Recipes from the Gardens: Spanakopita Triangles
March 19, 2025
By Rick Bogusch
Ingredients
1/3 cup olive oil
2 pounds spinach, washed and drained
I bunch chives
3 scallions, white and green parts chopped
1 large garlic clove, minced
¼ cup parsley, chopped
¼ cup dill, chopped
3 Tbs. chopped mint
½ lb. feta cheese, crumbled
1 extra large egg, lightly beaten
2 sticks butter, melted
1 lb. filo pastry
Directions
Heat a tablespoon of oil in a large shallow pan over medium heat, add half the spinach and sauté until it wilts, tossing with tongs for about 2 minutes. Remove spinach to a colander to drain in the sink or a bowl, wipe out the pan, add another tablespoon oil and sauté the rest of the spinach. Add this to the colander, let it drain for a bit, pressing out water with your fingers. Put all the spinach in a clean dish towel, wring out as much water as possible, then place the spinach on a cutting board and chop coarsely. Place in a large bowl.
Wipe out the pan again to remove any moisture, add the remaining oil and sauté the scallions for 2-3 minutes. Add the garlic, sauté for another minute or so and then add the spinach plus the parsley, dill, and mint. Cook over low heat for a minute or two, then remove from the heat and let cool. Stir in the feta and beaten egg.
Preheat your oven to 350 degrees. Brush a large baking sheet with some of the melted butter and set aside.
Unwrap filo pastry and place on a cutting board. Cut into 3 x 11-inch strips with a sharp knife and cover with a damp dish towel, so the filo doesn’t dry out. Remove a filo strip, recover the rest and place the strip on a flat surface. Brush with melted butter and place a tablespoon of spinach filling, 1 inch from the edge. Fold the end over the filling to make a triangle, then continue folding up the strip in triangles, like folding a flag. Continue filling the remaining filo strips, placing them on the buttered baking sheet and covering them with a damp towel until ready to bake.
Brush the triangles with melted butter and bake for 20-25 minutes, until golden brown. Serve hot or at room temperature. Spanakopita triangles can be frozen before baking. Store them between layers of parchment paper to keep from sticking. Bake frozen triangles an extra 10 minutes.
Rick Bogusch
Garden Director, Bridge Gardens
rbogusch@peconiclandtrust.org