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Authentic Crispy Spanakopita Triangles with Lemon-Dill Yogurt Dip

A stack of golden brown Mediterranean Spinach and Feta Cheese Crisps made with flaky phyllo dough, served with a dollop of sauce.
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Make these authentic, flaky Mediterranean Spinach and Feta Cheese Crisps using phyllo dough. They are perfect as an easy feta and spinach appetizer or party finger food.

Ingredients

Scale
  • 1 package (1 lb) phyllo dough, thawed
  • 1 cup unsalted butter, melted
  • 1 tablespoon olive oil
  • 1 large yellow onion, finely chopped
  • 1 (10 oz) package frozen chopped spinach, thawed and squeezed very dry
  • 12 oz good quality feta cheese, crumbled
  • 1/2 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 large egg, lightly beaten
  • 1/4 teaspoon ground nutmeg
  • Freshly ground black pepper to taste
  • For the Dip: 1 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1 small clove garlic, minced

Instructions

  1. Prepare the filling: Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Remove from heat and let cool slightly.
  2. In a large bowl, combine the cooled onions, squeezed dry spinach, crumbled feta cheese, chopped dill, parsley, beaten egg, nutmeg, and black pepper. Mix gently until just combined. This is your best feta cheese filling.
  3. Prepare the phyllo: Lay a clean, slightly damp kitchen towel on your work surface. Unroll the thawed phyllo dough. Keep the stack covered with another slightly damp towel while you work to prevent drying.
  4. Assemble the crisps: Take one sheet of phyllo dough and brush it lightly but completely with melted butter. Place a second sheet directly on top and brush it with butter as well. Cut the buttered double sheet lengthwise into three equal strips.
  5. Place about 1 tablespoon of the spinach and feta mixture near one end of a strip, leaving a small border. Fold the side edge over the filling, then fold the bottom edge up over the filling, creating a triangle shape. Continue folding the strip over itself like folding a flag until you reach the end of the strip. Brush the finished triangle lightly with butter.
  6. Repeat this process with the remaining phyllo sheets and filling to create your savory pastry squares or triangles.
  7. Bake: Preheat your oven to 375°F (190°C). Arrange the crisps on baking sheets lined with parchment paper. Bake for 18 to 22 minutes, or until golden brown and flaky. These are your crispy baked feta triangles.
  8. Make the dip: While the crisps bake, whisk together the Greek yogurt, lemon juice, chopped dill, and minced garlic in a small bowl. Season with a pinch of salt and pepper if desired.
  9. Serve the Mediterranean spinach and feta cheese crisps warm with the lemon-dill yogurt dip.

Notes

  • For the thinnest possible spanakopita, use only one sheet of phyllo per layer instead of brushing two together, but handle the sheets very carefully.
  • If you prefer a richer flavor, substitute half the butter with clarified butter (ghee).
  • You can freeze the assembled, unbaked crisps. Place them on a tray in the freezer until solid, then transfer to a freezer bag. Bake directly from frozen, adding about 5-7 minutes to the baking time.

Nutrition

Find it online: https://savoryskies.com/mediterranean-spinach-and-feta-cheese-crisps/