When it’s warm and sunny outside, you want to spend as much time as possible outdoors. Right? We often go to public parks in summer (because we don’t have a garden) – fortunately, we got a nice park right in front of our door. So what’s important when going out to a park – besides taking the obvious after-work beer? Some snacks, of course! Something delicious like these Spanakopita Triangles with Minced Meat, Spinach & Feta. You can prepare them easily in advance and take them anywhere – work, a train ride or to the park ;)
I am a big fan of small snacks – sweet and savory. Everything that comes in a small size already got bonus points with me. If it tastes good… even better, right? ;)
When it comes to finger food and small snacks, you can do quite a lot with phyllo dough – both sweet and savory. Small filled parcels like these here, filled rolls, little tarts, strudels… phyllo dough is very versatile and easy to work with (if you don’t have to make your own dough). All you have to keep in mind – since it is so thin it dries out quite quickly. Otherwise, really easy to use.
These little filled triangles are the finger food version/modification of a well-known Greece pastry: Spanakopita – a filled filo pastry strudel/pie with feta and spinach and sometimes also with minced meat added. Absolutely delicious and one of our favourite bakes from Greece. Both bakes – the smaller triangles and the big strudel – both quite easy to prepare thanks to the ready-made phyllo dough. The smaller packages have one advantage though… they are much easier to transport to the park. As I already mentioned – we really like to spend time outside ;P
If you want to make these fellas here without meat you can do that easily. For the vegetarian version, you could use one of the many »fake ground meat« options that are available in stores now or just leave it out completely. Increase the amount of feta and spinach and you are good to go. You could also add chopped dried tomatoes or olives, for example. Even a vegan version of this bake is easy to do with a vegan version of the feta cheese – should be easy to find in supermarkets these days…
If you’re in the mood for more finger food, you should definitely check out these two recipes here as well: Vegan Sausage Rolls and/or these delicious Fried Mac ‘n’ Cheese Balls – both extremely delicious and easy to transport if needed…. as my grandma always said »semper paratus« – be prepared! ;)
INGREDIENTS / ZUTATEN
(12 triangles)
2-3 tbsp. olive oil for frying
1 medium red onion, chopped
1 small leek, in rings
3-4 garlic cloves, chopped
9 oz. (250g) minced meat (mixed)
7 oz. (200g) fresh spinach, washed & drained
7 oz. (200g) feta cheese, crumbled
salt, pepper
some chili flakes (optional)
about 24 large sheets of filo dough (approx. 10.5 oz. /300g)
olive oil for brushing
some sesame seeds
(12 Päckchen)
2-3 EL Olivenöl zum Anbraten
1 rote Zwiebel, gehackt
1 kleiner Lauch, in Ringe geschnitten
3-4 Knoblauchzehen, gehackt
250g Hackfleisch (gemischt)
200g Blattspinat, gewaschen & abgetropft
200g Feta (oder Hirtenkäse), zerkrümelt
Salz, Pfeffer
Chiliflocken (optional)
24 große Blätter Filoteig (etwa 300g)
Olivenöl zum Einpinseln
etwas Sesam
DIRECTIONS / ZUBEREITUNG
1. To prepare the filling, peel the onion and garlic and chop finely. Cut the leek into rings and wash thoroughly – there is often sand between the layers. Clean, wash and drain the spinach. Set everything aside.
2. Heat up a large pot with some olive oil. Add the chopped onion and sauté until soft and glossy. Add the leek rings and garlic and cook until soft and glossy as well. Next, add the minced meat and cook until the meat is nicely browned. Add the spinach, mix in, and cook everything for 5-6 minutes until the spinach has wilted down and almost all of the liquid in the pot is gone. Remove from the heat and let cool down for about 10 minutes, then add the crumbled feta and season well with salt, pepper, and some chili flakes if you like it hot (optional).
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Place a sheet of filo dough on your work surface and brush with some oil (not too much). Place another sheet on top and press together. Cut into three strips and place a bit more than a tablespoon of filling on one end of a strip and fold over itself several times to create triangle packages. Brush the end of the filo dough strip with some more oil and close the package. Place on the prepared baking sheet and repeat with the remaining filo dough and filling – you should get around 12 packages. Brush the triangles with a little more olive oil and sprinkle with sesame seeds. Bake for 32-36 minutes or until browned and crisp to your liking. Take out of the oven, transfer to a wire rack, and let cool down. Serve still a bit warm or cold.
1. Zwiebel und Knoblauch für die Füllung schälen und fein hacken. Den Lauch in Ringe schneiden und gründlich waschen – zwischen den Schichten sammelt sich gerne mal Sand. Den Spinat putzen, waschen und abtropfen lassen. Alles zur Seite stellen.
2. Einen großen Topf mit etwas Olivenöl erhitzen. Die gehackte Zwiebel dazugeben und glasig andünsten. Lauch und Knoblauch dazugeben und mit andünsten, bis auch der Lauch weich ist. Hackfleisch dazugeben und krümelig anbraten. Wenn das Fleisch Farbe bekommen hat, den Spinat dazugeben und unterrühren – für etwa 5-6 Minuten mitkochen und zusammenfallen lassen. Der Großteil der Flüssigkeit im Topf sollte verkocht sein. Vom Herd ziehen und etwa 10 Minuten abkühlen lassen, dann den zerkrümelten Feta dazugeben und mit Salz, Pfeffer und nach Belieben mit Chiliflocken würzen (optional).
3. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Ein Blatt Filoteig auf eine Arbeitsfläche legen und mit ein wenig Öl bestreichen, dann ein zweites Blatt auflegen und zusammendrücken. Das Ergebnis in drei Streifen schneiden. Am Ende jedes Streifens etwas Füllung (ein wenig mehr als ein EL) positionieren und dann jeden Streifen zu einem dreieckigen Paket zusammenfalten (s. Fotos). Das Ende jedes Filoteigstreifens mit ein wenig Öl bestreichen, damit die Päckchen zusammenhalten. Die Dreiecke auf das vorbereitete Backblech legen und mit dem restlichen Filoteig und der Füllung wiederholen. Bei mir sind es 12 Päckchen geworden. Mit ein wenig zusätzlichem Öl bestreichen, mit Sesam bestreuen und dann für etwa 32-36 Minuten backen – die Päckchen sollten schön gebräunt sein und knusprig. Aus dem Ofen holen und auf einem Kuchengitter abkühlen lassen. Leicht warm oder kalt servieren.
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Here is a version of the recipe you can print easily.
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Spanakopita Triangles with Meat, Spinach & Feta
- Prep Time: 00:30
- Cook Time: 00:36
- Total Time: 01:20
- Yield: 12 1x
- Category: Snacks
- Cuisine: Greece
Description
The perfect snack for all fans of Greece – Spanakopita Triangles with Meat, Spinach & Feta. Great for your next movie night or for a picnic in the park ;)
Ingredients
2–3 tbsp. olive oil for frying
1 medium red onion, chopped
1 small leek, in rings
3–4 garlic cloves, chopped
9 oz. (250g) minced meat (mixed)
7 oz. (200g) fresh spinach, washed & drained
7 oz. (200g) feta cheese, crumbled
salt, pepper
some chili flakes (optional)
about 24 large sheets of filo dough (approx. 10.5 oz. /300g)
olive oil for brushing
some sesame seeds
Instructions
1. To prepare the filling, peel the onion and garlic and chop finely. Cut the leek into rings and wash thoroughly – there is often sand between the layers. Clean, wash and drain the spinach. Set everything aside.
2. Heat up a large pot with some olive oil. Add the chopped onion and sauté until soft and glossy. Add the leek rings and garlic and cook until soft and glossy as well. Next, add the minced meat and cook until the meat is nicely browned. Add the spinach, mix in, and cook everything for 5-6 minutes until the spinach has wilted down and almost all of the liquid in the pot is gone. Remove from the heat and let cool down for about 10 minutes, then add the crumbled feta and season well with salt, pepper, and some chili flakes if you like it hot (optional).
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Place a sheet of filo dough on your work surface and brush with some oil (not too much). Place another sheet on top and press together. Cut into three strips and place a bit more than a tablespoon of filling on one end of a strip and fold over itself several times to create triangle packages. Brush the end of the filo dough strip with some more oil and close the package. Place on the prepared baking sheet and repeat with the remaining filo dough and filling – you should get around 12 packages. Brush the triangles with a little more olive oil and sprinkle with sesame seeds. Bake for 32-36 minutes or until browned and crisp to your liking. Take out of the oven, transfer to a wire rack, and let cool down. Serve still a bit warm or cold.
Notes
The kitchen is calling, time to bake!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
