For a richer flavor, consider browning the butter before melting it completely. To prevent the phyllo dough from drying out, work quickly and keep the stack covered with a damp cloth. These triangles can be assembled ahead of time and baked just before serving. Feel free to experiment with different spices, such as cumin or coriander, to customize the flavor.
Spinach Triangles (Fatayer Sabanegh)
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PREP TIME1 hrs
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COOK TIME15 mins
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TOTAL TIME1 hrs 15 mins
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SERVING15 People
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VIEWS27
Embark on a culinary journey to the Middle East with these delectable Spinach Triangles, a savory pastry that perfectly balances the earthy flavors of spinach with the tangy zest of lemon and the rich aroma of spices. A delightful appetizer or snack, these triangles are sure to disappear in minutes!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol33 mg
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Fiber1 g
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Protein3 g
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Saturated Fat9 g
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Sodium243 mg
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Sugar1 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
In a large bowl, combine the chopped spinach with one pinch of salt. Massage the spinach for about 1 minute until it begins to wilt and release its moisture. (Approximately 1 minute)
02
Step
7 mins
In a separate bowl, combine the finely chopped onion with the remaining pinch of salt. Stir for about 1 minute to soften the onion. Add the wilted spinach, olive oil, sumac, toasted pine nuts, lemon juice, and black pepper. Mix thoroughly to combine. Allow the filling to rest for 5 minutes, then drain off any excess liquid. (Approximately 7 minutes)
03
Step
5 mins
Melt the butter in a small saucepan over low heat. Set aside to cool slightly. (Approximately 5 minutes)
04
Step
0 mins
Preheat your oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.
05
Step
0 mins
Lay one sheet of phyllo dough on a flat surface and brush it lightly with melted butter. Place a second sheet on top and brush again with melted butter. Cut the stack of two buttered sheets lengthwise into 5 even strips, each about 3 1/2 inches wide. Keep the strips you are not working with covered under a damp cloth to prevent them from drying out.
06
Step
0 mins
To assemble a triangle, place a tablespoon of the spinach filling at the top of a phyllo strip. Fold the right corner diagonally across to the left, forming a triangle that encloses the filling. Continue folding the triangle along the strip, alternating the fold direction, until you reach the end of the strip. This creates a compact, filled triangle. Repeat with the remaining filling and phyllo strips.
07
Step
15 mins
Place the assembled triangles on the prepared baking sheets, brush the tops with melted butter, and bake for 12-15 minutes, or until golden brown and crispy. (Approximately 12-15 minutes)
08
Step
5 mins
Let the baked triangles cool slightly on the baking sheets before serving. (Approximately 5 minutes)
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RECIPE REVIEWS
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Please Rate
Laura Rosenbaum
Jun 12, 2025I've made these several times, and they always turn out perfectly. The instructions are very clear and easy to follow.
Lexie Barrows
Jun 9, 2025The addition of sumac gives these triangles a unique and delicious tang. I highly recommend trying this recipe!
Glennie Beier
May 10, 2025I added a pinch of red pepper flakes for a little heat, and it was a great addition!
Antone Cruickshank
Apr 2, 2025These were a huge hit at my party! Everyone loved the crispy phyllo and the flavorful spinach filling.
Madalyn Okon
Mar 15, 2025I used gluten-free phyllo dough, and they turned out great!
Leilani King
Mar 6, 2025Make sure to really drain the spinach and onion, or your triangles will be soggy.