Sausage Spanakopita Triangles: A Savory Twist on a Classic

Spanakopita, the iconic Greek spinach pie, is a beloved dish known for its flaky layers of phyllo pastry and savory filling. This recipe takes the classic Spanakopita and infuses it with the deliciousness of sausage, creating Sausage Spanakopita Triangles. These triangles are perfect as appetizers, snacks, or even a light meal. The sausage adds a hearty and flavorful element that complements the spinach and feta beautifully. This version of Spanakopita is easier to make than a large pie. The triangle shape not only looks great, but it’s also perfect for serving.

## Why You’ll Love This Recipe

* **Flavorful Twist:** The addition of sausage elevates the classic spanakopita to a whole new level of savory goodness.
* **Easy to Make:** Using pre-made phyllo dough makes this recipe surprisingly simple and quick.
* **Perfect for Sharing:** The triangle shape is ideal for serving at parties or gatherings.
* **Versatile:** Enjoy them as appetizers, snacks, or a light meal.
* **Kid-Friendly:** Even picky eaters will love the combination of flaky pastry, savory sausage, and cheesy filling.

## Ingredients You’ll Need

Before you start baking, gather these ingredients:

* **Phyllo Dough:** 1 pound, thawed (very important! follow thawing instructions on the package. Keep covered with a damp towel to prevent drying out.)
* **Sausage:** 1 pound, Italian sausage (sweet or hot, your choice), removed from casings. You can also use breakfast sausage.
* **Spinach:** 1 pound, fresh spinach, washed and chopped (or frozen spinach, thawed and squeezed dry)
* **Feta Cheese:** 8 ounces, crumbled
* **Onion:** 1 medium, chopped
* **Garlic:** 2 cloves, minced
* **Eggs:** 2 large, lightly beaten
* **Olive Oil:** 1/4 cup, plus more for brushing
* **Fresh Dill:** 2 tablespoons, chopped
* **Fresh Parsley:** 2 tablespoons, chopped
* **Lemon Juice:** 1 tablespoon
* **Salt:** To taste
* **Black Pepper:** To taste
* **Nutmeg:** 1/4 teaspoon (optional, but adds a nice warmth)
* **Butter:** 4 tablespoons, melted (for brushing the phyllo).

## Equipment You’ll Need

* Large skillet
* Large bowl
* Baking sheet
* Parchment paper or silicone baking mat
* Pastry brush

## Step-by-Step Instructions

Follow these detailed instructions to create perfect Sausage Spanakopita Triangles:

### 1. Prepare the Sausage Filling

1. **Cook the Sausage:** Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon. Cook until the sausage is browned and cooked through, about 8-10 minutes. Drain any excess grease.

2. **Sauté the Onion and Garlic:** Add the chopped onion to the skillet with the cooked sausage. Cook until the onion is softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

3. **Cool the Mixture:** Remove the skillet from the heat and let the sausage mixture cool slightly.

### 2. Prepare the Spinach Filling

1. **Cook the Spinach (If Using Fresh):** If using fresh spinach, you can quickly sauté it in the same skillet after removing the sausage mixture. Add the spinach to the skillet (you may need to do this in batches) and cook until wilted, about 2-3 minutes. Alternatively, you can steam or blanch the spinach.

2. **Drain the Spinach:** Whether using fresh or frozen spinach, it’s crucial to remove excess moisture. Squeeze the spinach dry with your hands or using a clean kitchen towel. This will prevent the spanakopita from becoming soggy.

### 3. Combine the Fillings

1. **Mix the Fillings:** In a large bowl, combine the cooked sausage mixture, drained spinach, crumbled feta cheese, beaten eggs, chopped dill, chopped parsley, lemon juice, salt, pepper, and nutmeg (if using). Mix well to ensure all ingredients are evenly distributed.

2. **Taste and Adjust Seasoning:** Taste the filling and adjust the seasoning as needed. You may want to add more salt, pepper, or lemon juice to your preference.

### 4. Assemble the Triangles

1. **Prepare the Phyllo Dough:** Gently unroll the thawed phyllo dough on a clean, flat surface. Keep the phyllo dough covered with a damp towel to prevent it from drying out while you work. Dried-out phyllo dough will crack and be difficult to work with.

2. **Layer the Phyllo:** Place one sheet of phyllo dough on your work surface. Brush it lightly with melted butter. Place another sheet of phyllo on top and brush with butter again. Repeat this process with a total of 3-4 sheets of phyllo. Using multiple sheets creates a nice, flaky crust.

3. **Add the Filling:** Cut the layered phyllo dough lengthwise into strips, about 2-3 inches wide. Place a spoonful (about 2-3 tablespoons) of the sausage and spinach filling at one end of each strip.

4. **Fold into Triangles:** Fold the corner of the phyllo strip over the filling to create a triangle. Continue folding the triangle along the strip, alternating directions, until you reach the end of the strip. This will create a tightly wrapped triangle.

5. **Place on Baking Sheet:** Place the assembled triangles on a baking sheet lined with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup easier.

6. **Brush with Butter:** Brush the tops of the triangles with melted butter. This will give them a golden-brown color and extra crispness.

### 5. Bake the Triangles

1. **Preheat Oven:** Preheat your oven to 375°F (190°C).

2. **Bake:** Bake the triangles in the preheated oven for 20-25 minutes, or until they are golden brown and the phyllo pastry is crisp.

3. **Cool Slightly:** Remove the baking sheet from the oven and let the triangles cool slightly on the baking sheet before serving. This will allow the filling to set up a bit.

## Tips for Success

* **Thawing Phyllo Dough:** Thaw the phyllo dough in the refrigerator overnight. Do not thaw it at room temperature, as this can cause it to become sticky and difficult to work with.
* **Preventing Phyllo from Drying Out:** Keep the phyllo dough covered with a damp towel while you are working. This will prevent it from drying out and cracking.
* **Buttering Phyllo:** Don’t be shy with the butter! Brushing each layer of phyllo with melted butter is essential for creating a flaky and crisp crust.
* **Draining Spinach:** Make sure to thoroughly drain the spinach to remove excess moisture. This will prevent the spanakopita from becoming soggy.
* **Adjusting Seasoning:** Taste the filling and adjust the seasoning to your liking. You may want to add more salt, pepper, lemon juice, or herbs.
* **Baking Time:** Keep an eye on the triangles while they are baking and adjust the baking time as needed. They should be golden brown and crisp.
* **Don’t Overfill:** Avoid overfilling the phyllo strips, as this can make them difficult to fold and cause the filling to leak out during baking.

## Variations and Substitutions

* **Sausage:** Experiment with different types of sausage, such as chorizo, Italian sausage (sweet or hot), or breakfast sausage. You can even use ground turkey or chicken sausage for a leaner option.
* **Spinach:** Use frozen spinach for convenience, but make sure to thaw it thoroughly and squeeze out all the excess moisture.
* **Cheese:** Try different types of cheese, such as ricotta, goat cheese, or Parmesan cheese, in addition to or instead of feta cheese.
* **Herbs:** Experiment with different herbs, such as oregano, mint, or chives, in addition to or instead of dill and parsley.
* **Spices:** Add a pinch of red pepper flakes for a little heat.
* **Vegetables:** Add other vegetables to the filling, such as chopped bell peppers, mushrooms, or zucchini.
* **Vegan:** To make this recipe vegan, use vegan sausage, vegan feta cheese, and a plant-based butter substitute. You can also replace the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).

## Serving Suggestions

Sausage Spanakopita Triangles are delicious served warm or at room temperature. They make a great appetizer, snack, or light meal. Here are some serving suggestions:

* **Appetizer:** Serve them as part of a meze platter with other Greek appetizers, such as hummus, tzatziki, and olives.
* **Snack:** Enjoy them as a satisfying afternoon snack.
* **Light Meal:** Serve them with a side salad for a light and healthy meal.
* **Brunch:** Add them to your brunch spread for a savory and flavorful option.
* **Party Food:** They are perfect for serving at parties and gatherings.
* **Dipping Sauce:** Serve them with a dipping sauce, such as tzatziki or a lemon-herb aioli.

## Make-Ahead Instructions

You can prepare the Sausage Spanakopita Triangles ahead of time and bake them later. Assemble the triangles as instructed, then place them on a baking sheet and cover them tightly with plastic wrap. Store them in the refrigerator for up to 24 hours. When ready to bake, preheat the oven and bake as directed, adding a few extra minutes to the baking time if necessary.

## Storage Instructions

Store leftover Sausage Spanakopita Triangles in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.

## Recipe Card

**Sausage Spanakopita Triangles**

A savory twist on the classic Greek spinach pie, these triangles are filled with sausage, spinach, feta cheese, and herbs, all wrapped in flaky phyllo pastry.

**Prep Time:** 30 minutes
**Cook Time:** 25 minutes
**Total Time:** 55 minutes
**Servings:** 24 triangles

**Ingredients:**

* 1 pound phyllo dough, thawed
* 1 pound Italian sausage, removed from casings
* 1 pound fresh spinach, chopped, or frozen spinach, thawed and squeezed dry
* 8 ounces feta cheese, crumbled
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 large eggs, lightly beaten
* 1/4 cup olive oil, plus more for brushing
* 2 tablespoons fresh dill, chopped
* 2 tablespoons fresh parsley, chopped
* 1 tablespoon lemon juice
* Salt and pepper to taste
* 1/4 teaspoon nutmeg (optional)
* 4 tablespoons butter, melted

**Instructions:**

1. **Prepare the Sausage Filling:** Cook the sausage in a skillet over medium heat until browned. Add onion and garlic; cook until softened. Let cool.
2. **Prepare the Spinach Filling:** If using fresh spinach, sauté until wilted. Drain both fresh and frozen spinach thoroughly.
3. **Combine Fillings:** In a large bowl, combine sausage mixture, spinach, feta cheese, eggs, dill, parsley, lemon juice, salt, pepper, and nutmeg (if using). Mix well.
4. **Assemble Triangles:** Layer 3-4 sheets of phyllo dough, brushing each with melted butter. Cut into 2-3 inch wide strips. Place a spoonful of filling at one end of each strip. Fold into triangles, alternating directions.
5. **Bake:** Place triangles on a baking sheet lined with parchment paper. Brush with melted butter. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
6. **Cool:** Let cool slightly before serving.

Enjoy your delicious Sausage Spanakopita Triangles!