Spanakopita Triangles are a tasty snack, lunch or a Greek appetizer for your next meze feast. Crispy phyllo triangles stuffed with herbs, spinach and feta. A tasty finger food perfect for your holiday party to dip with Tzatziki Sauce.
What is Spanakopita?
Spanakopita is traditionally a Greek spinach and feta pie, usually prepared in a large pan and sliced into pieces (like a savory pie). Made with flaky phyllo pastry (filo), it's easier to make than most people think. Spanakopita Triangles are an easy variation to enjoy this Greek appetizer.
Spanakopita Triangle Ingredients
- Phyllo Pastry
- Fresh Spinach
- Feta Cheese
- Fresh Dill
- Green onions
- Nutmeg, Salt and Pepper
Phyllo Dough (Filo)
Phyllo pastry is sold in every supermarket in the freezer section. It's inexpensive and easy to use. You can make it from scratch, but it's not worth the effort. I always have Phyllo in my freezer to make easy savory filo parcels.
Fully defrost the Phyllo before using, otherwise it will tear, it's paper thin! Place it in the fridge the night before to allow to defrost. Don't take it out of the packaging while defrosting. If it tears, don't worry. You can patch it up by layering a second piece of phyllo to make a single thicker sheet.
When you are using the Phyllo pastry, it can dry out when exposed to air. Cover the pastry with a damp kitchen towel or damp paper towel, so it doesn't dry out.
How to Prepare Spinach for Spanakopita
There are different ways to prepare spinach for the Spanakopita filling. I prefer the steamed spinach method, but you can use frozen spinach or sauté spinach as well.
Steamed Spinach Method
- Using a saucepan and steamer, steam the spinach for 3 minutes
- Remove from heat and cool spinach in an ice bath
- Using your hands, squeeze the liquids from the spinach
Frozen Spinach Method
- Fully thaw the spinach, there is no need to cook this spinach
- Squeeze the liquids from the spinach until no more water is released
- Your spinach is ready to be used
Sautéed Spinach Method
- Sauté the onions with olive oil in a frying pan
- Toss through spinach and saute for about 2 minutes until it's wilted
- Allow to cool and remove the liquids from the mixture. If you skip this step, your spinach triangles will be soggy
How to Make Spanakopita Triangles
They're really easy to make. Just follow along for step by step instructions in the Meze Feast Video.
- Prepare the spinach and squeeze out any excess liquids
- Saute onions and chopped spinach. Allow to cool. Mix through eggs, feta, dill, green onions and spices.
- Brush melted butter on a single sheet of phyllo. Top with second piece of phyllo and brush with butter, so it makes a single thick buttered phyllo
- Slice into 4 or 5 equal strips or lanes - 5 lanes will make smaller mini spanakopitas
- Spoon a heaped tablespoon into the corner of the strip, folding over to make a triangle. Continue folding triangle until all the phyllo is used up. Repeat until all mixture is used up
- Brush phyllo triangles with leftover butter and bake for 15-18 minutes until golden
Spanakopita Filling Variations
- Add chopped parsley and garlic to the filing
- Combine Swiss Chard with Spinach
- For a tart and tangy twist, add sorrel
- Make vegan spanakopita for Lent by skipping the dairy and eggs, adding extra spinach, celery, leek and using Olive Oil - can add vegan cheese or Tofu for a non-traditional spanakopita
Can your Freeze Spanakopita Triangles
The triangles can be made ahead and frozen in an airtight container separating layers by parchment paper. This can be stored for up to two weeks. When baking from frozen, bake for 5-10 minutes longer than freshly made ones. If you bake them, then freeze them, the Phyllo dough will be soggy, not crispy.
What to Serve with Spinach and Feta Triangles
This is such an easy appetizer to make for your holiday gathering or summer gathering. I recommend making this as part of a Greek Meze feast, as part of your Greek dinner, or with your next antipasto or charcuterie platter.
- Greek Meze Feast
- Greek Tzatziki - perfect to dip and eat alongside
- Yogurt Garlic Sauce
- Instant Pot Greek Lamb
- Greek Salad
- Beet Dip
Greek Spanakopita Triangles will be a hit at your next party. Easy to make, delicious to eat, everyone will be asking for the recipe. Bon Appetit! Приятного аппетита!
- 6 sheets Phyllo pastry
- ¼ cup butter melted
- 10 oz (280g) fresh baby spinach leaves
- 1 teaspoon olive oil
- 1 small onion finely diced
- 7 oz (200g) crumbled greek feta
- 2 eggs beaten beaten
- 3 green onions sliced
- 2 tablespoons chopped fresh dill
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Using a saucepan and steamer, steam spinach leaves for 3 minutes. Cool the spinach in an ice water bath. Drain and squeeze out the moisture from the spinach.
- In a frying pan, add olive oil and saute the diced onions and spinach for 2 minutes until the onions are soft and translucent. Transfer to a bowl and allow to cool.
- Stir in crumbled feta, beaten eggs, green onions, fresh dill, salt, pepper and nutmeg. Set aside.
- Preheat oven to 375°F or 190°C.
- Place one sheet of phyllo pastry on work surface, keeping remainder covered with damp cloth or paper towel to prevent from edges drying out. Brush the entire phyllo with melted butter. Spread another sheet on top and brush with butter. Cut the phyllo into 4 or 5 lanes (strips), depending on how large or small you want your triangles.
- Spoon a heaping tablespoon of filling to the bottom end of the strip, folding over to form a triangle. Continue folding the triangle until the whole strip is complete. There you have you first spinach and feta parcel.
- Repeat the process of filling and folding with remaining ingredients.
- Line baking tray with parchment paper. Place triangles on tray and brush with remaining melted butter. Bake for 15 - 18 minutes or until golden.