Spanakopita Triangles

I love spinach. I love phyllo pastry. I love Feta. Together I love them even more.


Spanakopita Triangles
Makes about 11 triangles, 3 WW pts/serving
2 10-ounces boxes of frozen chopped spinach
6 ounces feta - belgium if you can find it
1 tbsp dried dill or 3 tbsp fresh dill
1 egg
1 tsp salt
1/2 tsp ground black pepper
2 tbsp of butter + 1 tbsp olive oil
thawed phyllo dough
Preheat oven to 375 degrees.

Thaw the spinach and with your hands squeeze out all the water. Place the spinach on a chopping block and roughly chop to eliminate the potential for stringiness. Once the spinach is chopped, place in a bowl and stir with a fork to reduce any clumps of spinach. Place the feta in the bowl and use the fork to break it up and mix with the spinach. Add in the remaining ingredients and stir to incorporate.


Melt the butter and mix in the olive oil. Carefully making sure to cover the phyllo dough with saran wrap so that it does not dry out, place 1 sheet horizontal in front of you. Brush with the butter and olive oil mixture. Spoon about 1/4 cup of spinach mixture onto the lower left corner of the phyllo sheet. Folding lengthwise fold the phyllo sheet in half over the spinach mixture. Take the part of the sheet that has the spinach mixture. Fold it over. Continue folding to create little triangles. Brush both sides of the triangle with the butter mixture. Place on a foil lined baking sheet.

Bake for 6 minutes and then turn the triangles. Continue cooking for 2 more minutes so that both sides are golden.