Spinach & Artichoke Stuffed Spanakopita Triangles
 
 
Makes about 30 pastries.
Author:
Ingredients
  • 1 cup prepared Spinach Artichoke Dip
  • 1 package phyllo sheets, thawed according to package directions
  • ½ - ¾ cup extra virgin olive oil
  • sesame seeds for garnish, optional
Instructions
  1. Preheat oven to 375 F.
  2. Remove phyllo roll from packaging and measure the roll lengthwise. Depending on how large you want your spanakopita, slice roll into as many 2" to 3" sections as possible. Unfurl one roll and lay a single strip of phyllo down on your work surface. Place remaining rolls of phyllo under a damp paper towel.
  3. Brush strip with olive oil then layer an additional strip on top and brush with olive oil again. Place a heaping teaspoon of Spinach Artichoke Dip at the bottom center of the strip. Fold corner of phyllo over to form a right triangle. Continue to fold phyllo this way until you reach the top of the strip. Place phyllo triangle seam side down on a parchment lined baking sheet and brush top with olive oil. Sprinkle with sesame seeds if desired.
  4. Repeat process with remaining phyllo.
  5. Bake triangles for 20 to 25 minutes, until puffed up and golden brown. Transfer to a rack lined with paper towels to cool slightly. Spanakopita can be eaten warm or at room temperature.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/spinach-artichoke-stuffed-spanakopita-triangles/