Best 7 Sausage Spanakopita Triangles Recipes

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Indulge in a delightful culinary journey with our tantalizing Sausage Spanakopita Triangles! These golden pastries seamlessly blend the flavors of savory sausage, creamy feta, and fresh spinach, wrapped in layers of crispy phyllo dough. Whether you're a seasoned chef or a home cook looking for a delectable treat, this recipe offers a delightful twist on the classic Greek spanakopita.

But that's not all! This versatile recipe includes two additional variations to satisfy every palate. For those who prefer a vegetarian option, the Spinach Feta Triangles offer a burst of flavor without the sausage, while the Three Cheese Triangles elevate the dish with a trio of delectable cheeses. Each variation promises a unique taste experience, ensuring that there's something for everyone to enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

SPANAKOPITA



Spanakopita image

Made with just a few simple ingredients, these delicious spinach and feta spanakopita triangles are a fun appetizer recipe to make at home.

Provided by Yumna Jawad

Categories     Appetizer

Time 55m

Number Of Ingredients 12

16 ounces frozen spinach (defrosted, drained )
1 tablespoon olive oil
1 medium red onion (diced)
5 garlic cloves (minced)
2 teaspoons dried dill
½ cup loosely packed parsley leaves (finely chopped)
¼ cup finely chopped green onions (about 5 - white and light green portions)
2 teaspoon lemon zest
½ teaspoon ground pepper
1 ½ cup crumbled feta (about 6 oz)
6 tablespoons unsalted butter (melted)
About 20 sheets (one sleeve phyllo pastry, defrosted)

Steps:

  • Heat olive oil in a large skillet over medium heat. Add the onions and cook, stirring regularly, until it starts to soften, about 5 minutes
  • Add the garlic and dill. Cook with the onions, stirring frequently, until caramelized and soft, about 5 more minutes. Set aside and allow to cool.
  • Squeeze the defrosted spinach to drain all the water possible. You should end up with around 1 cup of spinach. Transfer to the skillet on top of the onion mixture.
  • Add the parsley, green onions, lemon zest, ground pepper, feta cheese to the skillet and stir to distribute mixture evenly.
  • Preheat the oven to 375° F. Line a baking sheet with parchment.
  • On a clean surface, roll out the phyllo pastry. Cut into 2 ½-3" wide strips lengthwise using a pizza cutter. Cover the pastry with a barely damp towel to prevent it from drying out.
  • On a clean surface, layout 1 layer of phyllo pastry and brush it down with a small amount of butter using a pastry brush and very gentle motions.
  • Place a second layer of pastry directly on top of the first and brush that with a small amount of butter.
  • In one corner of the pastry layers, place 1 heaping tablespoon of filling mixture. Squish it into an approximate triangle that nearly reaches the edges.
  • Fold the corner of the pasty with the filling over to reach the nearest opposite edge of the pastry. Then, roll the filling triangle towards the empty end of the pastry. Again, fold the triangle to the nearest opposite side. Repeat these last two steps until you reach the end of the pastry rectangle.
  • Place the triangle on the prepared baking sheet and cover with a damp towel. Repeat the assembly with all the pastry sheets and filling. The triangles can be placed fairly close together on the baking sheet, about ½".
  • Bake for 20-25 minutes until golden brown and crisp.
  • Remove from the oven and allow to cool for 10 minutes before serving.

Nutrition Facts : Calories 67 kcal, Carbohydrate 6 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 118 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY SPANAKOPITA TRIANGLES (MINI GREEK SPINACH PIES)



Easy Spanakopita Triangles (Mini Greek Spinach Pies) image

These Easy Spanakopita Triangles are traditionally served as a Greek appetizer or snack. Mini spinach pies made with feta cheese, ricotta cheese and spinach leaves wrapped in flaky, buttery phyllo dough.

Provided by Aleka Shunk

Categories     Appetizer

Time 35m

Number Of Ingredients 12

½ cup salted butter
⅔ cup onions, large dice
3 oz. fresh spinach leaves (about 3 cups fresh) ((2 ½ oz. frozen spinach))
1 8 oz. roll phyllo dough (you need 16 sheets)
6 oz. feta cheese, crumbled
⅓ cup ricotta cheese
1 egg yolk
½ tbsp freshly squeeze lemon juice
1 tsp freshly chopped dill
¼ tsp garlic powder
½ tsp salt
Sesame Seeds *Optional

Steps:

  • Preheat your oven to 375° F.
  • Saute your chopped onion in a skillet with 2 tbsp of butter for about 10 minutes or until translucent.
  • If using fresh spinach, add it to your onions and saute for another 5 minutes or until the leaves are wilted down and water is fully evaporated. Take off heat.
  • If using frozen spinach, make sure it is fully thawed. (A microwave can help do this quickly.)*There is a lot of excess water in frozen spinach so make sure to drain it very well. Take a few paper towels or a dish cloth and squeeze out any excess water. You do not want a watery filling!
  • Add drained/cooled spinach, ricotta cheese, feta cheese, salt, onions, lemon juice, dill and garlic powder to a medium sized bowl and mix.
  • Melt your butter in a saucepan or in a small bowl using your microwave. Scramble your egg in another bowl.
  • Pull out your defrosted phyllo dough and lay one sheet down on the table.Make sure to cover your phyllo dough with a slightly damp dishtowel so it does not dry out!
  • Carefully brush one sheet of phyllo dough lightly with butter. Add another layer of dough and brush again. You should have two buttered layers.
  • Cut your phyllo dough into thirds lengthwise. Add 1½ - 2 tbsp of filling to the bottom of each strip of phyllo dough.
  • Begin folding from the bottom up. You will want to maintain a right triangle. Continue folding the triangle upward until you reach the top. (See photos.) You should end up with 24 triangles.Brush your egg wash generously over the top and sides of your triangles and place on a nonstick baking sheet. Repeat until finished. Sprinkle sesame seeds on top if you prefer.°
  • Bake in the center of your oven for 12-15 minutes or until your dough turns golden brown.

Nutrition Facts : Calories 72 kcal, Fat 5.1 g, SaturatedFat 3.1 g, Cholesterol 20 mg, Sodium 168 mg, Carbohydrate 4.7 g, Fiber 0.3 g, Protein 2 g, Sugar 0.4 g, ServingSize 1 serving

SPANOKOPITA



Spanokopita image

Provided by Ina Garten

Categories     appetizer

Time 47m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs

Steps:

  • Preheat oven to 400 degrees F.
  • Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
  • Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
  • Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.

SPANAKOPITA (SPINACH TRIANGLES OR PIE)



Spanakopita (Spinach Triangles or Pie) image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 60 triangles or 1 (9 by 13inch

Number Of Ingredients 9

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets

Steps:

  • Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
  • Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
  • Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
  • Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
  • Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)

SPANAKOPITA TRIANGLES



Spanakopita Triangles image

Make and share this Spanakopita Triangles recipe from Food.com.

Provided by Steve P.

Categories     Cheese

Time 1h15m

Yield 27 Spanakopitas

Number Of Ingredients 10

1/2 cup vegetable oil
2 large onions, chopped
2 (10 ounce) packages frozen chopped spinach, thawed, drained and squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons all-purpose flour
2 (4 ounce) packages feta cheese, crumbled
4 eggs, lightly beaten
salt and pepper
1 (24 ounce) package phyllo dough
3/4 lb butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a large saucepan over medium heat.
  • Slowly cook and stir onions until softened.
  • Mix in spinach, dill and flour.
  • Cook approximately 10 minutes, or until most of the moisture has been absorbed.
  • Remove from heat.
  • Mix in feta cheese, eggs, salt and pepper.
  • Lay phyllo dough flat and brush with butter.
  • Place a small amount of spinach mixture onto each piece of dough.
  • Fold phyllo into triangles around the mixture.
  • Brush with butter.
  • Place filled phyllo dough triangles on a large baking sheet.
  • Bake in the preheated oven 45 minutes to 1 hour, or until golden brown.

Nutrition Facts : Calories 248.3, Fat 18.5, SaturatedFat 8.9, Cholesterol 62.6, Sodium 338.1, Carbohydrate 16.1, Fiber 1.3, Sugar 1.1, Protein 5

SAUSAGE AND FETA PHYLLO TRIANGLES



Sausage and Feta Phyllo Triangles image

Categories     Egg     Mushroom     Appetizer     Bake     Feta     Sausage     Bell Pepper     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 80 triangles

Number Of Ingredients 13

3/4 pound bulk fresh sausage
1 tablespoon vegetable oil
1 onion, chopped fine
10 ounces mushrooms, chopped fine and squeezed dry in a kitchen towel
1/2 pound Feta, rinsed, patted dry, and crumbled fine
1/2 cup drained bottled roasted red peppers, patted dry and chopped fine
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/3 cups fine fresh bread crumbs
1/3 cup minced fresh parsley leaves
3 large eggs, beaten lightly
20 phyllo sheets, cut lengthwise into 3-inch-wide strips, the strips stacked between 2 sheets of wax paper and covered with dampened kitchen towel
2 sticks (1 cup) unsalted butter, melted

Steps:

  • In a large heavy skillet cook the sausage over moderate heat, stirring and breaking up the lumps, until it is cooked through and transfer it with a slotted spoon to paper towels to drain. Add the oil to the skillet, in the fat cook the onion and the mushrooms, stirring occasionally, until the onion is softened, and in a bowl stir together the sausage, the onion mixture, the Feta, the red peppers, the cinnamon, the nutmeg, the bread crumbs, the parsley, the eggs, and salt and pepper to taste.
  • On a work surface arrange 1 strip of the phyllo with a short side facing you, brush it lightly with some of the butter, and put 1 heaping teaspoon of the filling about 1 inch from the bottom end of the strip. Fold the lower right corner of the strip up over the filling, forming a triangle of the folded phyllo, continue to fold the filled triangle up the entire length of the strip, and brush the triangle lightly with some of the butter. Form more triangles in the same manner with the remaining phyllo, filling, and butter, transferring them to baking sheets as they are formed. The triangles may be made 1 week in advance and kept frozen in airtight containers. Do not thaw the triangles before baking. Bake the triangles in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until they are golden.

SPANAKOPITA II



Spanakopita II image

The recipe for these spinach and feta appetizer triangles came from a Greek family friend. They may be frozen prior to baking.

Provided by MARY KESSLER

Categories     Appetizers and Snacks     Pastries

Time 1h35m

Yield 27

Number Of Ingredients 10

½ cup vegetable oil
2 large onions, chopped
2 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons all-purpose flour
2 (4 ounce) packages feta cheese, crumbled
4 eggs, lightly beaten
salt and pepper to taste
1 ½ (16 ounce) packages phyllo dough
¾ pound butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
  • Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.
  • Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo.
  • Repeat with the remaining filling and phyllo dough. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. (At this point, the pastries may be frozen. See Cook's Note.)
  • Bake in the preheated oven until the phyllo is golden brown, 45 minutes to 1 hour.

Nutrition Facts : Calories 246 calories, Carbohydrate 15.9 g, Cholesterol 62.1 mg, Fat 18.4 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 9 g, Sodium 312.8 mg, Sugar 1.1 g

Tips:

  • Use fresh ingredients whenever possible. This will give your spanakopita the best flavor.
  • Don't overcook the spinach. It should be wilted but still have some bite to it.
  • Season the filling generously. Spanakopita should be flavorful, so don't be shy with the salt, pepper, and other spices.
  • Use a good quality phyllo dough. This will make your spanakopita crispy and flaky.
  • Be careful not to overfill the spanakopita. Otherwise, it will be difficult to fold and seal.
  • Bake the spanakopita until it is golden brown. This will ensure that it is cooked through.

Conclusion:

Sausage spanakopita triangles are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can also be frozen for later. With its flaky phyllo dough, flavorful filling, and crispy edges, sausage spanakopita triangles are sure to be a hit with everyone who tries them.

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