Mini Spanakopita Triangles are a beloved Greek snack that beautifully marries crispy, flaky phyllo pastry with a savory filling of spinach, feta cheese, herbs, and onion. Think of them as elegant, hand-held flavor bombs — perfect for entertaining, meal prep, or enjoying with a cozy glass of white wine.
Yields 24 Servings Servings Quarter (6 Servings) Half (12 Servings) Default (24 Servings) Double (48 Servings) Triple (72 Servings) Prep Time 25 minsCook Time 30 minsTotal Time 55 minsSpinach Filling
1 tbsp olive oil
1 small yellow onion
2 cloves garlic
10 oz frozen chopped spinach
½ cup crumbled feta cheese
¼ cup ricotta cheese
1 large egg
2 tbsp fresh dill
1 tbsp fresh parsley or mint
Salt & pepper
Optional: Pinch of nutmeg
For the Phyllo Wrapping
1 package phyllo dough
½ cup unsalted butter
Optional: 1 tbsp sesame seeds
Prepare the Filling
1
In a skillet, heat 1 tbsp olive oil over medium heat.
Add chopped onion and sauté until translucent (4–5 min).
Add garlic and cook for another 30 seconds until fragrant.
Stir in spinach and cook until any residual moisture evaporates (especially if using fresh).
Transfer mixture to a bowl and let cool slightly (important so egg doesn’t scramble).
Add to bowl:
Mix well until combined. Set aside.
Set Up Your Phyllo Station
2
On a clean surface, unroll your thawed phyllo dough.
Cut sheets lengthwise into 3 strips (about 3–4 inches wide).
Stack them and cover with a lightly damp towel while assembling.
Assemble the Triangles
3
Take one strip of phyllo and brush lightly with melted butter .
Place 1 heaping teaspoon of filling near the bottom of the strip.
Fold up like a flag:
Place seam-side down on a parchment-lined baking sheet.
Repeat with remaining strips and filling.
Bake
4
Preheat oven to 375°F (190°C) .
Bake triangles for 25–30 minutes , or until:
Golden brown
Crisp and flaky
Let cool slightly before serving (the filling will be hot!).
Make-Ahead & Freezing Tips
5
To freeze unbaked : Assemble triangles, place on a tray, and freeze until solid. Then transfer to a freezer bag.
Bake from frozen : Add 5–7 minutes to the baking time — no need to thaw.
To reheat baked triangles : 350°F for 8–10 minutes to re-crisp.
Serving Suggestions
6
Serve warm or at room temp
With a side of tzatziki , Greek yogurt dip , or lemony hummus
As part of a mezze platter with:
Olives
Roasted red peppers
Cucumber salad
Pita chips
Chef’s Tips
7
Keep phyllo covered at all times — it dries out in minutes.
Don’t overfill – a little goes a long way; too much can tear the dough.
Use a light hand with butter – too much can cause sogginess.
Ingredients Spinach Filling
1 tbsp olive oil
1 small yellow onion
2 cloves garlic
10 oz frozen chopped spinach
½ cup crumbled feta cheese
¼ cup ricotta cheese
1 large egg
2 tbsp fresh dill
1 tbsp fresh parsley or mint
Salt & pepper
Optional: Pinch of nutmeg
For the Phyllo Wrapping
1 package phyllo dough
½ cup unsalted butter
Optional: 1 tbsp sesame seeds
Directions Prepare the Filling
1
In a skillet, heat 1 tbsp olive oil over medium heat.
Add chopped onion and sauté until translucent (4–5 min).
Add garlic and cook for another 30 seconds until fragrant.
Stir in spinach and cook until any residual moisture evaporates (especially if using fresh).
Transfer mixture to a bowl and let cool slightly (important so egg doesn’t scramble).
Add to bowl:
Mix well until combined. Set aside.
Set Up Your Phyllo Station
2
On a clean surface, unroll your thawed phyllo dough.
Cut sheets lengthwise into 3 strips (about 3–4 inches wide).
Stack them and cover with a lightly damp towel while assembling.
Assemble the Triangles
3
Take one strip of phyllo and brush lightly with melted butter .
Place 1 heaping teaspoon of filling near the bottom of the strip.
Fold up like a flag:
Place seam-side down on a parchment-lined baking sheet.
Repeat with remaining strips and filling.
Bake
4
Preheat oven to 375°F (190°C) .
Bake triangles for 25–30 minutes , or until:
Golden brown
Crisp and flaky
Let cool slightly before serving (the filling will be hot!).
Make-Ahead & Freezing Tips
5
To freeze unbaked : Assemble triangles, place on a tray, and freeze until solid. Then transfer to a freezer bag.
Bake from frozen : Add 5–7 minutes to the baking time — no need to thaw.
To reheat baked triangles : 350°F for 8–10 minutes to re-crisp.
Serving Suggestions
6
Serve warm or at room temp
With a side of tzatziki , Greek yogurt dip , or lemony hummus
As part of a mezze platter with:
Olives
Roasted red peppers
Cucumber salad
Pita chips
Chef’s Tips
7
Keep phyllo covered at all times — it dries out in minutes.
Don’t overfill – a little goes a long way; too much can tear the dough.
Use a light hand with butter – too much can cause sogginess.
Mini Spanakopita Triangles
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