These super easy Spinach and Goat Cheese Phyllo Triangles are tasty, crispy little packets of spinach, goat cheese, garlic, and spices folded in phyllo dough. They’re satisfying appetizers that you can make in advance and enjoy at home. Simple to prepare, they are made with simple ingredients and are perfect as a delicious appetizer or light main.
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HOW TO MAKE SPINACH AND GOAT CHEESE PHYLLO TRIANGLES
With just a few ingredients these phyllo triangles are a delicious addition to your appetizer, snack, side or main. The highlights are here, but for the full recipe please scroll down to the bottom of the post!
- First, sauté the garlic in a bit of olive oil. Add washed, chopped spinach and season with salt. Cook for a minutes or until the spinach wilts. Remove from heat and allow it to cool.
- Transfer the cooked spinach to large mixing bowl, add the goat cheese, ground pepper and mix together until combined.
- Preheat the oven, line a sheet pan with parchment paper and set aside.
- On a clean surface, lay out 3 layers of phyllo pastry and use a pastry brush to brush a small amount of butter between the layers. Then, cut the phyllo pastry sheets into long strips.
- Next, place a portion of the spinach goat cheese mixture on the phyllo and fold it into little triangles. Then, transfer the triangles to the prepared baking sheet, brush melted butter on top, and sprinkle with sesame seeds.
- Last, bake until golden brown and crisp. Enjoy!
PRO TIP: : For the best flavor and texture, sauté the spinach and garlic until all the moisture has evaporated before mixing with the goat cheese. This prevents the phyllo from becoming soggy. Additionally, Phyllo dough is delicate and can become brittle. Work quickly when handling the dough, making sure the filling is ready before taking the phyllo out of its wrapper. While working with phyllo pastry, keep a damp towel over the unused phyllo sheets to prevent them from drying out, and brush each layer lightly with melted butter or oil for a perfectly crispy and flaky texture.
MORE RECIPES TO TRY
- Coconut Chicken
- Easy Crape Recipe
- Baked Asparagus with Cheese and Cherry Tomatoes
- Roasted Cauliflower Parmesan Steaks
- Potato and Cheese Pierogi
- Double Chocolate Banana Bread
- Lemon Poppy seed Muffins
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SPINACH AND GOAT CHEESE PHYLLO TRIANGLES
Equipment
- Baking sheet pan
- Pizza Cutter
- Basting brush
Ingredients
- 1 package Phyllo Pastry (frozen) thawed
- 300 g goat cheese crumbled- (about 2⅓ cups)
- 300 g fresh spinach washed and roughly chopped (about 3 cups)
- 4 cloves garlic minced
- 1/3 cup melted butter (about 5 tablespoons)
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon sesame seeds
- 1/2 teaspoon Kosher salt to taste
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes, stirring regularly to ensure the garlic doesn't burn. Add washed, chopped spinach and season with salt and pepper. Cook for 2-3 minutes or until the spinach wilts. Remove from heat and allow it to cool.
- Transfer the cooked spinach to large mixing bowl, add the goat cheese, ground pepper and mix together until combined.
- Arrange oven rack in the center of the oven. Preheat the oven for 375 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside.
- On a clean surface, layout 1 layer of phyllo pastry and brush it down with a small amount of butter using a pastry brush and very gentle motions. Place a second layer of pastry directly on top of the first and brush that with a small amount of butter. Place a third layer of pastry directly on top of the second and brush that with a small amount of butter.
- Cut into 3" wide strips lengthwise using a pizza wheel or pairing knife. Keep unused phyllo dough under a damp cloth to keep it moist while you are working to prevent it from drying out.
- Spoon 2 heaping tablespoons of the filling mixture onto the lower corner of one of the rectangles. Fold the phyllo dough over filling mixture diagonally into a triangle shape, and continue to fold all the way to the end of the strip, lightly brush with butter after two to three folds. Once you get to the end, if there's a "tail" left, trim it off.
- Place the triangle on the prepared baking sheet and cover with a damp towel. Repeat with remaining strips of phyllo dough. The triangles can be placed fairly close together on the baking sheet, about ½".
- Brush melted butter on top of the spanakopita triangles and sprinkle with sesame seeds.
- Bake for 20-25 minutes until golden brown and crisp.
- Remove from the oven and allow to cool for 10-15 minutes before serving.