Spinach and goat cheese phyllo triangles are one of my favorite appetizers! Typically, feta cheese is used in Spanakopita recipes, but personally, I think it tastes better with goat cheese. And goat cheese is healthier because it’s lower in calories, fat, and dairy than cow’s milk, so it’s easier for your body to digest.
You’re welcome to use feta cheese if you prefer, and those on a vegan diet can use Tofutti dairy-free cream cheese.
|Spinach and Goat Cheese Phyllo Triangles|| |
- 1 bag spinach leaves (5 oz. bag)
- 1 cup crumbled goat cheese
- 2 tbsp olive oil
- 6 sheets of phyllo dough, thawed
- Sea salt and garlic powder, to taste
- Preheat oven to 350°F.
- Add spinach leaves and 3 cups water to a large pot over medium heat.
- Cover and steam until spinach has wilted, stirring occasionally.
- Strain and blot spinach with paper towel to absorb excess water.
- In a large bowl, stir the spinach and cheese together until combined. Season with sea salt and garlic powder. Set aside.
- Lightly brush a thin layer of olive oil across a sheet of phyllo dough with a pastry brush.
- Layer another phyllo sheet on top, brush with oil, and repeat with one more sheet.
- Slice the phyllo dough into 3 rectangular sections horizontally.
- Scoop 2 heaping tbsp of the filling onto the lower left corner of one of the rectangles, fold dough over filling diagonally into a triangle shape, and continue to fold until the end of the strip.
- When the triangles are folded completely, brush both sides of the dough with oil.
- Sprinkle with sea salt and garlic powder.
- Repeat with remaining 3 sheets of phyllo dough. (Makes 6.)
- Place triangles in the oven and bake for about 30 minutes, flipping halfway through, until the edges are golden brown.