Save Mini Spanakopita Triangle Clusters are a true celebration of Greek flavors wrapped in golden, flaky phyllo pastry. These bite-sized appetizers combine a savory blend of fresh spinach, creamy feta, and fragrant herbs, baked together for a pull-apart experience that's perfect for sharing. Whether served at a lively gathering or as an elegant starter, their crispy texture and rich filling offer a delightful taste of Mediterranean tradition.
Save With careful layering of buttery phyllo and a well-seasoned filling, these triangles bake to a beautiful golden crisp. The combination of dill and parsley adds a fresh herbal note that complements the tangy feta and smooth ricotta, while the spinach brings vibrant color and earthiness. Whether for a cozy family dinner or a festive celebration, these Mini Spanakopita Clusters are sure to please.
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 enhanced aroma, add a pinch of lemon zest to the filling mixture before assembling. This subtle citrus note complements the herbs beautifully. When working with phyllo, keep sheets covered with a damp towel to prevent drying out. Folding the triangles carefully ensures a neat, uniform shape and an even bake.
Varianten und Anpassungen
You can easily swap fresh spinach with Swiss chard or kale for a different leafy green taste while maintaining texture. For an extra touch, add chopped green onions or a sprinkle of crushed red pepper flakes to the filling for mild heat. These mini triangles can also be made ahead and frozen unbaked, baking directly from frozen with a few extra minutes.
Serviervorschläge
Serve warm with traditional Greek tzatziki or a refreshing lemon-yogurt dip for an authentic experience. They pair wonderfully with a crisp salad or alongside other Mediterranean appetizers. Ideal for parties, these clusters invite guests to pull apart and enjoy, sparking lively conversation and shared enjoyment.
Save This Mini Spanakopita Triangle Cluster recipe brings the vibrant flavors and textures of Greece right to your table. Its combination of delicate phyllo and savory filling is a crowd-pleaser, perfect for sharing with friends and family. With a bit of preparation and care, you can create these irresistible morsels that taste as wonderful as they look.
Recipe FAQs
- → How do you keep phyllo dough from drying out?
Keep phyllo sheets covered with a damp towel while assembling to prevent drying and cracking.
- → Can I substitute spinach with other greens?
Yes, Swiss chard or kale can be used as alternatives, providing a similar texture and flavor.
- → What is the best way to fold the triangles?
Fold the phyllo strip over the filling at a corner to form a triangle, then continue folding upward, maintaining the triangle shape.
- → How do you achieve a crispy finish?
Brushing the phyllo with melted butter and olive oil before baking helps to achieve a golden, crisp texture.
- → Can these be prepared ahead of time?
Yes, assemble the triangles and freeze unbaked. Bake from frozen, adding about 5 extra minutes to the cooking time.