Crab, Spinach, and Feta Filo Triangles

Crispy, flaky, and delicious, these Crab, Spinach, and Feta Filo Triangles are a tasty and unexpected twist on the traditional Greek spanakopita.  Sweet crab meat is folded into a creamy mixture of spinach and cheese and then enclosed in layers of buttery filo pastry.

If you have whipped up a batch of any of my filo triangles recipes, like the spinach mini pies (spanakopitakia) or, the cheese mini pies (tiropitakia), you should try this variation next!  These are a perfect first course or appetizer to enjoy with white wine and summer cocktails.

The filling of these delicious filo triangles highlights crab, a true summer treat.  Delicate, sweet crabmeat is readily available and easy to find.  If you live on the East Coast, especially near the Chesapeake Bay in Maryland and Virginia, look for steamed blue crab, a real delicacy!

Ingredients for the Crab, Spinach, and Feta Filo Triangles 

Here is the short list of familiar ingredients for this recipe. As always, the quality of those ingredients is very important and makes all the difference:

1. Filo Pastry – I used Fillo Factory filo in the standard 13″ x 18″ size.  The great quality of this filo makes working with it easy
2. Crab Meat – you only need a small amount, so try to source some good, cleaned, and fully-cooked crab meat
3. Spinach – fresh spinach only as frozen contains too much water
4. Shallots & Green Onions – or, a small onion and scallions
5. Fresh Herbs – parsley and dill; dry herbs are not a good substitute
6. Feta Cheese – always Greek Feta preserved in brine.  Greek Feta is made with sheep’s milk which gives it its great tangy and distinctive flavor
7. Gruyère Cheese – or, Greek Graviera.  If these are not available, try your favorite “melty” cheese, , or even Italian Provolone
8. Olive Oil – extra virgin, always

How to make the Crab, Spinach, and Feta Filo Triangles

• Prepare the filling and start placing tablespoons of it onto strips of layered filo dough 

• Roll up the dough strips (as you would the flag at night) to enclose the filling fully

• Brush with olive oil as you go – this will make the filo triangles crispy
• Place the triangles on a baking sheet lined with parchment paper, sprinkle with sesame seeds, and bake

• After 15 minutes, or when the filo triangles are golden brown, they are ready!
  

  Tips for working with filo dough

  • Do not forget to thaw your frozen filo before using, either by placing it in the refrigerator overnight, or, at room temperature for about two hours before working with it
  • Do  not take the filo out of its package before the filling is ready, as filo dries out quickly
  • Contrary to the popular belief that filo needs to be covered with a damp kitchen towel so it does not dry out, I never do that as it can make the filo wet and the layers too sticky.  Instead, I prefer to cover the filo with a sheet of plastic wrap as I work – it always works perfectly
  • If the filo tears a bit, it is not a big deal, as the tears will be hardly visible at the end
  • Once removed from the oven, filo appetizers like this, need to be allowed to cool slightly before serving

How to make the Crab, Spinach, and Feta Filo Triangles ahead of time

You can form the Crab, Spinach, and Feta Filo Triangles and freeze them right away, in a single layer in a sheet pan.  Once they are frozen, transfer them to a zip-top bag and return to the freezer.  When you are ready to bake them, place them on a parchment lined pan and bake frozen, making sure to add a few more minutes to their cooking time.

A perfect dish for summer entertainment

These Crab, Spinach, and Feta Filo Triangles are not only easy to make ahead of time, they are ideal for backyard gatherings, potluck parties, and all kinds of summer entertaining because they are individually “wrapped” and perfectly portable little bites.  They are indeed the perfect finger food and a good choice for those seeking a lighter and healthier alternative to the usual appetizers that are often passed around during our summer gatherings.

Serve them with a creamy spread!

These little filo triangles are not only a great appetizer, but also an unexpected starter to any meal that will certainly impress your guests!  A great way to serve them as a starter is to pair them with a delicious Greek spread made with Feta cheese and roasted red pepper, because crab pairs very well with roasted peppers.

To make this spread, simply place 4 oz. Feta cheese, 1 large red roasted pepper (from a jar, is fine), 2 TBSP. olive oil, 1 small garlic clove and a pinch of pepper flakes in the bowl of a food processor then process until smooth.

So, go ahead, make a big pile of these delicious treats this summer, place them in front of your guests, and watch them disappear in front of your very eyes!

This recipe is my latest collaboration with Fillo Factory. You can find filo dough (along with puff pastry) at Whole Foods and several small local stores.  I love the quality of the Fillo Factory products and I always make sure to stash a couple of boxes in the freezer!

5.0 from 4 reviews

Crab, Spinach and Feta Filo Triangles

 

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Prep time

45 mins

Cook time

15 mins

Total time

1 hour

 

A delicious summer appetizer with a crab, spinach and feta cheese filling

Author: Marilena Leavitt

Recipe type: Appetizer/Starter

Cuisine: Mediterranean

Serves: 32

Ingredients

• 1 package all purpose filo pastry, thawed (I used Fillo Factory)
• ½ cup extra virgin olive oil
• 1 shallot, finely chopped
• 2 small green onions, finely chopped
• 5 oz. fresh baby spinach, chopped
• ¼ tsp. sea salt
• --- freshly ground pepper
• 2 oz. Greek Feta cheese, crumbled
• 2 oz. gruyère, cut in small cubes
• 2 TBSP. fresh parsley, minced
• 2 TBSP. fresh dill, minced
• 5 oz. crab meat, picked over for shells and drained
• --- sesame seeds (optional)

Instructions

1. Remove the filo package from the refrigerator and set it on the counter for half an hour before you use it and until you get the filling ready.
2. In a large skillet, warm two tablespoons of the olive oil and sauté the shallots and the green onions until soft. Stir in the spinach, season with salt and pepper and cook until the spinach is wilted and most of the water has evaporated; the mixture should be dry.
3. Transfer the mixture into a medium bowl and allow it to cool down completely. Once cool, stir in the cheeses and fresh herbs. Taste to adjust the seasoning if necessary. Fold in the crab meat, trying not to break up larger lumps. Set the filling aside.
4. Preheat the oven to 375° F.
5. Lay one sheet of filo pastry on a clean surface, placing the largest side in front of you. Brush with some olive oil and top with a second sheet of filo. Brush that with some olive oil as well.
6. With a sharp knife, cut the stack of two layers of filo in half and then each half into thirds. You should have three equal strips of filo pastry of about 2” wide.
7. Place a heaping tablespoon full of the mixture at the end of each filo strip. Fold the filo over the mixture, creating a triangle (as if you are folding the flag). Continue the same way with all the strips of filo. Place all the triangles on a parchment paper-lined sheet pan. Repeat with the rest of the mixture, using as many filo pastry sheets as necessary (You probably will not need to use them all.).
8. Brush the tops of the triangles with some more olive oil, sprinkle some sesame seeds (if using) on top, and bake for about 15-18 minutes, or, until the tops of the filo triangles are golden brown. Allow them to cool slightly and serve.

Notes

-- If the crab meat is packed in water of other liquid, lightly squeeze the liquid out before adding it the filling.

-- Cooked filo triangles will stay in your refrigerator for up to three days-- but no more--due to the perishable nature of crab meat.

-- If you are using a very thin kind of filo, like #4, you can use three layers instead.

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