These golden pockets are layered with thin phyllo sheets and packed with a tasty mushroom‑spinach‑feta mix. They are crisp, flavorful, and great for a quick meal or snack.
Prep time: 40 minutes | Total time: 1 hour 10 minutes
Mushroom & Spinach Phyllo Triangles
Ingredients
- 1 tbsp olive oil
- 1 lb (454 g) cremini mushrooms, sliced
- 1 medium onion, diced
- ½ tsp salt
- ½ tsp black pepper
- 3 garlic cloves, minced
- 1 tbsp dried dill
- 6 oz (170 g) fresh baby spinach
- ½ cup (75 g) crumbled feta cheese
- 1 large egg, beaten
- Olive‑oil spray
- 12 sheets of thawed phyllo dough
- ½ cup (123 g) plain nonfat Greek yogurt for dipping (optional)
Directions
- Preheat the oven to 350°F (177°C). Heat olive oil in a large non‑stick pan over medium‑high heat.
- Add mushrooms, onion, salt, and pepper. Cook, stirring now and then, until the veggies are soft and the mushrooms release their juices, about 8 minutes.
- Stir in garlic and dill. Cook for another 30 seconds until fragrant.
- Turn the heat down low and add spinach a handful at a time. Keep stirring until all the leaves wilt, about 2 minutes.
- Drain the mixture in a fine‑mesh sieve and press with a spoon to squeeze out extra liquid. Let it cool for 5 minutes.
- Transfer the cooled veggies to a bowl. Mix in feta cheese and the beaten egg until everything is evenly combined.
- Lay out a sheet of phyllo on a clean surface and spray lightly with oil. Place a second sheet on top and spray again.
- Cut the stacked sheets lengthwise to make long strips. Put a heaping tablespoon of filling on the lower‑left corner of each strip.
- Fold the corner diagonally to form a triangle, then keep folding the strip over itself like a flag until the whole strip is sealed. Press any loose edges and spray the top lightly with oil.
- Arrange the triangles on a baking sheet. Repeat until all dough and filling are used (you’ll have 12 triangles).
- Bake for 25 minutes, or until the pastry turns golden brown and crisp. Serve warm with a dollop of Greek yogurt if you like.
- To store, freeze the unbaked triangles on a tray for 2 hours, then move them to a freezer bag. They keep up to 3 months. Bake frozen at 350°F for about 30 minutes, or until the center reaches 165°F.
Serves: 6 (2 triangles + 2 tbsp yogurt per person)
Nutrition per serving: 260 kcal, 8 g fat, 38 g carbs, 12 g protein, 2 g fiber. Rich in vitamin A, calcium and iron.