A delightful twist on the classic Greek Spanakopita, these spinach and cheese phyllo triangles are perfect for appetizers or snacks.
Heat olive oil in a saucepan over medium heat and sauté the chopped onion until translucent.
Stir frequently to prevent the onion from burning.
Add the spinach to the saucepan and cook until most of the moisture evaporates.
Press the spinach with a spatula to speed up the moisture evaporation.
In a mixing bowl, combine the cooked spinach, crumbled feta, ricotta, and beaten egg. Mix until well blended.
Ensure the spinach mixture has cooled slightly before adding the egg to prevent it from cooking prematurely.
Cut the phyllo sheets into thirds lengthwise and cover with a damp towel to prevent drying.
Work with one sheet at a time to keep the others fresh.
Take one strip of phyllo, brush it with melted butter, and place a tablespoon of filling at one end. Fold into a triangle shape, continuing to fold until the strip is fully wrapped.
Use gentle pressure to ensure the filling stays inside while folding.
Place the triangles on a baking sheet and brush the tops with melted butter.
Leave some space between the triangles to allow even baking.
Bake in a preheated oven at 220°C (425°F) for 20 minutes or until golden brown.
Check the triangles halfway through baking to ensure even browning.
Serve the triangles warm as an appetizer or snack.
Pair with a dipping sauce like tzatziki for added flavor.
