Mini Spanakopita Triangles

Mini Spanakopita Triangles
DifficultyBeginner

Delicate layers of phyllo dough envelop a rich, savory filling of spinach, feta, and fresh herbs, baked until crisp and golden brown.

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Yields6 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
For the Spinach Filling
 1 tbsp olive oil
 1 small onion, finely diced
 2 cloves garlic, minced
 10 oz frozen chopped spinach, thawed and squeezed dry
 ½ cup crumbled feta cheese
 ¼ cup ricotta or cream cheese (optional for creaminess)
 1 large egg, lightly beaten
 2 tbsp fresh dill, finely chopped (or parsley, mint, or a mix)
 ¼ tsp nutmeg (optional, but traditional)
 Salt and pepper, to taste
For Assembly
 1 package phyllo dough, thawed (about 18–20 sheets)
 ½ cup unsalted butter, melted (or olive oil or ghee)
 Optional: sesame seeds for topping
Make the Filling
1

  1. In a skillet, heat olive oil over medium heat.

  2. Sauté diced onion for 3–4 minutes until soft and translucent.

  3. Add garlic and cook 30 seconds more, until fragrant.

  4. Stir in spinach and cook for 1–2 minutes to evaporate excess moisture.

  5. Remove from heat and cool slightly.

  6. In a mixing bowl, combine spinach mixture with:

    • Feta

    • Ricotta (if using)

    • Egg

    • Fresh herbs

    • Nutmeg

    • Salt and pepper to taste

  7. Mix well until creamy and cohesive.

Prepare the Phyllo
2

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

  2. Unroll phyllo dough and cover with a damp towel to prevent drying out.

  3. Take one sheet of phyllo and brush lightly with melted butter.

  4. Place another sheet on top and brush again.

  5. Cut the layered sheets lengthwise into 3 equal strips.

Fill & Fold the Triangles
3

  1. Place 1 heaping teaspoon of filling near the bottom corner of one phyllo strip.

  2. Fold up corner over filling to form a triangle (like folding a flag).

  3. Continue folding up in a triangle shape until you reach the end.

  4. Brush the outside with butter and place seam-side down on the baking sheet.

  5. Repeat with remaining strips and filling.

Bake
4

  • Bake for 22–28 minutes, or until triangles are golden brown and crisp.

  • Serve warm or at room temperature.

Variations
5

  • Add chopped leeks, green onions, or sun-dried tomatoes to the filling.

  • Use vegan feta and olive oil for a dairy-free version.

  • Replace spinach with kale or chard (sautéed and chopped finely).

  • Add pine nuts or raisins for texture and sweet-savory contrast (a nod to Greek "spanakorizo").

Pairing Suggestions
6

  • Wine: Dry rosé, Assyrtiko (Greek white), or Sauvignon Blanc

  • Cocktail: Ouzo spritz, cucumber gin & tonic, or a lemony vodka fizz

  • Non-alcoholic: Mint lemonade, cucumber soda, or sparkling water with herbs

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Ingredients

For the Spinach Filling
 1 tbsp olive oil
 1 small onion, finely diced
 2 cloves garlic, minced
 10 oz frozen chopped spinach, thawed and squeezed dry
 ½ cup crumbled feta cheese
 ¼ cup ricotta or cream cheese (optional for creaminess)
 1 large egg, lightly beaten
 2 tbsp fresh dill, finely chopped (or parsley, mint, or a mix)
 ¼ tsp nutmeg (optional, but traditional)
 Salt and pepper, to taste
For Assembly
 1 package phyllo dough, thawed (about 18–20 sheets)
 ½ cup unsalted butter, melted (or olive oil or ghee)
 Optional: sesame seeds for topping
Mini Spanakopita Triangles
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