Filo (or phyllo) pastry is a delicate, paper-thin dough that is widely used in Mediterranean, Middle Eastern, and Balkan cuisines. It is known for its crispy, flaky texture when baked, making it perfect for both sweet and savory dishes. This recipe is inspired by the classic Greek Spanakopita, a spinach and feta pie, but in a convenient triangle shape—great as an appetizer or snack!

Origin of the Recipe

Filo pastry originates from the Ottoman Empire and has been a staple in cuisines across Greece, Turkey, and the Middle East for centuries. This particular recipe is heavily inspired by Greek Spanakopita, which is a savory pastry filled with spinach, feta cheese, and herbs, all wrapped in layers of thin, flaky filo.

What I Love About This Recipe

I love how crispy and golden these filo triangles turn out! The combination of creamy feta, earthy spinach, and aromatic herbs inside the delicate, crunchy filo layers is simply irresistible. Plus, they are easy to make, fun to eat, and perfect for parties.

Also Read : Baked Butter Beans Recipe

Crispy Spinach and Feta Filo Triangles

Recipe by RecipeWikki

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

250

kcal

Ingredients

• 10 sheets of filo pastry

• 2 cups fresh spinach, chopped

• 1 cup feta cheese, crumbled

• ½ cup ricotta cheese (optional, for extra creaminess)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried oregano

• ½ teaspoon ground nutmeg (optional)

• 1 egg, beaten (for binding)

• ¼ cup melted butter (or olive oil, for brushing)

Directions

• Heat olive oil in a pan over medium heat. Sauté the onion and garlic until soft.
• Add chopped spinach and cook until wilted. Remove from heat and let cool slightly.
• In a bowl, combine spinach mixture, feta, ricotta (if using), salt, pepper, oregano, and nutmeg.
• Stir in the beaten egg and mix well.
• Preheat your oven to 180°C (350°F).
• Lay out one filo sheet on a clean surface and brush lightly with melted butter.
• Place another filo sheet on top and brush again. Repeat until you have two layers per triangle.
• Cut the stacked filo sheets into 3-inch wide strips.
• Place 1 tablespoon of filling at one end of each strip.
• Fold over into a triangle shape (like folding a flag) until you reach the end.
• Brush the top with more melted butter to help it crisp up.
• Place on a baking tray lined with parchment paper.
• Bake for 20-25 minutes or until golden brown and crispy.
• Let cool slightly before serving. These are delicious on their own or with a tzatziki dip.

Notes

• Add More Flavor: Try adding chopped fresh dill or mint to the filling for extra freshness.
• Make It Vegan: Replace feta with crumbled tofu and use a flax egg instead of a regular egg. Brush with olive oil instead of butter.

The post Crispy Spinach and Feta Filo Triangles appeared first on RecipeWikki.

Origin of the Recipe:

Cheesecake has been enjoyed for centuries, dating back to ancient Greece, where it was served to athletes during the first Olympic Games. The modern version, featuring cream cheese, became popular in the United States in the early 1900s. Over time, cheesecake evolved into a dessert masterpiece, with New York-style cheesecake becoming one of the most famous variations known for its dense and creamy texture.

What We Love About This Recipe:

• Ultra Creamy & Rich: A smooth, melt-in-your-mouth texture that’s perfectly balanced.
• Foolproof Baking Method: No cracks, no sinking—just a perfect cheesecake every time!
• Versatile: Enjoy it plain or top it with fruit, caramel, chocolate, or whipped cream.
• Make-Ahead Friendly: Tastes even better after chilling overnight!

Also Read : Heart-Shaped Chocolate Eclairs

Master Recipe for Rich and Creamy Cheesecake

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 ½ cups graham cracker crumbs (or digestive biscuits)

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

• For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 cup sour cream (for extra creaminess)

• 1 tsp vanilla extract

• 1 tbsp lemon juice (optional, for a slight tang)

Directions

• Preheat your oven to 325°F (163°C).
• In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
• Press the mixture firmly into the bottom of a 9-inch springform pan.
• Bake for 10 minutes, then let it cool while preparing the filling.
• In a large bowl, beat the softened cream cheese until smooth.
• Add sugar and continue beating until fully combined.
• Mix in eggs one at a time, beating on low speed to avoid incorporating too much air.
• Stir in sour cream, vanilla extract, and lemon juice until the mixture is smooth.
• Pour the cheesecake batter over the cooled crust.
• Bake in the preheated oven for 50-55 minutes, or until the center is slightly jiggly but the edges are set.
• Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour (prevents cracking).
• Refrigerate for at least 4 hours (preferably overnight) to allow the flavors to develop.
• Before serving, add your favorite toppings like fresh berries, caramel drizzle, or whipped cream.
• Slice, serve, and enjoy your rich and creamy cheesecake!

Notes

• Room Temperature Ingredients: Always use softened cream cheese and room-temp eggs for a smoother batter
• Avoid Cracks: Bake in a water bath (wrap the springform pan with foil and place it in a larger pan with hot water).

The post Master Recipe for Rich and Creamy Cheesecake appeared first on RecipeWikki.