Learn how to make Authentic Greek Spanakopita Pinwheels & Triangles. A clever twist on the classic Greek spinach pie, transforming it into easy, hand-held appetizers. This classic Greek appetizer is crispy and savory with flaky layers of buttery phyllo pastry encasing a warm, tangy filling of spinach, feta, leeks, and fresh dill.
Print the recipe: https://medusakitchen.com/spanakopita-pinwheels-flaky-savory-greek-appetizer-recipe/
For the Filling:
6 ounces leek, finely chopped
1 pound fresh spinach, cooked, squeezed dry, and chopped
1 large clove garlic, minced
½ cup fresh dill, chopped
8 ounces feta cheese, crumbled
2 large eggs
¼ teaspoon kosher salt (or to taste)
White pepper, to taste
For Assembly:
10 sheets phyllo pastry, thawed
6 ounces (1 ½ sticks) unsalted butter, melted
Instructions:
Cook the Filling: Sauté chopped leeks in 2 tablespoons of the melted butter until soft. Add garlic and white pepper, cook briefly until fragrant. Add the fresh spinach and wilt until just cooked. Transfer to a colander or bowl, press with a clean towel to remove all excess moisture, then chop. Cool completely.
Combine Filling: In a bowl, mix the cooled spinach-leek mixture with dill, feta, goat cheese (if using), and eggs. Taste before adding salt, as the feta is salty.
Assemble Pinwheels: Lay one sheet of phyllo on a work surface. Brush lightly with melted butter. Top with a second sheet and brush again. Place one-quarter of the filling along a long edge and roll into a log. Coil the log into a pinwheel shape, tucking the end underneath. Place on a baking sheet and brush the top generously with butter. Repeat to make a second pinwheel.
Assemble Triangles: Layer and butter two more sheets of phyllo. Cut lengthwise into three even strips. Place a tablespoon or two of filling at the bottom of each strip. Fold into a triangle (like a flag), brushing with butter as you fold. Repeat with remaining phyllo and filling.
Bake: Brush all pastries liberally with remaining butter. Optionally sprinkle with sesame seeds. Bake at 365°F (185°C) for 40-45 minutes, until deeply golden and crisp.
Serving Suggestions:
Serve warm as an appetizer. These are perfect on their own but pair wonderfully with a simple Greek yogurt sauce (yogurt, lemon, garlic, and cucumber) or a crisp, lemony salad.
Chapters
0:00 Introduction
0:21 Cooking the aromatics
3:07 Cool, press dry and prepare filling
5:10 Assembling Pinwheels
9:15 Folding Triangles
11:00 Baking & Final Result
Tags: spanakopita recipe, Greek spinach pie, phyllo pastry appetizers, easy Greek food, spinach and feta triangles, vegetarian appetizers, party food, baklava-style pastry, crispy filo, homemade spanakopita, Manusa Kitchen
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