Best 7 Sausage Spanakopita Triangles Recipes

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Are you craving a delectable pastry that combines the savory flavors of sausage and spinach with the crispy texture of phyllo dough? Look no further than sausage spanakopita triangles, a mouthwatering culinary delight that will tantalize your taste buds and leave you wanting more. This traditional Greek dish, also known as tiropita, is a perfect blend of herbs, cheeses, and spices, all wrapped in layers of flaky phyllo dough. Whether you're looking for an easy weeknight meal or an impressive dish to serve at your next gathering, sausage spanakopita triangles are sure to be a hit. So gather your ingredients, preheat your oven, and let's embark on a delicious journey as we explore the best recipe for this flavorful pastry.

Let's cook with our recipes!

SPANAKOPITA TRIANGLES



Spanakopita Triangles image

Make and share this Spanakopita Triangles recipe from Food.com.

Provided by Steve P.

Categories     Cheese

Time 1h15m

Yield 27 Spanakopitas

Number Of Ingredients 10

1/2 cup vegetable oil
2 large onions, chopped
2 (10 ounce) packages frozen chopped spinach, thawed, drained and squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons all-purpose flour
2 (4 ounce) packages feta cheese, crumbled
4 eggs, lightly beaten
salt and pepper
1 (24 ounce) package phyllo dough
3/4 lb butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a large saucepan over medium heat.
  • Slowly cook and stir onions until softened.
  • Mix in spinach, dill and flour.
  • Cook approximately 10 minutes, or until most of the moisture has been absorbed.
  • Remove from heat.
  • Mix in feta cheese, eggs, salt and pepper.
  • Lay phyllo dough flat and brush with butter.
  • Place a small amount of spinach mixture onto each piece of dough.
  • Fold phyllo into triangles around the mixture.
  • Brush with butter.
  • Place filled phyllo dough triangles on a large baking sheet.
  • Bake in the preheated oven 45 minutes to 1 hour, or until golden brown.

Nutrition Facts : Calories 248.3, Fat 18.5, SaturatedFat 8.9, Cholesterol 62.6, Sodium 338.1, Carbohydrate 16.1, Fiber 1.3, Sugar 1.1, Protein 5

SPANAKOPITA (SPINACH TRIANGLES OR PIE)



Spanakopita (Spinach Triangles or Pie) image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 60 triangles or 1 (9 by 13inch

Number Of Ingredients 9

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets

Steps:

  • Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
  • Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
  • Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
  • Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
  • Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)

SPANOKOPITA



Spanokopita image

Provided by Ina Garten

Categories     appetizer

Time 47m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs

Steps:

  • Preheat oven to 400 degrees F.
  • Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
  • Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
  • Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.

SPANAKOPITA TRIANGLES



Spanakopita Triangles image

Make and share this Spanakopita Triangles recipe from Food.com.

Provided by GingerlyJ

Categories     Spinach

Time 40m

Yield 1 pound, 4-6 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
1 garlic clove, pressed
1/2 cup very finely chopped onion
2 large eggs
3/4 lb feta cheese, drained and crumbled
1/2 cup very finely chopped parsley
1 teaspoon dill weed or 2 tablespoons chopped fresh dill
3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (1 lb) package phyllo dough
1 lb butter, melted

Steps:

  • Preheat oven to 375 degrees. Heat the oil in a small pan. Add onion and garlic until golden. Beat eggs in large bowl with electric mixer until light and lemon in color. Stir the cooked onion, garlic, feta parsley, dill and spinach. Season with salt and pepper and nutmeg. Remove the fillo dough from the package; unroll and place on a large sheet of waxed paper. Fold the fillo crosswise into thirds. Cover with another sheet of waxed paper and damp cloth. (Phillo dough dries out very fast). Lay one strip of fillo at a time on a flat surface and brush immediately with melted butter. Fold the strip in half lengthwise. Brush with butter again. Place rounded spoon of spinach filling on the end of strip; fold over corner to make triangle. Continue folding end to end, as you fold a flag. Brush top with butter. Repeat the process until filling is used up. Place triangles in single layers, seam side down on ungreased jelly roll pan. Bake for 20 minutes, or until lightly browned.

Nutrition Facts : Calories 1607.8, Fat 134.2, SaturatedFat 75.5, Cholesterol 413.1, Sodium 2511.4, Carbohydrate 75.1, Fiber 8.9, Sugar 6.2, Protein 32.5

SPANAKOPITA II



Spanakopita II image

The recipe for these spinach and feta appetizer triangles came from a Greek family friend. They may be frozen prior to baking.

Provided by MARY KESSLER

Categories     Appetizers and Snacks     Pastries

Time 1h35m

Yield 27

Number Of Ingredients 10

½ cup vegetable oil
2 large onions, chopped
2 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons all-purpose flour
2 (4 ounce) packages feta cheese, crumbled
4 eggs, lightly beaten
salt and pepper to taste
1 ½ (16 ounce) packages phyllo dough
¾ pound butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
  • Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.
  • Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo.
  • Repeat with the remaining filling and phyllo dough. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. (At this point, the pastries may be frozen. See Cook's Note.)
  • Bake in the preheated oven until the phyllo is golden brown, 45 minutes to 1 hour.

Nutrition Facts : Calories 246 calories, Carbohydrate 15.9 g, Cholesterol 62.1 mg, Fat 18.4 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 9 g, Sodium 312.8 mg, Sugar 1.1 g

RICOTTA SAUSAGE TRIANGLES



Ricotta Sausage Triangles image

Savory pockets filled with cheese, sausage and seasonings...what's not to like? This recipe makes a lot so it's ideal for parties or potlucks. If you don't need the entire amount, they do freeze well. -Virginia Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 12 dozen.

Number Of Ingredients 15

1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (8 ounces) roasted sweet red peppers, drained and chopped
1/3 cup grated Parmesan cheese
3 tablespoons chopped ripe olives
1 large egg
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound bulk Italian sausage
1 medium onion, chopped
96 sheets phyllo dough (14x9-inch size)
Olive oil-flavored cooking spray
Warm marinara sauce, optional

Steps:

  • In a large bowl, combine the first 10 ingredients. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir into cheese mixture., Place 1 sheet of phyllo dough on a work surface with a short end facing you; spray with cooking spray. Top with a second sheet of phyllo; spray again with cooking spray. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut layered sheets into three 14x3-in. strips., Place a rounded teaspoonful of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip., Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling., Place triangles on baking sheets coated with cooking spray. Bake at 375° until golden brown, 15-20 minutes. Serve warm and, if desired, with marinara sauce. Freeze option: Freeze unbaked triangles in freezer containers, separating layers with waxed paper. To use, bake triangles as directed, increasing time as necessary until golden and heated through.

Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 64mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

SAUSAGE AND FETA PHYLLO TRIANGLES



Sausage and Feta Phyllo Triangles image

Categories     Egg     Mushroom     Appetizer     Bake     Feta     Sausage     Bell Pepper     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 80 triangles

Number Of Ingredients 13

3/4 pound bulk fresh sausage
1 tablespoon vegetable oil
1 onion, chopped fine
10 ounces mushrooms, chopped fine and squeezed dry in a kitchen towel
1/2 pound Feta, rinsed, patted dry, and crumbled fine
1/2 cup drained bottled roasted red peppers, patted dry and chopped fine
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/3 cups fine fresh bread crumbs
1/3 cup minced fresh parsley leaves
3 large eggs, beaten lightly
20 phyllo sheets, cut lengthwise into 3-inch-wide strips, the strips stacked between 2 sheets of wax paper and covered with dampened kitchen towel
2 sticks (1 cup) unsalted butter, melted

Steps:

  • In a large heavy skillet cook the sausage over moderate heat, stirring and breaking up the lumps, until it is cooked through and transfer it with a slotted spoon to paper towels to drain. Add the oil to the skillet, in the fat cook the onion and the mushrooms, stirring occasionally, until the onion is softened, and in a bowl stir together the sausage, the onion mixture, the Feta, the red peppers, the cinnamon, the nutmeg, the bread crumbs, the parsley, the eggs, and salt and pepper to taste.
  • On a work surface arrange 1 strip of the phyllo with a short side facing you, brush it lightly with some of the butter, and put 1 heaping teaspoon of the filling about 1 inch from the bottom end of the strip. Fold the lower right corner of the strip up over the filling, forming a triangle of the folded phyllo, continue to fold the filled triangle up the entire length of the strip, and brush the triangle lightly with some of the butter. Form more triangles in the same manner with the remaining phyllo, filling, and butter, transferring them to baking sheets as they are formed. The triangles may be made 1 week in advance and kept frozen in airtight containers. Do not thaw the triangles before baking. Bake the triangles in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until they are golden.

Tips:

  • For a crispy spanakopita, make sure to use filo dough that is thawed and at room temperature.
  • Use a sharp knife to cut the filo dough into triangles, as a dull knife will tear the dough.
  • Be careful not to overfill the spanakopita triangles, as they will become soggy.
  • Bake the spanakopita triangles until they are golden brown and crispy.
  • Serve the spanakopita triangles warm with a side of yogurt or tzatziki sauce.

Conclusion:

Sausage spanakopita triangles are a delicious and easy-to-make appetizer or main course. They are perfect for a party or potluck, and they can also be made ahead of time and frozen. With a few simple ingredients and a little bit of time, you can create a dish that will impress your friends and family.

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