Spinach and Artichoke Stuffed Spanakopita Triangles
Get ready to fall in love with the ultimate snack: Spinach and Artichoke Stuffed Spanakopita Triangles! Imagine biting into a crispy, flaky pastry filled with a creamy, cheesy blend of spinach and artichoke. Yes, it’s as delicious as it sounds, and guess what? It’s high in protein too!
Servings: 6 Triangles
Calories: 151.5kcal
Ingredients
Filling:
- 50 g Baby Spinach
- 40 g Artichoke (drained & rinsed)
- 42 g Fat Free Mozzarella (H-E-B)
- 14 g Fat Free Feta (Athenos)
- 2-3 tsp Garlic (minced)
- ½ tsp Italian Herb Seasoning
- 14 g Reduced Fat Cream Cheese (Philadelphia)
Pastries:
- 4 Sheets Phyllo Dough, thawed (Athens)
- 14 g Unsalted Butter (melted, Vital Farms)
Yogurt Dip:
- 56 g Plain Nonfat Greek Yogurt (Siggi’s)
- Squeeze of Lemon Juice
- Salt & Pepper (to taste)
- Fresh Parsley (chopped)
- ¼ tsp Ranch Dressing Seasoning (Hidden Valley - optional)
- 2-4 tbsp Water
Instructions
- Before starting, be sure to thaw out your phyllo dough according to the package instructions.
- In a small pan, add in your spinach with some water. Cook on low heat until spinach wilts. Then place in a strainer with your artichoke hearts and press until all water is released.50 g (1.75 cups) Baby Spinach, 40 g (0.25 cups) Artichoke
- Add to a mixing bowl along with all the other filling ingredients. Mix until evenly incorporated.42 g (0.333 cups) Fat Free Mozzarella, 14 g (1 tbsp) Fat Free Feta, 2-3 tsp Garlic, 1/2 tsp Italian Herb Seasoning, 14 g (1 tbsp) Reduced Fat Cream Cheese
- Carefully lay down 1 sheet of phyllo and brush with melted butter. Lay down the second sheet on top. Use a pizza cutter to cut into three strips lengthwise.4 Sheets Phyllo Dough, thawed, 14 g (1 tbsp) Unsalted Butter
- Add in even amounts of filling to one end of each strip. Brush a corner with butter and start to fold over into triangle shapes. Brush the tops with butter every few folds.
- Once at the end, brush the edge with butter and folded over. Add more butter to the top and place in a baking sheet. Continue with the rest of the triangles until all 6 are made.
- Air fry at 375° for 12-15 mins or until golden brown and crispy.
- While that cooks, make your easy yogurt dip by mixing all the ingredients together in a small bowl.56 g (0.25 cups) Plain Nonfat Greek Yogurt, Squeeze of Lemon Juice, Salt & Pepper, Fresh Parsley, 1/4 tsp Ranch Dressing Seasoning, 2-4 tbsp Water
- Once ready, dip in your yogurt and enjoy!
Video Tutorial
Nutrition Information
Spinach and Artichoke Stuffed Spanakopita Triangles
Serving Size
2 Triangles
Amount per Serving
Calories
151.5
% Daily Value*
Fat
4.8
g
7
%
Saturated Fat
3
g
19
%
Cholesterol
12.8
mg
4
%
Sodium
300
mg
13
%
Potassium
362.1
mg
10
%
Carbohydrates
16.2
g
5
%
Fiber
2.4
g
10
%
Sugar
2.5
g
3
%
Protein
10.9
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
Extra Notes & Tips
- Be sure not to overstuff your triangles. I weighed out the total amount of filling and divided it by 6. So I knew exactly how much to add to each.
- To Store: Keep refrigerated in an airtight container for up to 3 days.
- To Enjoy: Pop them back in the air fryer for 375° for 3-5 mins.