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Spanakopita, a beloved dish originating from Greece, has captured the hearts and taste buds of food enthusiasts worldwide. Traditionally made with tender spinach and creamy feta enveloped in crisp layers of phyllo pastry, spanakopita is a staple in Greek cuisine, often served as an appetizer, snack, or even a light meal. Its origins can be traced back to the Byzantine era, where it served not only as a sustenance-rich dish but also as a symbol of the vibrant flavors and culinary traditions of the Mediterranean region. Over the years, many variations of spanakopita have emerged, showcasing different fillings and adaptations that celebrate local ingredients and seasonal produce.

Pumpkin & Spinach Spanakopita Triangles

Indulge in a delightful twist on a classic Greek dish with these Pumpkin and Spinach Spanakopita Triangles. Combining autumn's rich pumpkin flavor with fresh spinach and tangy feta, this recipe not only pleases the palate but also offers numerous nutritional benefits. Enjoy them as a savory appetizer or a cozy snack. This easy-to-follow guide will help you create perfectly flaky, golden triangles that are sure to impress at any gathering or cozy night in.
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Ingredients
  

1 cup pumpkin puree (homemade or canned)

2 cups fresh spinach, chopped

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup feta cheese, crumbled

1/2 teaspoon nutmeg

1 teaspoon dried oregano

1/2 teaspoon black pepper

1 tablespoon olive oil

1 package of phyllo pastry (about 1 lb), thawed

1/4 cup melted butter or olive oil for brushing

Sesame seeds for garnish (optional)

Instructions
 

Preheat the oven: Preheat your oven to 375°F (190°C).

    Sauté the filling: In a large skillet over medium heat, add the olive oil. Sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

      Add spinach: Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool for a few minutes.

        Combine the filling: In a mixing bowl, combine the sautéed spinach and onion mixture with pumpkin puree, feta cheese, nutmeg, oregano, and black pepper. Mix until well combined.

          Prepare the phyllo pastry: Carefully unroll the phyllo dough and lay a sheet on a clean surface. Brush it lightly with melted butter or olive oil. Place another sheet on top and brush it again.

            Shape the triangles: Cut the layered phyllo sheets into strips (about 3 inches wide). Place a tablespoon of the pumpkin and spinach filling at one end of each strip. Fold it over to form a triangle, then fold again to create a triangle shape, continuing to fold until you reach the end of the strip. Seal the edges with melted butter.

              Repeat: Repeat the process with the remaining phyllo sheets and filling until everything is used up.

                Bake: Arrange the triangles on a baking sheet lined with parchment paper. Brush the tops with more melted butter and sprinkle with sesame seeds if desired. Bake for 25-30 minutes, or until golden brown and crisp.

                  Serve: Let the spanakopita triangles cool slightly, then serve warm as an appetizer or snack.

                    Prep Time, Total Time, Servings: 25 mins | 55 mins | 16 servings