Make authentic Spanakopita Triangles with flaky phyllo pastry, spinach, feta cheese, and fresh herbs. This easy step-by-step Greek appetizer recipe creates crispy, golden triangles perfect for parties, snacks, or light meals.
Spanakopita Triangles
Spanakopita Triangles are a classic Greek pastry filled with a savory mixture of spinach, feta cheese, herbs, and seasonings, all wrapped in delicate layers of buttery phyllo dough. These crispy, golden triangles are a popular appetizer, snack, or side dish that can be served warm or at room temperature. Their flaky texture and rich, flavorful filling make them a favorite for entertaining and everyday meals alike.
Why You’ll Love This Recipe
Crispy, flaky layers of phyllo pastry
Rich spinach and feta filling
Perfect make-ahead appetizer
Freezer-friendly
Ideal for parties, brunches, and gatherings
Recipe Details
Prep Time: 30 minutes
Cook Time: 20–25 minutes
Total Time: 55 minutes
Yield: 24 triangles
Difficulty: Easy to Intermediate
Ingredients
For the Filling
1 pound (450 g) fresh spinach, chopped
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
8 ounces (225 g) feta cheese, crumbled
¼ cup ricotta cheese (optional for a creamier filling)
2 large eggs, lightly beaten
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
¼ teaspoon black pepper
¼ teaspoon salt (optional, depending on the saltiness of the feta)
For the Pastry
1 package phyllo dough (16 ounces)
½ cup unsalted butter, melted
2 tablespoons olive oil
Equipment Needed
Large skillet
Mixing bowl
Pastry brush
Baking sheet
Parchment paper
Step-by-Step Directions
Step 1: Prepare the Spinach
Wash and thoroughly dry the spinach.
Finely chop the spinach and set aside.
If using frozen spinach, thaw completely and squeeze out all excess moisture.
Step 2: Cook the Aromatics
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the diced onion and cook for 4–5 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Step 3: Cook the Spinach
Add the chopped spinach to the skillet.
Cook for 3–5 minutes, stirring frequently, until wilted and excess moisture has evaporated.
Remove from heat and allow the mixture to cool completely.
Step 4: Make the Filling
In a large mixing bowl, combine:
Cooked spinach mixture
Crumbled feta cheese
Ricotta cheese (if using)
Eggs
Fresh dill
Fresh parsley
Black pepper
Salt (if needed)
Mix until all ingredients are evenly incorporated.
Step 5: Prepare the Phyllo Dough
Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper.
In a small bowl, combine the melted butter and olive oil.
Carefully unroll the phyllo dough and keep it covered with a slightly damp kitchen towel while working to prevent drying out.
Step 6: Cut the Phyllo Strips
Lay one sheet of phyllo on a clean work surface.
Brush lightly with the butter mixture.
Place a second sheet on top and brush again.
Cut the layered sheets lengthwise into three strips approximately 3 inches wide.
Step 7: Fill and Fold the Triangles
Place about 1 tablespoon of filling at the bottom corner of each strip.
Fold one corner over the filling to form a triangle.
Continue folding upward, maintaining the triangle shape, similar to folding a flag.
When you reach the end of the strip, seal the edge with a light brush of butter mixture.
Repeat with the remaining phyllo and filling.
Step 8: Arrange on Baking Sheet
Place the triangles seam-side down on the prepared baking sheet.
Leave a small space between each triangle.
Brush the tops lightly with the remaining butter mixture.
Step 9: Bake
Bake for 20–25 minutes or until:
Golden brown
Crisp and flaky
Fully heated through
Rotate the baking sheet halfway through baking for even browning.
Step 10: Cool and Serve
