Recipe By Wanderzest
Rating
Published Nov 10th
Prep 45m Cook 35m Additional - Ready In 80m
Servings 16 triangles Calories 199.7

These Jimmy Dean® sausage spanakopita triangles are a fun and unique twist on the traditional Mediterranean appetizer. Filled with savory sausage, spinach, and cheese and then wrapped in phyllo dough, they make a great finger food or snack!

Recipe Ingredients

  • 1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
  • 1 (10 ounce) box frozen chopped spinach
  • 1 bunch green onions, chopped
  • 1 teaspoon red pepper flakes
  • 5 ounces ricotta cheese
  • 4 ounces feta cheese, crumbled
  • salt and ground black pepper to taste
  • 16 sheets phyllo dough, thawed
  • 1 cup unsalted butter, melted

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Reduce heat to medium. Add spinach, green onions, and red pepper flakes. Continue cooking until the spinach is thawed, 3 to 5 minutes.
  3. 3 Remove from heat and stir in ricotta cheese and feta cheese. Season with salt and pepper.
  4. 4 Unwrap the phyllo dough and cover with a towel to keep it from drying out.
  5. 5 Working with one sheet at a time, brush 1/2 of the sheet with melted butter. Fold it in half lengthwise. Place a 1/4 to 1/2 cup of filling in the top-left corner. Fold the bottom-left corner over into a triangle shape. Continue folding edge over edge until you reach the end of the dough and a triangle shape is formed. Place the triangle on the baking sheet. Repeat with the remaining ingredients.
  6. 6 Brush all the triangles with melted butter.
  7. 7 Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts

  • Calories 199.7
  • Carbohydrate 12.6 g
  • Cholesterol 39.6 mg
  • Fat 15 g
  • Fiber 1.3 g
  • Protein 4.4 g
  • Saturated Fat 9.1 g
  • Sodium 198.9 mg
  • Sugar 0.8 g

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Reviews

  1. I loved the filling in this recipe. It had so much flavor and I could also see using this filling in other things like crescent or turnovers with piecrust. The only issue I had was with the phyllo dough. I kept a damp towel over it to keep it from drying out between rolling, but, - Read more ...
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