Description
If you love flaky pastries with a savory, creamy filling, these Spinach Feta Filos are about to become your new go-to appetizer. They’re buttery, crisp, and packed with a delicious mixture of spinach, herbs, and tangy feta. Whether you’re hosting a party, need a quick holiday snack, or just want something warm and comforting, these little triangles deliver big flavor with very little effort. Plus, they bake up beautifully in just minutes!
Ingredients
For the Filling
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2 cups fresh spinach, chopped (or thawed frozen spinach, well-drained)
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1 cup crumbled feta cheese
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1 small onion, finely diced
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2 garlic cloves, minced
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1 tablespoon olive oil
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1 tablespoon fresh dill, chopped (optional but so good)
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Salt and black pepper, to taste
For the Filo
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10–12 sheets of filo pastry
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½ cup melted butter (or olive oil)
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Sesame seeds, optional
Instructions
1. Prepare the Filling
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Heat olive oil in a skillet over medium heat.
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Add onions and cook until softened.
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Stir in garlic and cook for another 30 seconds.
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Add the spinach and cook until wilted (or heated through if using frozen).
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Remove from heat and let cool slightly.
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Mix in the feta, dill, salt, and pepper.
2. Prep the Filo Sheets
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Preheat oven to 375°F (190°C).
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Lay one filo sheet on a clean surface and brush lightly with melted butter.
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Place another sheet on top and brush again.
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Cut the stacked sheets into long strips (2–3 inches wide).
3. Form the Triangles
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Place a spoonful of filling at the end of a strip.
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Fold the corner over the filling to create a triangle.
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Continue folding (like a flag) until the whole strip is wrapped.
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Place on a lined baking tray and brush the top with more butter.
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Sprinkle with sesame seeds if you want a little crunch.
4. Bake
Bake for 15–18 minutes, or until golden brown and crisp.
Notes
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Keep the filo covered: It dries out quickly. Place a damp towel over unused sheets.
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Don’t overstuff: A small spoonful of filling is enough for each triangle.
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Make ahead: Freeze prepared (unbaked) triangles and bake straight from the freezer.
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Try variations: Add ricotta, sun-dried tomatoes, or caramelized onions