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Spanakopita, a traditional Greek pastry, is a beloved dish that showcases the rich culinary heritage of Greece. Known for its crispy layers of phyllo pastry enveloping a savory filling, spanakopita is often enjoyed as an appetizer or snack. Its versatility and deliciousness have earned it a place in kitchens and dining tables around the world, making it a staple in Mediterranean cuisine. While the classic spanakopita features spinach and feta cheese, this recipe offers a delightful twist by incorporating pumpkin into the filling. The addition of pumpkin not only enhances the flavor profile but also introduces a seasonal touch that makes this dish perfect for autumn gatherings or cozy family dinners.

Pumpkin & Spinach Spanakopita Triangles

Discover a new twist on a classic favorite with Pumpkin & Spinach Spanakopita Triangles! This delightful recipe features crispy layers of phyllo pastry, enveloping a savory filling of fresh spinach, creamy feta, and sweet pumpkin. Perfect as an appetizer or snack, these delicious triangles celebrate seasonal ingredients while being a nutritious choice for your autumn gatherings. Follow our easy preparation steps to impress your friends and family with these flaky, flavorful treats that blend Greek tradition with delightful flavors. Enjoy cooking and sharing these homemade bites!
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Ingredients
  

1 cup pumpkin puree (homemade or canned)

2 cups fresh spinach, chopped

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup feta cheese, crumbled

1/2 teaspoon nutmeg

1 teaspoon dried oregano

1/2 teaspoon black pepper

1 tablespoon olive oil

1 package of phyllo pastry (approximately 1 lb), thawed

1/4 cup melted butter or olive oil (for brushing)

Sesame seeds for garnish (optional)

Instructions
 

Preheat the oven: Set your oven to 375°F (190°C) so it reaches the right temperature while you prepare the fillings.

    Sauté the filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until it becomes translucent. Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.

      Incorporate spinach: Add the chopped spinach to the skillet and cook, stirring frequently, until the spinach is wilted, approximately 2-3 minutes. Once wilted, remove the skillet from the heat and let the mixture cool for a few minutes.

        Combine the filling ingredients: In a mixing bowl, combine the cooled spinach and onion mixture with the pumpkin puree, crumbled feta cheese, nutmeg, dried oregano, and black pepper. Stir well until all ingredients are evenly mixed together.

          Prepare the phyllo pastry: Carefully unroll the thawed phyllo dough and lay one sheet on a clean, flat surface. Lightly brush the sheet with melted butter or olive oil, then place a second sheet on top and brush it again with butter or oil.

            Shape the triangles: Cut the stacked phyllo sheets into strips that are about 3 inches wide. At one end of each strip, place a tablespoon of the pumpkin and spinach filling. Fold the strip over to form a triangle, then continue to fold the triangle over itself along the strip until you reach the end. Seal the edge with a brush of melted butter to ensure it stays closed.

              Repeat the process: Continue the folding and filling process until all phyllo sheets and filling are used, creating as many triangles as possible.

                Bake the triangles: Arrange the filled triangles on a baking sheet lined with parchment paper. Brush the tops lightly with any remaining melted butter and sprinkle with sesame seeds, if using. Bake in the preheated oven for 25-30 minutes, or until the triangles are golden brown and crisp.

                  Serve: Allow the spanakopita triangles to cool for a few minutes before serving them warm as a delightful appetizer or snack.

                    Prep Time, Total Time, Servings: 25 mins | 55 mins | 16 servings

                      - Presentation Tips: Serve the triangles on a vibrant platter garnished with fresh parsley or a side of tzatziki sauce for added flavor and visual appeal.