AppetizerSnack

Spinach and Feta Stuffed Phyllo

Name: Spinach and Feta Stuffed Phyllo
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 300 g fresh spinach chopped; 150 g feta cheese crumbled; 0.5 pcs yellow onion finely chopped; 2 clove garlic minced; 2 tbsp fresh dill chopped; 2 tbsp fresh parsley chopped; 1 pcs egg beaten; 0.25 tsp nutmeg ground; 0.25 tsp black pepper ground; 240 g phyllo dough thawed; 60 g unsalted butter melted; 1 tbsp olive oil

Crispy phyllo pastry parcels filled with a savory mixture of spinach, feta cheese, and aromatic herbs. These delightful bites are perfect as an appetizer or a light snack.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 475 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gfresh spinach, chopped
150 gfeta cheese, crumbled
0.5 pcsyellow onion, finely chopped
2 clovegarlic, minced
2 tbspfresh dill, chopped
2 tbspfresh parsley, chopped
1 pcsegg, beaten
0.25 tspnutmeg, ground
0.25 tspblack pepper, ground
240 gphyllo dough, thawed
60 gunsalted butter, melted
1 tbspolive oil

Equipment

large pan · pastry brush · large bowl · baking sheet · parchment paper

The method

Step by step

1
Preheat your oven to 180°C (350°F).
About 10 min
2
Heat the olive oil in a large pan over medium heat.
About 1 min
3
Add the yellow onion and sauté until softened, about 5 minutes.
About 5 min
4
Stir in the garlic and cook for another minute until fragrant.
About 1 min
5
Add the fresh spinach to the pan in batches if necessary, cooking until wilted, about 3-5 minutes.
About 5 min
Cook’s note: Ensure all moisture from the spinach has evaporated to prevent soggy phyllo.
6
Remove the spinach mixture from the heat and let it cool slightly.
About 5 min
7
In a large bowl, combine the cooled spinach mixture, feta cheese, fresh dill, fresh parsley, beaten egg, nutmeg, and black pepper.
About 2 min
8
Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter.
Cook’s note: Keep unused phyllo covered with a damp cloth to prevent drying out.
9
Place another sheet of phyllo on top and brush with butter, then repeat for a third sheet, creating a stack of three buttered phyllo sheets.
About 1 min
10
Cut the stacked phyllo sheets lengthwise into three equal strips.
About 1 min
11
Place a spoonful of the spinach and feta filling at one end of each strip.
About 1 min
12
Fold one corner of the phyllo strip over the filling to form a triangle, then continue folding like a flag until you reach the end of the strip.
About 5 min
Cook’s note: Maintain a tight fold to keep the filling secure.
13
Repeat the process with the remaining phyllo sheets and filling.
14
Arrange the phyllo triangles on a baking sheet lined with parchment paper.
About 1 min
15
Bake for 15-20 minutes, or until the phyllo is golden brown and crispy.
About 20 min
16
Serve immediately.

Per serving

Nutrition

61%Score

Calories: 475kcal
Protein: 14.2g
Carbs: 41.1g
Fat: 28.9g
Fibre: 3.6g
Sugar: 3.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover phyllo triangles in an airtight container in the refrigerator.

Reheating

Reheat in a preheated oven at 150°C (300°F) for 5-10 minutes until crispy.