Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Make Traditional Spanakopita Triangles

Make Traditional Spanakopita Triangles

Traditional Greek spanakopita triangles are savory, flaky pastries filled with a vibrant spinach and feta mixture. Crispy phyllo dough envelops a creamy, herbed filling, offering an authentic Mediterranean snack or appetizer that’s quick to prepare and perfect for any occasion.

  • Total Time: 45 minutes
  • Yield: 24 triangles 1x

Ingredients

Scale

Filling

  • 1 lb fresh spinach, finely chopped (or thawed and squeezed frozen spinach)
  • 1 cup crumbled feta cheese
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 2 large eggs, beaten
  • Salt, to taste
  • Pepper, to taste

Phyllo & Assembly

  • 12 sheets phyllo dough (use gluten-free phyllo for gluten-free version)
  • Olive oil or melted butter, for brushing (about 1/2 cup)

Instructions

  1. Prepare the Filling: Finely chop fresh spinach or use thawed frozen spinach that has been thoroughly squeezed dry to remove excess water. In a pan, sauté diced onions and minced garlic in olive oil until soft and fragrant. Add the spinach and cook until wilted and most of the moisture has evaporated. Remove from heat and stir in crumbled feta, chopped dill, parsley, beaten eggs, salt, and pepper. Mix well and set aside to cool slightly.
  2. Prepare the Phyllo Dough: Lay out the phyllo sheets carefully on a clean surface, covering them with a damp towel to prevent drying. Brush each sheet lightly with olive oil or melted butter to ensure a golden, flaky texture after baking.
  3. Cut and Fill: Cut the phyllo sheets into strips about 3 inches wide. Place a spoonful of the spinach and feta filling at one end of each strip. Fold the dough over the filling to form a triangle, then continue folding the triangle along the strip until completely enclosed. Ensure the filling is sealed inside the dough.
  4. Bake to Perfection: Arrange the filled triangles on a baking sheet lined with parchment paper. Brush the tops with extra olive oil or melted butter. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the phyllo is golden brown and crisp.

Notes

  • Dry the spinach well to avoid soggy filling and limp phyllo.
  • Keep phyllo covered with a damp towel while assembling to prevent drying out.
  • Do not overfill the strips to avoid tearing the dough during folding.
  • Brush oil generously on phyllo layers for crispiness and a golden finish.
  • Allow triangles to cool slightly before serving to let the filling set and avoid hot cheese burns.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Greek
  • Diet: Gluten Free

Nutrition

  • Serving Size: 2 triangles
  • Calories: 180
  • Sugar: 1g
  • Sodium: 320mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 50mg

Keywords: spanakopita, greek appetizers, spinach and feta, phyllo pastries, greek snacks, vegetarian, gluten free option