Tuesday, June 10, 2014

Spanakopita Triangles and Spirals in Phyllo Dough

When I go to the grocery stores there are days I like to browse along all the aisles very slowly and see everything they have on sale or on discount.  That's when I see things like phyllo dough on sale and buy it without really needing it for a recipe right away.  I came home a month ago and place this phyllo dough in the freezer and promptly forgot about it.  The other day I was looking for something in the freezer when I came across it and decided I better defrost and use it before I forget about again.  So I made my version of spanakopita triangles and some spirals (which my daughter called sushi).  They came out really well and now I want to "browse" along the grocery store again so I can find phyllo dough on sale just so I can play around with it some more.

1 box of Phyllo dough defrosted
1 (10oz) box of frozen spinach defrosted
1 tsp grated fresh garlic
1 medium onion
1/2 red bell pepper finely diced (optional)
1/2 tsp cumin powder
1/2 tsp dried oregano
1/2 tsp onion powder
salt or seasoning salt to taste
red chili flakes to taste
black pepper to taste
4oz of crumbled feta cheese (I used sun-dried tomato flavor)
1 1/2 cups mozzarella cheese

To make the filling:

Heat 1 tsp of canola oil in pan.  Add onion, bell pepper and garlic and saute.  Next add the defrosted spinach. Make sure you squeeze all the water from the frozen spinach so it is very dry. Then add seasonings and saute for a minute.
Turn off the stove and add the crumbled feta and mozzarella cheese. Taste for seasoning. 

To assemble the triangles:
 Layer two sheets of phyllo dough on cutting board. Cut down the center so you have two long sheets.  Spray with some light cooking spray. Place about 2 Tbs of filling at the bottom. Then fold over to other corner.  Keep folding until you get to the top.

Place on a well greased baking sheet and again spray outside of triangles with light cooking spray.  Bake at 350 degrees (or package instructions of phyllo dough) until golden brown.  I baked them for 20-25 minutes.

To assemble the spirals:

Place two sheets of phyllo dough and lightly spray with cooking spray (or melted butter).  Place a good amount of filling at the bottom of the sheet.  Fold the two sides inside.

Then roll up like a cigar and spray with cooking spray on all sides.  Finally slice into spirals.  Bake on a greased baking sheet for 20 minutes or until golden brown.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.


  1. I love using those flaky phyllo dough! I never used frozen spinach but with that, this step makes it very easy and quick to make!

  2. Those look sooo delicious! Fantastic job as usual :)

    Happy Blogging!
    Happy Valley Chow

  3. I love spanakopita but have never made them. You make it seem so easy, nice pix :)

  4. Yummy snack.. Feel like tasting

  5. Oh, how I love spanakopita! And adding mozzarella makes it even better!!!

  6. This is one of my favorite things to order out. Now I don't have to wait. These look great. Way to go scoring on sale!

  7. This comment has been removed by the author.

  8. Thank you very much for this one. You have provided an nice article!
    best japanese restaurant in rochester mn


Please leave a comment, we love to hear from you....