Ingredients
• 1 package (14 oz) phyllo dough, thawed
• 8 oz feta cheese, crumbled
• 1 cup fresh spinach, finely chopped (or thawed frozen spinach, squeezed dry)
• ¼ cup ricotta or goat cheese (optional, for creaminess)
• 2 green onions, thinly sliced
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
• 1 egg, beaten (for binding & egg wash)
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional, for heat)
• 4 tbsp butter or olive oil, melted (for brushing)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, mix feta, spinach, ricotta (if using), green onions, dill, egg, black pepper, and red pepper flakes.
- Unroll phyllo dough and cover with a damp towel to prevent drying.
- Stack 2–3 sheets of phyllo at a time, brushing each layer lightly with melted butter.
- Cut stack into 4 rectangles (about 4×6 inches).
- Place 1–2 tbsp filling at one end of each rectangle. Fold over diagonally to form a triangle, sealing edges with more butter.
- Transfer to the baking sheet and brush tops with butter.
- Bake 12–15 minutes, until golden and crisp.
- Serve warm—they’re perfect with toothpicks!
✨ Great for:
• Holiday parties
• Brunch buffets
• Mediterranean platters
💡 Make ahead: Assemble unbaked foldovers and freeze. Bake from frozen (+3–5 mins).
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 15 mins , Total Time : 30 mins , Servings : 16 foldovers , Calories : 60 per piece , Net Carbs: 3g , Fats: 5g , Protein: 3g