Baked Ricotta & Spinach Phyllo Triangles
A Mediterranean savory classic featuring a rhythmic, golden crunch and a creamy, herb-flecked center. These triangles are a masterclass in handling delicate pastry to create a sophisticated, light-as-air appetizer.
Ingredients:
- 1 pack Phyllo Dough
Thawed according to package instructions. These paper-thin sheets provide the signature shatter. - 250 grams Ricotta Cheese
A mild, creamy base for the savory filling. - 300 grams Fresh Spinach
Sautéed and thoroughly squeezed dry to ensure a crisp pastry. - 100 grams Feta Cheese
Crumbled to add a sharp, briny kick. - 2–3 tablespoons Breadcrumbs
Replaces the egg as a binder and helps the filling stay firm. - 100 ml Olive Oil (or Melted Butter)
Brushed between layers to create steam pockets for maximum flakiness. - 2 tablespoons Fresh Dill or Parsley
Finely chopped for an earthy, Mediterranean brightness. - 1/4 teaspoon Nutmeg
A pinch of warm spice that perfectly complements the spinach and ricotta.
Equipment:
- Large Mixing Bowl: For combining the savory filling.
- Pastry Brush: To evenly apply the oil or butter between phyllo layers.
- Clean, Damp Kitchen Towel: Essential for keeping the phyllo sheets from drying out while you work.
- Large Baking Sheet: Lined with parchment paper.
Instructions:
Prepare the Filling:
Sauté the spinach until fully wilted. Place it in a clean kitchen towel and squeeze out every last drop of moisture.
In a bowl, mix the dried spinach with ricotta, crumbled feta, breadcrumbs, herbs, and nutmeg.
Let the mixture rest for 5 minutes so the breadcrumbs can absorb excess moisture. Set aside.
Manage the Phyllo:
Unroll the phyllo sheets onto a flat surface. Immediately cover the stack with a damp (not wet) towel. This prevents the dough from becoming brittle and cracking.
Layer and Cut:
Place one sheet of phyllo on your workspace and brush lightly with olive oil. Layer a second sheet on top and brush again. Cut the sheets lengthwise into strips about 3–4 inches wide.
The “Flag” Fold:
Place a rounded tablespoon of filling at the bottom corner of a strip. Fold the corner over the filling to form a triangle. Continue folding the triangle diagonally (like a flag) until you reach the end of the strip.
Bake:
Place the triangles on the baking sheet, seam-side down. Brush the tops with a final coat of oil. Bake at 190°C for 20–25 minutes, or until the pastry is deeply golden and makes a “shattering” sound when tapped.
Ready to go → fully eggless, fully flaky 🥐✨
Tips for Success:
- Moisture is the Enemy: If your spinach is even slightly wet, the bottom of your triangles will be soggy. Squeeze the spinach until you think it’s dry, then squeeze it one more time!
- Embrace Tears: If a sheet of phyllo rips, don’t throw it away. Just keep folding; the multiple layers will hide any imperfections and actually add more “shards” to the texture.
- Work in Batches: Only take out the number of sheets you need for two triangles at a time, keeping the rest safely tucked under the damp towel.
Note:
These triangles are the ultimate “impressive yet easy” move for any host. They bridge the gap between a casual snack and a high-end appetizer, offering that authentic seaside taverna experience right in your own kitchen. The contrast between the hot, creamy cheese and the paper-thin shell is truly musical.
Disclaimer: This blog is intended for educational and informational purposes only. Results may vary depending on ingredients, equipment, and technique. Always follow safe baking practices and use caution when handling hot ovens, sharp tools, and food.