Crab, Spinach and Feta Filo Triangles
Prep time
Cook time
Total time
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
- 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.
- 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.
- 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.
- Preheat the oven to 375° F.
- 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.
- 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.
- 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.).
- 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.
-- 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.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/crab-spinach-and-feta-filo-triangles/