cluster arrangement on the prepared baking sheet, ensuring they touch but do not overlap.
08 - Brush the triangle tops with the remaining melted butter mixed with 2 tablespoons of olive oil. Sprinkle with sesame and nigella seeds if desired.
09 - Bake in the preheated oven for 22 to 25 minutes until the triangles are golden brown and crisp. Let cool for 5 minutes before serving.
# Expert Suggestions:
01 -
- They bake together in a gorgeous cluster that people can pull apart with their hands, turning appetizers into a shared experience instead of a plated formality
- The phyllo gets impossibly crispy while the filling stays creamy, and that contrast is something I crave weeks after making them
- You can assemble them completely ahead and freeze them, then bake straight from the freezer when guests arrive, which has saved me more times than I can count
02 -
- The phyllo dough dries out in seconds if you leave it uncovered. I learned this the hard way after ruining half a box, now I keep a damp towel over the stack and only pull one sheet at a time.
- Don't overfill the triangles or they'll burst open in the oven. A heaping teaspoon is perfect, any more and you're asking for trouble.
- If your filling seems watery after mixing, let it sit in a strainer for 10 minutes. Excess moisture is the enemy of crispy phyllo.
03 -
- Mix the melted butter with a little olive oil before brushing. The oil raises the smoke point so the butter doesn't burn and turn the phyllo bitter.
- If you're nervous about folding, practice with one sheet and no filling first. Once your hands understand the motion, the rest comes easy.
- The cluster arrangement isn't just pretty, it actually helps the triangles steam slightly as they bake, keeping the centers tender while the edges crisp up.