Red Meat Allergy Friendly Spanakopita (Spinach Phyllo Triangles)
Total time1 hr 5 min
Prep time40 min
Cook time25 min
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Learn more →Ingredients
12 servings
For the filling
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 scallions, thinly sliced (white and green parts)
- 3 garlic cloves, minced
- 20 oz frozen chopped spinach, thawed and squeezed very dry
- 8 oz feta cheese, crumbled
- 2 large eggs, lightly beaten
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh flat-leaf parsley, finely chopped
- ¼ tsp ground nutmeg
- ½ tsp black pepper
- salt to taste
For assembly
- 1 package (16 oz) frozen phyllo dough, thawed overnight in the refrigerator
- ½ cup unsalted butter, melted
Instructions
- 1
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the scallions and garlic and cook, stirring, until fragrant, about 1 minute. Transfer the mixture to a large mixing bowl and let cool for 5 minutes.
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