Spanakopita triangles are packed with flavor and texture. The combination of tender spinach, tangy feta cheese, and aromatic herbs creates a rich filling that contrasts beautifully with the crisp layers of phyllo dough. They are easy to make ahead of time, freeze well, and bake up quickly whenever you need a tasty appetizer or snack. Their handheld size also makes them ideal for gatherings and entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
frozen spinach, thawed and well drained
feta cheese, crumbled
cream cheese, softened
egg
onion, finely chopped
garlic, minced
olive oil
fresh dill, chopped
salt
black pepper
phyllo dough sheets
melted butter or olive oil for brushing
Directions
Preheat your oven to 375°F and line a baking sheet with parchment paper.
Heat olive oil in a skillet over medium heat and sauté the chopped onion for about 3 to 4 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the drained spinach and cook for 2 to 3 minutes to remove excess moisture. Remove from heat and allow it to cool slightly.
In a mixing bowl, combine the spinach mixture with feta cheese, cream cheese, egg, chopped dill, salt, and black pepper. Mix until well combined.
Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter or olive oil. Place another sheet on top and brush again.
Cut the layered phyllo sheets lengthwise into long strips.
Place a spoonful of the spinach mixture near one end of each strip.
Fold the phyllo over the filling diagonally to form a triangle, continuing to fold until you reach the end of the strip.
Place the triangles seam-side down on the prepared baking sheet and brush the tops with melted butter or olive oil.
Bake for 18 to 22 minutes, or until the triangles are golden brown and crispy.
Allow them to cool slightly before serving.
Servings and timing
This recipe makes about 20 to 24 triangles.
Prep time: 20 minutes Cook time: 18 to 22 minutes Total time: about 40 minutes
Variations
Add chopped fresh parsley or mint for additional herbal flavor.
Mix in grated mozzarella for a creamier filling.
Add sautéed mushrooms for extra texture and flavor.
Use ricotta cheese along with feta for a milder taste.
Sprinkle sesame seeds on top of the triangles before baking for extra crunch.
Storage/Reheating
Store leftover spanakopita triangles in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a sealed container for up to 2 months.
To reheat, place the triangles in a 350°F oven for about 10 minutes or until warmed through and crispy again. Avoid microwaving if possible, as it may soften the phyllo dough.
FAQs
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Cook it down in a skillet first and squeeze out as much moisture as possible before adding it to the filling.
Why is it important to drain the spinach well?
Removing excess moisture prevents the filling from becoming watery and keeps the phyllo dough crisp.
What is phyllo dough?
Phyllo dough is a very thin pastry dough used in many Mediterranean and Middle Eastern dishes. It becomes crispy and flaky when baked.
Can I make spanakopita triangles ahead of time?
Yes, you can assemble them ahead of time and store them in the refrigerator or freezer until ready to bake.
Can I freeze them before baking?
Yes, place the assembled triangles on a tray to freeze, then transfer them to a freezer-safe container. Bake directly from frozen, adding a few extra minutes to the baking time.
What can I serve with spanakopita triangles?
They pair well with a yogurt-based dip, fresh salad, or a light soup.
Why are my triangles soggy?
This usually happens if the spinach was not drained well enough or if the phyllo dough was not baked long enough.
How do I keep phyllo dough from drying out?
Keep the sheets covered with a slightly damp towel while working to prevent them from becoming brittle.
Can I make this recipe vegetarian?
Yes, this recipe is naturally vegetarian since it contains no meat.
Can I use puff pastry instead of phyllo dough?
Yes, puff pastry can be used as a substitute, though the texture will be thicker and more buttery compared to traditional phyllo.
Conclusion
Spanakopita Triangles are a delicious and elegant appetizer with crispy layers of phyllo and a flavorful spinach and feta filling. Whether served at a gathering, enjoyed as a snack, or prepared ahead for entertaining, these savory pastries are sure to impress with their golden crunch and rich Mediterranean-inspired flavor.
These Spanakopita Triangles are crispy Greek-inspired pastries filled with spinach, feta cheese, and herbs wrapped in flaky phyllo dough. Perfect as appetizers, snacks, or party bites, this easy spanakopita triangles recipe delivers a delicious balance of creamy filling and golden crunchy pastry.
Ingredients
10 oz frozen spinach, thawed and well drained
1 cup feta cheese, crumbled
4 oz cream cheese, softened
1 large egg
1/2 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons fresh dill, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
8–10 sheets phyllo dough
3 tablespoons melted butter or olive oil for brushing
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat olive oil in a skillet over medium heat and sauté the chopped onion for 3–4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the well-drained spinach and cook for 2–3 minutes to remove any remaining moisture. Remove from heat and let cool slightly.
In a mixing bowl, combine the spinach mixture, feta cheese, cream cheese, egg, chopped dill, salt, and black pepper. Mix until well combined.
Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter or olive oil. Place another sheet on top and brush again.
Cut the layered phyllo sheets lengthwise into long strips.
Place a spoonful of the spinach mixture near one end of each strip.
Fold the phyllo diagonally over the filling to form a triangle, continuing to fold until you reach the end of the strip.
Place the triangles seam-side down on the prepared baking sheet and brush the tops with melted butter or olive oil.
Bake for 18–22 minutes, until golden brown and crispy.
Let cool slightly before serving.
Notes
Make sure the spinach is well drained to prevent soggy filling.Keep unused phyllo sheets covered with a damp towel while assembling to avoid drying out.For a creamier filling, mix ricotta or mozzarella with the feta.Sprinkle sesame seeds on top before baking for extra crunch.These triangles can be assembled ahead and frozen before baking.
