Spanakopita Triangles with Spinach, Leek and Quinoa (Recipe)

January 9, 2022

Spanakopita Triangles with Spinach, Leek and Quinoa (Recipe)


✅ 3 tablespoons extra virgin olive oil (I use Kasandrinos) plus more for brushing

✅ 2 cups sliced leek only white about 2 large leeks

✅ 2 spring onions sliced only white

✅ 1 pound spinach washed and chopped

✅ 3 tablespoons fresh mint 2 Tbs dry

✅ 2 tablespoons fresh oregano 1 Tbs dry
✅ 2 tablespoons dill

✅ 2 tablespoons rinsed uncooked quinoa

✅ 1 teaspoon ground nutmeg

✅ A pinch of sugar

✅ 6 phyllo sheets defrosted if frozen

✅ 1 teaspoon salt

✅ 1 teaspoon pepper


1️⃣ Preheat oven at 350 degrees Fahrenheit (180 C)

2️⃣ In a large pan heat the 2 tablespoons olive oil and saute the leek and onion until soft.

3️⃣ Add half of the spinach in the pan with the leek and heat until wilted and the other half of spinach in another pan or pot with the rest of the olive oil and heat until wilted.

4️⃣ Empty all spinach and leek mixture in a large bowl and add the mint, oregano, dill, nutmeg, sugar, quinoa, salt and pepper and mix well. Let it sit for 10 minutes.

5️⃣ Take a phyllo sheet (keep others covered with a towel) and spread it out. Brush with olive oil and cut in 4 strips lengthwise.

6️⃣ Place your mixture in the top corner and fold into triangles

7️⃣ Brush tops with a bit of olive oil and sprinkle a few drops of water.

8️⃣ Place on a pan brushed with olive oil, and bake for 25-30 minutes, until golden.


Servings : 20
Ready in : 25-30 Minutes
Course : Dinner, Lunch, Main Dish

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