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As the leaves turn vibrant shades of orange and gold, the culinary world also shifts toward comforting, warm flavors that evoke the spirit of fall. One such delightful dish that embodies this seasonal transition is the Savory Pumpkin & Spinach Spanakopita Triangles. This innovative take on the traditional Greek spanakopita brings together the earthy sweetness of pumpkin and the nutritious qualities of spinach, creating a perfect appetizer or snack for gatherings, holiday parties, or cozy family dinners.

Pumpkin & Spinach Spanakopita Triangles

Fall into flavor with these Savory Pumpkin & Spinach Spanakopita Triangles! This delightful recipe blends the earthy sweetness of pumpkin with nutritious spinach, creating a perfect appetizer or snack. Wrapped in flaky phyllo dough and filled with a creamy mix of ricotta and feta, each bite is a warm hug of comfort. Packed with vitamins and antioxidants, these triangles offer a deliciously healthy option for any gathering or cozy dinner. Enjoy the flavors of fall!
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Ingredients
  

1 cup pumpkin puree (canned or freshly cooked)

2 cups fresh spinach, chopped

1 cup ricotta cheese

1/2 cup feta cheese, crumbled

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon fresh dill, chopped (or 1/2 teaspoon dried dill)

1/2 teaspoon nutmeg

Salt and pepper, to taste

10 sheets of phyllo dough

1/3 cup unsalted butter, melted

Sesame seeds for garnish (optional)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

    Prepare Filling: In a large skillet over medium heat, melt a tablespoon of butter. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

      Add Spinach: Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and allow the mixture to cool slightly.

        Mix the Filling: In a mixing bowl, combine the cooked spinach mixture with pumpkin puree, ricotta cheese, feta cheese, dill, nutmeg, salt, and pepper. Mix until well combined.

          Layer Phyllo Dough: On a clean surface, lay one sheet of phyllo dough and brush lightly with melted butter. Place another sheet on top and brush again. Repeat until you have 3 layers.

            Shape the Triangles: Cut the layered phyllo into 3 strips lengthwise. Place a tablespoon of the pumpkin-spinach filling on one end of the strip. Fold the corner over to form a triangle, encasing the filling and creating a triangle shape. Continue folding the strip to create a triangle-shaped pocket, sealing in the filling. Place on the prepared baking sheet. Repeat with remaining phyllo and filling.

              Brush and Bake: Brush the tops of the triangles with more melted butter and sprinkle with sesame seeds if desired. Bake in the preheated oven for 25-30 minutes, or until golden brown and crisp.

                Serve: Allow to cool slightly before serving. These delightful triangles are best enjoyed warm!

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 triangles