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Spanakopita Triangles

Yields24 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Spanakopita triangles are a classic Greek appetizer made with flaky phyllo pastry filled with a savory spinach and feta cheese mixture. These golden, crispy pastries are perfect for parties, as a side dish, or as a snack. Their buttery, crisp layers and creamy filling are irresistibly delicious.

Spanakopita Triangles

For the Filling
 2 tbsp olive oil
 1 medium onion (finely chopped)
 2 cloves garlic (minced)
 10 oz fresh spinach (roughly chopped)
 ½ tsp salt
 ¼ tsp ground black pepper
 ¼ tsp ground nutmeg (optional, for a traditional touch)
 ½ cup crumbled feta cheese
 ¼ cup ricotta cheese (optional, for extra creaminess)
 1 large egg (lightly beaten)
 ¼ cup fresh parsley (chopped)
For the Pastry
 1 package phyllo dough (thawed, typically 16-20 sheets)
 ½ cup unsalted butter (melted)
 ¼ cup olive oil (or additional melted butter, for brushing)
Optional for Garnish
 Chopped parsley
 Lemon wedges
 Tzatziki sauce (for dipping)
Prepare the Filling
1

 

  1. Sauté Aromatics:

    • Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
    • Stir in the minced garlic and cook for an additional minute.

  2. Cook the Spinach:

    • Add the fresh spinach to the skillet, cooking until wilted, about 3-5 minutes. If using frozen spinach, ensure it is fully thawed and well-drained before adding it to the pan.
    • Season with salt, pepper, and nutmeg (if using).

  3. Cool and Mix:

    • Remove the skillet from heat and let the mixture cool for a few minutes.
    • In a mixing bowl, combine the cooled spinach mixture with crumbled feta, ricotta (if using), parsley, and the beaten egg. Mix well to create a cohesive filling.
Prepare the Phyllo Pastry
2

 

  1. Set Up Your Workspace:

    • Preheat the oven to 375°F (190°C).
    • Line a baking sheet with parchment paper.
    • Keep the phyllo dough covered with a damp kitchen towel to prevent it from drying out while you work.

  2. Cut the Phyllo:

    • Lay one sheet of phyllo dough on a flat surface and brush it lightly with the melted butter and olive oil mixture.
    • Place another sheet on top and brush it again.
    • Using a sharp knife or pizza cutter, cut the layered sheets lengthwise into 3 strips (approximately 3 inches wide).
Assemble the Triangles
3

 

  1. Add the Filling:

    • Place 1 heaping teaspoon of the spinach filling at the bottom corner of one strip.

  2. Fold the Triangle:

    • Fold the bottom corner of the phyllo strip over the filling to form a triangle. Continue folding the triangle upward, like folding a flag, until the strip is fully wrapped.

  3. Seal and Repeat:

    • Brush the finished triangle with melted butter and place it on the prepared baking sheet.
    • Repeat with the remaining phyllo strips and filling.
Bake
4

 

  1. Bake the Triangles:

    • Arrange the triangles on the baking sheet, ensuring they are not touching.
    • Bake for 18-22 minutes, or until golden brown and crispy.

  2. Cool Slightly:

    • Let the triangles cool for 5 minutes before serving.
Serving Suggestions
5

 

  • Serve warm with tzatziki sauce or plain Greek yogurt for dipping.
  • Garnish with fresh parsley and a squeeze of lemon juice for added brightness.
Pro Tips
6

 

  • Make Ahead: Assemble the triangles and freeze them (unbaked) on a tray. Once frozen, transfer them to a freezer bag. Bake directly from frozen, adding 5-7 minutes to the cooking time.
  • Phyllo Care: Work quickly and keep unused phyllo dough covered with a damp towel to prevent it from drying out.
  • Cheese Variations: Substitute feta with a blend of cream cheese and Parmesan for a creamier filling.

Nutrition Facts

0 servings

Serving size