Lebanese Spinach and Feta Phyllo Triangles

Instructions

1. Blanch the Spinach: Bring a pot of salted water to a boil. Add spinach and blanch for 1 minute (30 seconds if using baby spinach). Transfer to a bowl of ice water, then drain and squeeze out all excess water. Chop the spinach and set aside.

2. Sauté the Aromatics: In a skillet, warm 1 tablespoon olive oil over medium heat. Add the leeks and cook until soft, about 5-6 minutes. Add scallions and garlic (if using) and cook until fragrant, about 1-2 minutes.

3. Prepare the Filling: In a large bowl, combine the blanched spinach, crumbled feta, sautéed leeks and scallions, parsley, dill, lemon juice, sumac (if using), salt, and pepper. Stir until well-mixed.

4. Prepare the Phyllo Dough: Preheat the oven to 375°F. Place a sheet of phyllo dough on a clean, dry surface and brush it lightly with olive oil. Layer a second sheet on top and brush it with oil as well. Repeat with a third sheet.

5. Assemble the Triangles: Cut the layered phyllo into 3 long strips. Place about 1 tablespoon of filling at the bottom left corner of each strip. Fold the phyllo over to form a triangle, then continue folding up the strip, like folding a flag, until you reach the end. Place on a parchment-lined baking sheet and brush the tops with oil.

6. Bake and Flip: Bake in the preheated oven for 20-25 minutes, flipping the triangles halfway through, until both sides are golden and crispy.

By adding blanched spinach, leeks, fresh herbs, and thoroughly oiling the phyllo, you’ll get a Lebanese-inspired spinach and feta pie with vibrant flavor, aromatic depth, and a perfect crispy texture.  

1. Blanching the Spinach

Technique: This recipe blanches the spinach briefly, then transfers it to ice water before draining and squeezing out all excess moisture.

Benefit: Blanching and chilling the spinach helps it retain a vibrant color, and thoroughly squeezing out the water prevents sogginess in the filling, which is crucial for crisp phyllo.

How to Incorporate: Blanch fresh spinach for about 1 minute (or 30 seconds if using baby spinach), then cool it in ice water. Drain and squeeze out as much water as possible before chopping and adding it to the filling.

2. Adding Leeks and Scallions

Technique: This recipe uses sautéed leeks and scallions to add a subtle, sweet onion flavor that complements the spinach and feta.

Benefit: Leeks and scallions give a gentle onion flavor that’s more complex than just regular onions, adding depth to the filling without overpowering it.

How to Incorporate: Sauté 1/2 cup of leeks and 1/4 cup of scallions in olive oil until soft but not browned. Stir them into the spinach filling for a more nuanced flavor.

3. Fresh Herbs (Parsley and Dill)

Technique: This recipe uses fresh parsley and dill to add brightness and freshness.

Benefit: Fresh herbs like dill and parsley bring out the flavors of the spinach and feta, giving a more aromatic and authentic taste.

How to Incorporate: Add 1/4 cup of chopped fresh parsley and 1 tablespoon of chopped dill to your filling. These herbs pair perfectly with spinach and feta and enhance the Mediterranean profile of the dish.

4. Oiling Each Phyllo Layer

Technique: The recipe calls for brushing or spraying each phyllo sheet with olive oil.

Benefit: Oiling each layer of phyllo ensures even browning and crispiness throughout. It also prevents the layers from sticking together, giving that flaky texture typical of spanakopita.

How to Incorporate: Brush each phyllo sheet lightly with olive oil before stacking and folding into triangles. This will give you beautifully crisp layers without being greasy.

5. Flipping Mid-Bake

Technique: This recipe suggests flipping the spanakopita halfway through baking.

Benefit: Turning the triangles over midway through baking ensures even browning on both sides, which is especially helpful for achieving that golden, crisp finish all around.

How to Incorporate: After baking the triangles for 10 minutes, flip them over and bake for another 10-15 minutes until both sides are golden and crispy.