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Spanakopita Triangles: A Lighter Take on a Greek Classic (Weightwatchers 3 Pts)

The aroma of warm, flaky pastry filled my grandmother’s kitchen every Sunday afternoon. She would be busy as a bee, carefully layering gossamer-thin sheets of phyllo, her hands dusted with flour. While her spanakopita was legendary, a decadent treat laden with butter, I’ve always dreamed of a lighter, more accessible version, one that could be enjoyed more often without the guilt. These Spanakopita Triangles capture the essence of her beloved recipe but with a modern, health-conscious twist. Each bite is a delicious memory, brought to life with fresh flavors and satisfying crunch.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 24 triangles
Yield: 24 triangles
Dietary Type: Vegetarian, Weight Watchers Friendly

Ingredients

10 ounces frozen spinach, chopped, thawed, squeezed dry
2/3 cup reduced-fat feta cheese
3 scallions, chopped
1 large egg white
1 1/2 tablespoons fresh dill, chopped
1/4 teaspoon fresh ground pepper
8 phyllo pastry sheets, room temperature
2 tablespoons olive oil

Equipment Needed

Baking sheet
Nonstick spray
Medium bowl
Fork
Wax paper
Damp towel

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Place an oven rack in the center position. Spray a baking sheet with nonstick cooking spray.
Prepare the spinach: It’s crucial to remove excess moisture from the thawed spinach. Press the spinach between layers of paper towels, squeezing firmly to eliminate as much water as possible. This step is vital to prevent soggy spanakopita.
In a medium bowl, mash the reduced-fat feta cheese with a fork. It doesn’t need to be perfectly smooth, a little texture is welcome.
Add the squeezed spinach, chopped scallions, egg white, fresh dill, and fresh ground pepper to the bowl with the feta. Combine all ingredients thoroughly until well mixed. The egg white helps bind the filling together.
Prepare the phyllo dough: This step requires a little patience and care. Unroll the stack of phyllo sheets and keep them covered with a sheet of wax paper and a damp towel on top as you work. This prevents the delicate sheets from drying out and becoming brittle.
Lay one phyllo sheet lengthwise in front of you. Brush the sheet lightly with olive oil. Don’t saturate the sheet; a light brushing is sufficient.
Top with another phyllo sheet and brush it lightly with olive oil as well.
Cut the two layered phyllo sheets crosswise into 6 even strips. You should now have 6 strips of double-layered, oiled phyllo.
Assemble the triangles: Place a scant tablespoon of the spinach mixture at the end of each strip.
Fold one corner up over the filling, then continue folding in a flag fashion (diagonally) to form a triangle. This folding technique creates the signature triangular shape and layers of flaky pastry. Make sure the filling is enclosed securely as you fold.
Place the assembled triangles on the prepared baking sheet.
Repeat steps 6-11 with the remaining filling and phyllo sheets until you have made 24 triangles.
Brush the tops of the triangles lightly with any remaining olive oil. This will help them brown beautifully in the oven.
Bake in the preheated oven until golden brown, about 25 minutes. Keep a close eye on them during the last few minutes of baking to prevent burning.
Once golden brown, remove the Spanakopita Triangles from the oven and cool for 5 minutes on the baking sheet before serving. This allows them to firm up slightly.

Expert Tips & Tricks

Controlling Moisture: The key to avoiding soggy spanakopita is meticulously removing excess moisture from the spinach. Don’t skip the squeezing step! You can even use a clean kitchen towel in addition to paper towels for extra efficiency.
Working with Phyllo: Phyllo dough dries out very quickly, so always keep the stack covered with a damp towel while you’re working. If a sheet tears, don’t worry! Simply patch it up with another small piece of phyllo.
Even Browning: For even browning, rotate the baking sheet halfway through the baking time.
Flavor Boost: Consider adding a pinch of nutmeg to the spinach mixture for a subtle warmth and depth of flavor.
Make-Ahead Prep: You can assemble the spanakopita triangles ahead of time and store them in the refrigerator for up to 24 hours before baking. Just be sure to keep them covered to prevent the phyllo from drying out.

Serving & Storage Suggestions

Serve these Spanakopita Triangles hot or warm. They are delicious as an appetizer, a light lunch, or a snack. You can serve them with a dollop of plain Greek yogurt for extra tanginess, or alongside a fresh Greek salad.

To store leftovers, let the triangles cool completely before placing them in an airtight container. Store them in the refrigerator for up to 3 days. To reheat, you can warm them in a 350°F (175°C) oven for about 10 minutes, or until heated through. You can also reheat them in a microwave, but they won’t be as crispy. For longer storage, you can freeze the baked triangles. Wrap them individually in plastic wrap, then place them in a freezer bag. They can be frozen for up to 2 months. Reheat directly from frozen in a 350°F (175°C) oven until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	99 kcal	N/A
Calories from Fat	42 g	42%
Total Fat	4.7 g	7%
Saturated Fat	0.8 g	3%
Cholesterol	0 mg	0%
Sodium	127.7 mg	5%
Total Carbohydrate	11.8 g	3%
Dietary Fiber	1.3 g	5%
Sugars	0.3 g	1%
Protein	2.9 g	5%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

Gluten-Free: While traditional phyllo dough is not gluten-free, you can find gluten-free phyllo dough in some specialty stores or online. Be aware that it can be more delicate and require extra care when handling.
Vegan: To make this recipe vegan, substitute the reduced-fat feta cheese with a vegan feta alternative. You can also use a flax egg (1 tablespoon ground flaxseed meal mixed with 3 tablespoons of water, let sit for 5 minutes) in place of the egg white.
Cheese Variations: Feel free to experiment with different types of cheese. A combination of ricotta and Parmesan cheese would also be delicious.
Herb Variations: Try using other fresh herbs like mint or oregano in addition to, or instead of, dill.
Spice it Up: Add a pinch of red pepper flakes to the spinach mixture for a little heat.

FAQs (Frequently Asked Questions)

Q: Can I use fresh spinach instead of frozen?
A: Yes, you can. You’ll need about 1 pound of fresh spinach. Sauté it until wilted, then chop it and squeeze out the excess moisture.

Q: My phyllo dough keeps tearing. What am I doing wrong?
A: Phyllo dough is very delicate and can dry out quickly. Make sure you keep the stack covered with a damp towel while you’re working, and work quickly. If a sheet tears, simply patch it up with another small piece of phyllo.

Q: Can I make these ahead of time and freeze them?
A: Yes, you can. Assemble the triangles, then freeze them on a baking sheet until solid. Once frozen, transfer them to a freezer bag. Bake directly from frozen, adding a few minutes to the baking time.

Q: The bottom of my spanakopita triangles are soggy. What can I do?
A: Make sure you remove as much moisture as possible from the spinach. You can also try baking the triangles on a wire rack placed on top of the baking sheet to allow for better air circulation.

Q: Can I use a different type of oil?
A: While olive oil is traditional, you can use another neutral-flavored oil like canola or vegetable oil.

Final Thoughts

These lighter Spanakopita Triangles are a delicious and satisfying way to enjoy a classic Greek dish without the guilt. They’re perfect for a party, a light lunch, or a quick snack. Don’t be intimidated by working with phyllo – with a little patience, you’ll be rewarded with perfectly flaky triangles every time. I encourage you to give this recipe a try and share your creations with friends and family. And don’t hesitate to experiment with different variations to make it your own! Kali Orexi!

Spanakopita Triangles (Weightwatchers 3 Pts) Recipe