Crispy, Flaky, Creamy Filled Pastries
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!
These spinach artichoke triangles are not your average appetizer. They are my special take on the classic spanakopita, but with a high protein twist. Each bite is packed with flavor and gives you a satisfying crunch that will quell any crunchy cravings you might have. And the best part? You can munch on six of these delightful spinach feta triangles without a shred of guilt, soaking up an impressive 33g of protein!
Don’t be intimidated by the thought of making these spanakopita triangles at home. They’re surprisingly easy to whip up, making them the perfect choice for a quick snack, a fancy appetizer, or even a fulfilling meal. The combination of spinach and artichoke tucked inside these triangles not only tastes heavenly but is also smart eating!
Macros Per Serving
152 Cal | 16g Carbs | 5g Fat | 11g Protein
Recipe Card
Spinach and Artichoke Stuffed Spanakopita Triangles
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
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.
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