Breakfast · 35 min · mediterranean

Spanakopita Breakfast Triangles

Weeknight-friendly Mediterranean cooking: Spanakopita Breakfast Triangles comes together in 35 minutes with phyllo dough, spinach, and not much else. Each serving lands at 808 calories with 26g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 6 sheets Phyllo dough
• 3 cups Spinach
• 4 oz Feta cheese
• 1 Egg
• 2 tbsp Fresh dill
• 3 tbsp Olive oil

Steps

1. Heat the oven to 375F.
2. Wilt the spinach in a dry pan until collapsed, then squeeze it in a towel until completely dry; wet spinach makes soggy triangles.
3. Chop and mix with crumbled feta, beaten egg, and dill.
4. Lay out one phyllo sheet, brush with olive oil, and layer a second on top; keep the rest under a damp towel so they do not dry out and crack.
5. Cut into 3-inch strips, spoon filling at one end, and fold flag-style into triangles.
6. Brush the tops with oil and bake 18 to 20 minutes until deep golden and crisp.
7. Cool 5 minutes; the filling is molten straight from the oven.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes