Here’s a classic Spanakopita Triangles recipe—crispy, savory, and perfect as an appetizer or snack 🇬🇷🥬
Spanakopita Triangles
Ingredients
Filling
- 1 lb (450 g) spinach (fresh or frozen, very well drained)
- 1 cup crumbled feta cheese
- 2 tbsp olive oil
- 1 small onion or 2 scallions, finely chopped
- 2 cloves garlic, minced (optional)
- 2 tbsp fresh dill, chopped (or parsley)
- 1 egg, lightly beaten
- Salt (use sparingly), black pepper
Phyllo
- 12–15 sheets phyllo dough, thawed
- ½ cup melted butter or olive oil (for brushing)
Instructions
- Prepare the Spinach
- If using fresh spinach: sauté briefly until wilted, then cool and squeeze out all liquid.
- If frozen: thaw completely and squeeze very dry.
Removing moisture is key to crispy triangles.
- Make the Filling
- Heat olive oil in a pan, sauté onion (and garlic if using) until soft.
- In a bowl, combine spinach, onion mixture, feta, dill, egg, and pepper.
- Taste before adding salt—feta is salty.
- Prepare Phyllo
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment.
- Keep phyllo covered with a damp towel while working.
- Form the Triangles
- Lay one phyllo sheet flat and brush lightly with butter/oil.
- Cut lengthwise into 3 strips.
- Place 1 tbsp filling at the end of each strip.
- Fold like a flag: up, over, then diagonally to form a triangle.
- Brush the outside lightly with butter/oil.
- Bake
- Arrange triangles seam-side down.
- Bake 20–25 minutes, until golden and crisp.
Tips for Perfect Spanakopita
- Don’t overfill—phyllo tears easily
- Light brushing keeps them crisp, not greasy
- Can be frozen unbaked and baked straight from freezer
Serving Ideas
- Serve warm or room temperature
- Pair with tzatziki or lemon wedges
- Great for parties, mezze platters, or holiday trays
If you’d like, I can also share:
- A cheese-only tiropita version
- A vegan spanakopita
- Or how to fold triangles step by step with visuals
Just let me know 😊
