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Baked Spinach and goat cheese phyllo triangles and placed on round white porcelain serving plate, with some edible Greens on side. The plate is placed on brown place mat, and beside is placed white kitchen towel. In the background are placed one small white flower pot with green plant and beside white porcelain container.

SPINACH AND GOAT CHEESE PHYLLO TRIANGLES

Anna
These super easy Spinach and Goat Cheese Phyllo Triangles are not only tasty but also crispy and flaky, and they don’t take long to make. They are filled with goat cheese and spinach. I love that you can make them in advance, and they are a fun appetizer recipe to prepare at home.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer, Brunch, Dessert
Cuisine Mediterranean
Servings 15 3 inch Triangles
Calories 258 kcal

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.

Notes

STORAGE: Store leftovers in an airtight container. They will last 2-3 days in the fridge. Reheat in the toaster oven or oven for a couple minutes to maintain their crispness. 
FREEZING INSTRUCTIONS: Once baked, I don't recommend freezing them because after reheating, they will not retain their crispiness. 

Nutrition

Calories: 258kcalCarbohydrates: 17gProtein: 7gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 42mgSodium: 333mgPotassium: 147mgFiber: 1gSugar: 0.3gVitamin A: 2460IUVitamin C: 6mgCalcium: 57mgIron: 2mg
Keyword Goat Cheese, Phyllo dough, Spinach
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