The decision to make these Easy Spanakopita Triangles was completely based on two facts
- I tried Spanakopita once and loved it
- and I needed to bring something to our fifth grader’s Greek Pentathlon Feast.
What’s better than saying you’ll bring a dish you’ve never made before to a potluck for 100 plus people? Promising to bring a dish and realizing you despise working with an integral part of the recipe, that’s what! Whoops. That’s never slowed me down before, sometimes you win in those situations and sometimes you lose. This one was ALL win. All win because I used PUFF PASTRY instead of Phyllo/Fillo/Filo dough and everything tastes better wrapped in Puff Pastry amiright?
So basically I pursued a bunch of recipes and quickly discovered that other people used Puff Pastry instead of Phyllo/Fillo/Filo and they’d lived to tell the tale of making what I’ve come to call (in my head) a cheater’s Spanakopita. In fact theirs looked so great that I fully committed to making the Easy Spanakopita Triangles by hitting the dreaded “reply all” button on the email going around.
Apparently everyone loved the flaky crispy crust filled with feta cheese and chopped spinach as evidenced by their rapid disappearance from the tables, I’m thinking roughly 8 minutes flat and all 96 hand pies were gone. Have no fear I am not giving you a recipe for 96 Easy Spanakopita Triangles but rather 32 which is still enough to feed even a gaggle of preteen boys and maybe even get one for yourself.
Easy Spanakopita Triangles
- 1 pound frozen chopped spinach thawed
- 3 TBSP butter
- 1/2 medium onion chopped
- 1 cup feta crumbles
- 3 eggs divided-2 yolks for the filling, save the remaining for brushing on as a glaze
- 2 sheets puff pastry dough thawed
- break up the frozen spinach, rinse with cool water and squeeze out the water, leave to drain while you cook the onions
- in a skillet over medium heat melt the butter and cook the onions until soft and translucent
- while the onions cook mix the feta and the egg yolks in a mixing bowl
- mix the remaining egg and egg whites together to make an egg wash and set aside
- when the onions are done mix them with the cold spinach to cool them off
- then mix them into feta and eggs
- roll out one Puff Pastry sheet to roughly 12 inches square, score the sheet into 16 squares approximately 3x3 inches
- divide the filling in half in the bowl and then split one of those halves between the 16 squares
- fold each square over to form a triangle and then use a folk to crimp the edge
- transfer the hand pies to a baking sheet, brush lightly with the egg wash and bake in a 350˚ oven for 20-25 minutes or until lightly browned and cooked through
- repeat with the remaining puff pastry and filling
- makes 32
Of course if you have a lot of people to feed triple the recipe like I did or even quadruple it. They’re good served chilled so even if you have any leftover, highly doubtful, they’ll still be good the next day.