Crab Spanakopita Triangles Recipe
Appetizers | Christmas | Food Recipes | Gameday | Greek | New Year's | Super Bowl | Wraps
Everybody you love is waiting for you to set out these Crab Spanakopita Triangles during the holidays. Not too heavy, not too light—savory onion, garlic, herbs, and feta brightened up by lemon and cayenne then rounded out by the gentle sweetness of Phillip’s Lump Crab Meat.
PREP TIME
50 mins
COOK TIME
35 mins
SERVINGS
9
Ingredients
- 20 oz frozen spinach, thawed & drained
- 1 Tbsp olive oil
- 1 onion, diced
- 1/2 head garlic, minced
- Salt, to taste
- Pepper, to taste
- 2 Tbsp fresh dill, finely chopped
- 1/2 fresh parsley, finely chopped
- 1 lemon, zested & juiced (2 Tbsp fresh lemon juice)
- 8 oz feta cheese, crumbled
- 8 oz Phillips Lump Crab Meat
- 1/2 tsp nutmeg
- 1/4 tsp cayenne
- 1 stick butter, melted
- 20 sheets phyllo dough
COOKING INSTRUCTIONS:
Crab Spanakopita Triangles
- Add olive oil in large pan over medium-high heat. Sauté onions until tender, about 5 mins. Stir in garlic and cook until fragrant, about 1 min. Salt and pepper to taste.
- Break up thawed & drained spinach with fingers while adding it to the pan. Using a spatula, continue to break up spinach clumps until well-integrated.
- Stir in dill, parsley, lemon zest and juice, and feta until well-combined. Cook for another 2-3 mins.
- Remove pan from heat and stir in crab, nutmeg, and cayenne. Salt to taste. Transfer to a bowl and set aside.
- Preheat oven to 375º.
- On a parchment-lined baking sheet unroll phyllo pastry. Be sure to lay a very lightly dampened tea towel over phyllo sheets that are not yet being used. If phyllo layers begin to stick too much together, remove dampened towel.
- To butter & cut the phyllo: On a clean working surface, lay 1 sheet of phyllo so that the long edges are running away from you (rather than running parallel to you). Gently brush butter along all the phyllo’s edges, then brush butter throughout the rest of the phyllo. Be sure not to heavily saturate the phyllo with butter. Lay another sheet of phyllo over top of the buttered sheet so that the corners line up. Repeat the buttering process with this sheet. Then, using a pizza slicer, slice the 2 stacked sheets into thirds length-wise (the slicer will run away from you, not parallel to you). Separate the thirds so that they’re not touching.
- To fill & fold each phyllo strip: Keep in mind—you’re going to fold each phyllo strip in triangle folds like a flag is folded. Place 1 phyllo strip long ways in front of you. Add 1 Tbsp of filling to the edge of the phyllo strip that’s closest to you.
- Fold one of the corners up over the filling diagonally so that the corner now touches the opposite side of the strip.
- Gently squish the filling to even it out a bit.
- Then take the remaining corner still pointing toward you and fold that forward (not diagonally) so that the edge of the strip is now squared off again.
- Repeat steps 8-1 & 8-3 until you have a completely folded triangle. If after your final fold you have a little extra phyllo sticking out, gently wrap it around and lightly press to help it stick.
- Place each folded triangle on a second parchment-lined baking sheet.
- Once you’ve folded all the Crab Spanakopita Triangles, lightly brush them on all sides with butter.
- Bake Triangles in oven for 20-25 minutes, or until phyllo is golden and crispy. Remove from oven and let cool for 5-10 mins. Serve immediately.
PAIRINGS:
Crab Spanakopita Triangles
Chardonnay
Hefeweizen
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