Ultimate Spinach Triangles Recipe - Flaky & Flavorful Spinach Pastries

Ingredients

• Chopped fresh spinach leaves, a pinch of salt, finely chopped onion, a pinch of salt, extra-virgin olive oil, ground sumac, pine nuts (optional), fresh lemon juice, ground black pepper, butter, and thawed frozen phyllo dough in a 16-ounce package all these ingredients make up the recipe.

Step 1

In a bowl, gently mix the chopped spinach with a sprinkle of salt, allowing it to soften and release its natural juices for about a minute.

Step 2

In another bowl, combine the chopped onion with a pinch of salt, stirring until the onion softens. Add the wilted spinach, olive oil, sumac, pine nuts, lemon juice, and pepper, blending them together. Allow the flavorful stuffing to sit for 5 minutes before draining excess liquid.

Step 3

Warm butter in a small saucepan on low heat and keep it aside.

Step 4

Preheat the oven to 400 degrees F (200 degrees C) and prepare baking sheets with parchment paper.

Step 5

Place a sheet of phyllo pastry on a flat surface, lightly brushing it with the melted butter. Layer another sheet on top, brushing it with butter too. Cut the double-layered sheets into 5 strips, each measuring around 3 1/2 inches wide by 13 inches long. Keep these strips covered with a damp cloth while you assemble the triangles.

Step 6

To create a triangle, spoon a portion of the filling at the top of a phyllo strip and fold the corner over diagonally to form a filled pocket. Continue folding the strip in a flag-like manner until you reach the end, shaping a compact triangle. Repeat this process with the remaining filling and phyllo dough.

Step 7

Arrange the filled triangles on the baking sheets and brush them with butter. Bake in batches for 12 to 15 minutes per batch until they turn a lovely golden brown.