Baked Spinach and Feta Phyllo Triangles

8 servings · 40 minutes preparation · 30 minutes cooking · 20 minutes cooling, chilling or resting

Ingredients

• 16 sheets frozen phyllo pastry (thawed in refrigerator overnight)
• 16 ounces fresh mature spinach, washed and coarsely chopped
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 medium scallions, finely sliced
• 2 cloves garlic, minced
• 6 ounces Greek feta cheese (made with halal-suitable microbial rennet), crumbled (use halal-certified cheese with suitable rennet)
• 2 large eggs, lightly beaten
• 1/4 cup finely chopped fresh dill
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup unsalted butter, melted

Step-by-step instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large deep skillet over medium heat, add the diced yellow onion and sliced scallions, and cook for 5 to 6 minutes until soft and translucent.
2. Add 2 minced garlic cloves and cook for 1 minute until fragrant, then add the chopped fresh spinach in batches, cooking for 4 to 5 minutes until completely wilted.
3. Transfer the wilted spinach mixture to a fine-mesh colander, let cool for 10 minutes, and press firmly with the back of a large spoon or squeeze inside a clean kitchen towel to expel all excess liquid.
4. Transfer the squeezed spinach to a medium mixing bowl, add 6 ounces of crumbled feta cheese, 2 lightly beaten eggs, 1/4 cup of chopped dill, 1/4 teaspoon of nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, stirring until fully incorporated.
5. Preheat the oven to 375 F (190 C) and line two large rimmed baking sheets with parchment paper.
6. Unroll the thawed phyllo sheets on a clean work surface and cover immediately with a sheet of wax paper and a lightly damp kitchen towel to prevent drying.
7. Lay one sheet of phyllo flat, brush lightly with melted butter, top with a second sheet, brush with butter, and slice lengthwise into three equal strips roughly 3 inches wide.
8. Place 1 rounded tablespoon of spinach filling at the bottom edge of each strip, fold one corner up over the filling to form a triangle, and continue folding upwards like a flag until the strip is fully wrapped.
9. Place the folded triangles seam-side down on the prepared baking sheets, brush the tops generously with remaining melted butter, and bake at 375 F for 22 to 24 minutes until deeply golden and crisp, cooling for 10 minutes before serving.

Kitchen notes

Moisture is the primary enemy of crisp phyllo pastries. Taking the extra step to firmly wring out the sauteed spinach inside a clean tea towel ensures the filling remains dense and moist without releasing steam into the delicate pastry layers. Keep unused phyllo sheets strictly covered with a damp, wrung-out cloth while working, as exposure to ambient air will cause the thin pastry sheets to become brittle and crack within minutes.

Storage & make-ahead

Store fully cooled triangles in an airtight container lined with parchment paper in the refrigerator within 2 hours of baking. They keep well for up to 3 days. To reheat, arrange them on a baking sheet and bake in an oven preheated to 350 F (175 C) for 8 to 10 minutes until heated through to an internal temperature of 165 F and crisp. Avoid microwave reheating, which softens the delicate pastry layers.