Save to Pinterest The Mini Spanakopita Triangle Cluster is a mouthwatering Greek appetizer that captivates with its golden, flaky phyllo triangles enveloping a rich spinach and feta filling. These small, hand-sized delights are baked together in a pull-apart style, making them perfect for sharing and enjoying with family and friends. Each bite offers a delightful combination of crispy layers and a savory, herb-infused filling that speaks to the heart of Mediterranean cuisine.
Save to Pinterest Making Mini Spanakopita at home bridges tradition with ease, allowing you to bring a taste of Greek culture right to your table. The process of folding each triangle takes a little practice, but the result is truly rewarding—a stunning appetizer that pairs wonderfully with a variety of dips and drinks.
Ingredients
- Filling:
- 300 g (10 oz) fresh spinach, washed and chopped
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 200 g (7 oz) feta cheese, crumbled
- 100 g (3.5 oz) ricotta cheese
- 2 large eggs, lightly beaten
- 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
- 1 tbsp fresh parsley, chopped
- ¼ tsp ground nutmeg
- ½ tsp freshly ground black pepper
- ¼ tsp salt
- Pastry:
- 12 sheets phyllo dough, thawed if frozen
- 100 g (7 tbsp) unsalted butter, melted
- 2 tbsp olive oil
- Topping:
- 1 tbsp sesame seeds (optional)
- 1 tbsp nigella seeds (optional)
Instructions
- 1. Preheat the oven to 190°C (375°F). Line a large baking sheet with parchment paper.
- 2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until translucent. Add garlic and cook for 30 seconds.
- 3. Add chopped spinach and cook until wilted and excess liquid has evaporated, about 4–5 minutes. Remove from heat and cool slightly.
- 4. In a large bowl, combine the spinach mixture, feta, ricotta, eggs, dill, parsley, nutmeg, pepper, and salt. Mix well.
- 5. Unroll the phyllo dough and keep it covered with a damp towel. Take one sheet at a time, brush lightly with melted butter, and fold lengthwise into a long strip (about 7 cm/3 in wide).
- 6. Place a heaping teaspoon of filling at the bottom of the strip. Fold the corner over the filling to form a triangle, then continue folding up the strip, maintaining the triangle shape. Repeat with all phyllo sheets and filling.
- 7. Arrange the triangles closely together in a circular or cluster pattern on the prepared baking sheet, so they touch but dont overlap.
- 8. Brush the tops with remaining melted butter mixed with 2 tbsp olive oil. Sprinkle with sesame and nigella seeds if desired.
- 9. Bake for 22–25 minutes, or until golden brown and crisp. Cool for 5 minutes before serving.
Zusatztipps für die Zubereitung
For an extra burst of brightness, add a pinch of lemon zest to the filling mixture. You can also prepare the triangles in advance and freeze them unbaked; simply add 5 extra minutes to the baking time when cooking from frozen. Handle the phyllo dough carefully as it can dry out quickly—keeping it covered with a damp towel is key.
Varianten und Anpassungen
If you prefer, swap spinach for Swiss chard or kale for a different leafy green flavor. For a nuttier finish, you may incorporate toasted pine nuts into the filling. The recipe is naturally vegetarian and can be adjusted to incorporate herbs you love or have on hand.
Serviervorschläge
Serve these Mini Spanakopita Triangle Clusters warm with traditional Greek sides such as tzatziki or a refreshing lemon-yogurt dip. They also pair beautifully with a crisp white wine or a light, herbal tea for a perfect appetizer experience.
Save to Pinterest This Mini Spanakopita Triangle Cluster recipe offers both a delicious taste and an engaging experience for home cooks looking to explore Greek cuisine. With its inviting aroma and tempting layers, it’s sure to become a favorite appetizer to impress guests and share joyful moments.
Questions & Answers
- → What type of cheese is used in the filling?
The filling combines crumbly feta and smooth ricotta cheese for a creamy, tangy flavor.
- → Can I use other greens instead of spinach?
Yes, Swiss chard or kale are good alternatives that maintain the texture and taste balance.
- → How do I keep the phyllo from drying out while assembling?
Keep phyllo sheets covered with a damp towel to prevent them from drying during preparation.
- → What is the best way to store leftovers?
Store any leftovers in an airtight container in the fridge, and reheat gently to preserve crispness.
- → Are sesame and nigella seeds necessary for topping?
They are optional but add a pleasant nutty and aromatic note to the clusters.