I show you why Greek moms make perfect spanakopita triangles. My mom Georgia's are the best by far with crispy golden phyllo triangle bundles wrapped around Greek feta cheese and sautéed spinach, fresh dill and green onions. I share with you her old world secrets plus some modern tricks. They are so popular that we inhale them in a flash. FULL RECIPE BELOW.

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RECIPE: SPANAKOPITA TRIANGLES

1 cup washed spinach leaves, packed ( 250 ml)
1Tbsp. olive oil (15 ml)
3 green onions, chopped
2 tbsp. fresh, chopped dill (30 ml)
1/4 cup good quality feta cheese, crumbled (60 ml)
2 eggs, beaten
1/4 cup melted butter or Greek olive oil (60 ml)
6 sheets phyllo pastry
cracked black pepper to taste
pinch freshly grated nutmeg

Instructions

Preheat oven to 375 degrees F

Wash spinach and immerse into boiling salted water for about 3 minutes. Drain and rinse in cold water. Squeeze out all excess moisture and reserve. Heat oil in a saucepan and add onion, spinach and dill. Cook on high for 2 minutes until onions soften. Remove and cool. Combine the cooled spinach mixture with feta, eggs and salt and pepper. Set aside.

Stack 6 sheets of phyllo on top of each other. Cut into 5 equal strips. Work with 1 pile of phyllo at a time. Wrap remaining phyllo up in tea towel . Brush 1 strip with butter and cover with a second strip and butter again.* Note if using a thicker kind of phyllo use only one sheet per triangle. Lay strip down vertically in front of you.

Spoon a heaping teaspoon of filling in bottom corner of strip and fold over in half diagonally creating a triangle. Continue folding over into triangular shape until you reach end of strip. Repeat with remaining strips. Brush tops with a little more olive oil.

Place triangles on a baking sheet and bake at 375 D in middle rack of oven for about 20 minutes or until golden.

Serve warm as appetizer or along with your main course.

Makes about 20 triangles

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