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Savory pastries have a unique way of bringing warmth and comfort to any meal or gathering, and our Savory Pumpkin & Spinach Spanakopita Triangles are no exception. This delectable dish marries the earthy sweetness of pumpkin with the vibrant freshness of spinach, creating a flavor profile that is both satisfying and nutritious. The addition of creamy feta and ricotta cheese enhances the filling, imparting rich, savory notes that perfectly complement the flaky layers of phyllo dough.

Pumpkin & Spinach Spanakopita Triangles

Discover the comforting flavors of Savory Pumpkin & Spinach Spanakopita Triangles, a delightful dish that combines the sweetness of pumpkin with fresh spinach and creamy cheeses. Perfect for parties or a healthy snack, these flaky pastries are easy to make and packed with nutrients. Learn about the special ingredients, step-by-step preparation, and serving suggestions to impress your guests or enjoy a cozy meal at home. Indulge in this delicious recipe that celebrates seasonal ingredients and satisfies your cravings.
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Ingredients
  

1 cup canned pumpkin puree

2 cups fresh spinach, chopped

1 cup feta cheese, crumbled

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1 large onion, finely chopped

3 cloves garlic, minced

1 teaspoon dried dill

1/2 teaspoon nutmeg

Salt and pepper to taste

1 package phyllo dough (about 16 oz), thawed

1/2 cup unsalted butter, melted (for brushing)

Sesame seeds (optional, for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

    Prepare the Filling: In a large skillet over medium heat, sauté the chopped onion until translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.

      Combine Ingredients: In a large mixing bowl, combine the sautéed onions and garlic with the pumpkin puree, chopped spinach, feta, ricotta, Parmesan cheese, dill, nutmeg, salt, and pepper. Mix until well combined.

        Prepare Phyllo Dough: Unroll the phyllo dough on a clean surface. Keep it covered with a damp cloth to prevent it from drying out. Take one sheet and brush it lightly with melted butter. Layer another sheet on top and brush it with butter as well.

          Cut and Fill: Cut the layered phyllo sheets into strips (about 3 inches wide). Place a tablespoon of the pumpkin and spinach filling at one end of each strip. Fold the corner over to form a triangle. Continue folding the triangle over itself, maintaining the triangular shape, until you reach the end of the phyllo strip. Brush the ends with melted butter to seal. Repeat with the remaining dough and filling.

            Bake: Arrange the filled triangles on a parchment-lined baking sheet. Brush the tops with a bit more melted butter and sprinkle with sesame seeds if desired. Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.

              Serve: Remove from the oven and let cool for a few minutes. Serve warm as a delightful appetizer or snack.

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 24 triangles