This easy spanakopita recipe is a savory Greek spinach pie made with a cheesy spinach filling layered inside sheets of phyllo dough and baked until crispy and flaky. These handheld spinach and feta triangles are perfect for serving as a party appetizer. Pair the spanakopita with a few simple sides for a delicious vegetable-filled main dish.
Homemade spanakopita is easier than you think. Using store-bought phyllo dough and precooked spinach lets you make this popular Greek recipe in minutes. It will still have all the flavor of the classic Greek spinach pie.
If you love easy appetizers try my Parmesan Crusted Tuna Patties, Air Fryer Popcorn Shrimp or Homemade Popcorn Chicken.
Why You’ll Love This Greek Spinach Pie
- It’s easy. A few premade ingredients guarantee this is an easy spanakopita recipe you can make in minutes.
- It’s so flavorful. The salty feta cheese paired with spinach, onions, garlic and herbs will have your mouth watering.
- It’s perfect for entertaining. These handheld spinach and feta triangles are easy to prep in advance and guests will love them either as an appetizer or a main dish.
Spinach and Feta Triangles Ingredients
- Olive Oil: or use your favorite light, neutral-flavored oil.
- Aromatics: minced garlic and chopped red onion give this dish a deep flavor.
- Spinach: thaw and drain frozen chopped spinach.
- Herbs: a combination of fresh parsley, chopped green onion, and fresh dill bring lots of flavor to this dish.
- Cheese: crumbled feta is salty and creamy.
- Red Pepper: adds a bit of heat and rounds out the flavors. Omit if desired.
- Salt and Black Pepper
- Phyllo Pastry Sheets: thaw completely in the fridge for 12-14 hours.
- Unsalted Butter: melt the butter and allow it to cool slightly.
How To Make Easy Spanakopita Recipe
- Prepare the equipment. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set it aside.
- Cook the vegetables. Heat olive oil over medium heat in a large skillet. Add minced garlic and onion. Saute for a couple of 3-4 minutes. Add the spinach and cook for a couple of minutes. Add in the herbs; parsley, green onion, and dill.
- Add the cheese and seasoning. Add the feta, crushed red pepper, pepper, and salt. Remove the skillet from the heat and allow the stuffing to cool down.
- Cut phyllo into strips and fill. Meanwhile, roll out the phyllo pastry; place a phyllo pastry sheet and brush it with melted butter. Add another phyllo pastry sheet over and brush again with butter. Cut it into 3 strips lengthwise. Place about 1 tablespoon of prepared stuffing in the corner of the pastry sheet and start folding to the opposite edge and keep folding like it forms a triangle.
- Bake the spinach and feta triangles. Place the triangles on the prepared baking sheet and bake it for 20 minutes until the pastry turns golden and crispy.
- Serve. Serve the Spanakopita while it’s warm.
Tips To Make Authentic Spanakopita
- Thaw phyllo dough slowly by leaving it in the package and setting it in the fridge for 12-14 hours.
- Don’t skimp on the butter when brushing the layers of phyllo.
- Phyllo can tear easily. Work slowly and take your time.
- Carefully cut the phyllo sheets into 18-20 strips.
- Keep the phyllo covered with a wet towel until you are ready to work with it so it doesn’t dry out.
- Work with dry hands so the phyllo sheets don’t stick together.
- The filling can be prepared up to 3 days in advance.
- Don’t overfill the phyllo. You will only need about a tablespoon of filling for each triangle.
Frequently Asked Questions
Thawed and drained frozen spinach makes this spanakopita recipe super simple. If you plan to use fresh spinach, cook it in advance and allow it to cool before making the filling.
Assemble the spanakopita as instructed, cover tightly with plastic wrap and refrigerate until ready to bake. Bake according to the recipe instructions.
Store leftover spanakopita in an airtight container in the fridge for up to 3 days. To reheat, place on a baking sheet in a 350 degree F oven until warmed through. Microwaving will cause the phyllo dough to be chewy.
You can freeze cooked greek spinach pie for up to 3 months in a freezer bag. Place on a baking sheet and warm in a 350 degrees F oven until heated through. There is no need to thaw before placing it in the oven.
This easy spanakopita recipe makes a delicious appetizer for a party. You can also serve it as a part of a full Greek dinner. Try recipes like Greek Salmon, One Pan Baked Greek Chicken, Greek Orzo Salad or Greek Chickpea Salad.
More Spinach Recipes
- Creamy Cheese and Spinach Ravioli
- Creamy Spinach Stuffed Salmon
- Creamy Spinach Artichoke Chicken Skillet
- Creamy Spinach Mac and Cheese
- Spinach Chickpea Salad Recipe
- Strawberry Spinach Salad with Feta
I hope you enjoy all the recipes I share with you, including this delicious Authentic Spanakopita recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Easy Spanakopita Triangles
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon garlic minced
- ½ medium red onion chopped
- 12 oz frozen chopped spinach thawed and drained
- ¼ cup fresh parsley chopped
- 2 tablespoons green onion chopped
- 2 teaspoon fresh dill finely chopped
- 6 oz crumbled feta
- ½ teaspoon crushed red pepper
- ½ teaspoon black pepper
- ½ teaspoon salt
- 18 sheets phyllo dough thawed
- ½ cup unsalted butter melted
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set it aside.
- Heat olive oil over medium heat in a large skillet. Add minced garlic and onion. Saute for a couple of 3-4 minutes.
- Add the spinach and cook for a couple of minutes. Add in the herbs; parsley, green onion, and dill.
- Add the feta, crushed red pepper, pepper, and salt. Remove the skillet from the heat and allow the stuffing to cool down.
- Meanwhile, roll out the phyllo pastry; place a phyllo pastry sheet and brush it with melted butter. Add another phyllo pastry sheet over and brush again with butter. Cut it into 3 strips lengthwise.
- Place about 1 tablespoon of prepared stuffing in the corner of the pastry sheet and start folding to the opposite edge and keep folding like it forms a triangle.
- Place the triangles on the prepared baking sheet and bake it for 20 minutes until the pastry turns golden and crispy.
- Serve the Spanakopita while it’s warm.
Notes
- Thaw phyllo dough slowly by leaving it in the package and setting it in the fridge for 12-14 hours.
- Don’t skimp on the butter when brushing the layers of phyllo.
- Phyllo can tear easily. Work slowly and take your time.
- Carefully cut the phyllo sheets into 18-20 strips.
- Keep the phyllo covered with a wet towel until you are ready to work with it so it doesn’t dry out.
- Work with dry hands so the phyllo sheets don’t stick together.
- The filling can be prepared up to 3 days in advance.
- Don’t overfill the phyllo. You will only need about a tablespoon of filling for each triangle.
The filling was the best I’ve ever had!
Glad you enjoyed the recipe! Thanks for the review.