For a richer flavor, use a blend of Italian sausage and chorizo. Be sure to squeeze as much moisture as possible from the thawed spinach to prevent soggy spanakopita triangles. Feel free to experiment with different cheeses, such as Parmesan or Gruyere, to customize the flavor profile. These triangles can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold. Serve warm as an appetizer, snack, or as part of a mezze platter. A dollop of Greek yogurt or tzatziki sauce makes a delicious accompaniment.
Sausage Spanakopita Triangles
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PREP TIME45 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 20 mins
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SERVING16 People
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VIEWS6
Embark on a culinary adventure with these delightful Sausage Spanakopita Triangles! A playful reimagining of the classic Greek appetizer, these flaky phyllo pastries are packed with a savory blend of sausage, spinach, and cheeses, creating a symphony of flavors and textures in every bite. Perfect as a party snack or a unique addition to your brunch spread.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol40 mg
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Fiber1 g
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Protein4 g
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Saturated Fat9 g
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Sodium199 mg
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Sugar1 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. (5 minutes)
02
StepIn a large skillet over medium-high heat, crumble the sausage and cook, stirring occasionally, until browned and cooked through. Drain any excess grease. (7 minutes)
03
StepReduce the heat to medium. Add the squeezed spinach, chopped green onions, and red pepper flakes to the skillet. Cook, stirring, until the spinach is heated through and the flavors have melded. (5 minutes)
04
StepRemove the skillet from the heat and stir in the ricotta cheese and crumbled feta cheese until well combined. Season with salt and pepper to taste. Allow the filling to cool slightly. (5 minutes)
05
StepUnwrap the phyllo dough and cover it with a damp towel to prevent it from drying out. (2 minutes)
06
StepWorking with one sheet of phyllo dough at a time, brush half of the sheet lightly with melted butter. Fold the sheet in half lengthwise. Place about 1/4 cup of the sausage and cheese filling in the top-left corner of the folded phyllo. (3 minutes)
07
StepFold the bottom-left corner of the phyllo over the filling to create a triangle shape. Continue folding the triangle along the length of the dough, maintaining the triangle shape, until you reach the end of the sheet. (2 minutes)
08
StepPlace the finished triangle on the prepared baking sheet. Repeat the process with the remaining phyllo dough and filling. (20 minutes)
09
StepBrush the tops of the spanakopita triangles with the remaining melted butter. (3 minutes)
10
StepBake in the preheated oven for 20-25 minutes, or until the triangles are golden brown and the phyllo is crisp. (25 minutes)
11
StepLet the spanakopita triangles cool slightly on the baking sheet before serving. (5 minutes)
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Gussie Jast
Jul 1, 2025My kids loved these! A great way to get them to eat their spinach.
Gust Mohr
Jul 1, 2025I added a pinch of nutmeg to the filling for a warmer flavor.
Mathias Kozey
Jul 1, 2025The phyllo dough was a bit tricky to work with at first, but once I got the hang of it, it was easy.
Kurt Mante
Jun 30, 2025These were a HUGE hit at my party! Everyone raved about them.
Dante Gottlieb
Jun 30, 2025I found the filling a little too salty, so I reduced the amount of feta cheese.
Webster Harber
Jun 29, 2025These are so much better than traditional spanakopita! The sausage adds a wonderful savory element.
Luigi Witting
Jun 28, 2025Next time, I'm going to try using puff pastry instead of phyllo dough for a quicker version.