Make authentic Spanakopita Triangles with flaky phyllo pastry, spinach, feta cheese, and fresh herbs. This easy step-by-step Greek appetizer recipe creates crispy, golden triangles perfect for parties, snacks, or light meals.
Spanakopita Triangles
Spanakopita Triangles are a classic Greek pastry filled with a savory mixture of spinach, feta cheese, herbs, and seasonings, all wrapped in delicate layers of buttery phyllo dough. These crispy, golden triangles are a popular appetizer, snack, or side dish that can be served warm or at room temperature. Their flaky texture and rich, flavorful filling make them a favorite for entertaining and everyday meals alike.
Why You’ll Love This Recipe
- Crispy, flaky layers of phyllo pastry
- Rich spinach and feta filling
- Perfect make-ahead appetizer
- Freezer-friendly
- Ideal for parties, brunches, and gatherings
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 20–25 minutes
- Total Time: 55 minutes
- Yield: 24 triangles
- Difficulty: Easy to Intermediate
Ingredients
For the Filling
- 1 pound (450 g) fresh spinach, chopped
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 8 ounces (225 g) feta cheese, crumbled
- ¼ cup ricotta cheese (optional for a creamier filling)
- 2 large eggs, lightly beaten
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- ¼ teaspoon black pepper
- ¼ teaspoon salt (optional, depending on the saltiness of the feta)
For the Pastry
- 1 package phyllo dough (16 ounces)
- ½ cup unsalted butter, melted
- 2 tablespoons olive oil
Equipment Needed
- Large skillet
- Mixing bowl
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-Step Directions
Step 1: Prepare the Spinach
Wash and thoroughly dry the spinach.
Finely chop the spinach and set aside.
If using frozen spinach, thaw completely and squeeze out all excess moisture.
Step 2: Cook the Aromatics
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the diced onion and cook for 4–5 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Step 3: Cook the Spinach
Add the chopped spinach to the skillet.
Cook for 3–5 minutes, stirring frequently, until wilted and excess moisture has evaporated.
Remove from heat and allow the mixture to cool completely.
Step 4: Make the Filling
In a large mixing bowl, combine:
- Cooked spinach mixture
- Crumbled feta cheese
- Ricotta cheese (if using)
- Eggs
- Fresh dill
- Fresh parsley
- Black pepper
- Salt (if needed)
Mix until all ingredients are evenly incorporated.
Step 5: Prepare the Phyllo Dough
Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper.
In a small bowl, combine the melted butter and olive oil.
Carefully unroll the phyllo dough and keep it covered with a slightly damp kitchen towel while working to prevent drying out.
Step 6: Cut the Phyllo Strips
Lay one sheet of phyllo on a clean work surface.
Brush lightly with the butter mixture.
Place a second sheet on top and brush again.
Cut the layered sheets lengthwise into three strips approximately 3 inches wide.
Step 7: Fill and Fold the Triangles
Place about 1 tablespoon of filling at the bottom corner of each strip.
Fold one corner over the filling to form a triangle.
Continue folding upward, maintaining the triangle shape, similar to folding a flag.
When you reach the end of the strip, seal the edge with a light brush of butter mixture.
Repeat with the remaining phyllo and filling.
Step 8: Arrange on Baking Sheet
Place the triangles seam-side down on the prepared baking sheet.
Leave a small space between each triangle.
Brush the tops lightly with the remaining butter mixture.
Step 9: Bake
Bake for 20–25 minutes or until:
- Golden brown
- Crisp and flaky
- Fully heated through
Rotate the baking sheet halfway through baking for even browning.
Step 10: Cool and Serve
Remove from the oven and allow the triangles to cool for 5 minutes.
Serve warm or at room temperature.
Serving Suggestions
Serve Spanakopita Triangles with:
- Greek salad
- Tzatziki sauce
- Lemon wedges
- Roasted vegetables
- Hummus platter
- Mediterranean mezze spread
Storage Instructions
Refrigerate
Store cooled triangles in an airtight container for up to 4 days.
Freeze Before Baking
Arrange assembled triangles on a baking sheet and freeze until solid.
Transfer to a freezer-safe container and freeze for up to 3 months.
Bake directly from frozen, adding 5–10 extra minutes to the baking time.
Freeze After Baking
Cool completely before freezing.
Reheat in a 350°F (175°C) oven until crisp and heated through.
Tips for Perfect Spanakopita Triangles
- Remove as much moisture from the spinach as possible.
- Keep phyllo covered while working to prevent cracking.
- Brush each layer lightly rather than soaking it with butter.
- Allow the filling to cool before assembling.
- Use high-quality feta cheese for the best flavor.
- Bake until deeply golden for maximum crispness.
Frequently Asked Questions
Can I use frozen spinach?
Yes. Use 10 ounces (280 g) frozen chopped spinach, thawed and thoroughly drained.
Can I make them ahead?
Yes. Assemble up to one day ahead and refrigerate until ready to bake.
What can I substitute for feta cheese?
Goat cheese, ricotta salata, or a mixture of ricotta and Parmesan can be used, though feta provides the traditional flavor.
Why is my phyllo dough tearing?
Phyllo dries out quickly. Keep unused sheets covered with a slightly damp towel while assembling.
Final Thoughts
Spanakopita Triangles are a delicious and elegant Greek pastry featuring layers of crisp phyllo dough wrapped around a flavorful spinach and feta filling. Whether served as an appetizer, party snack, or light meal, these golden triangles offer the perfect combination of flaky texture and savory Mediterranean flavor. Their make-ahead convenience and freezer-friendly nature make them an excellent addition to any recipe collection.