Easy Spanakopita Triangles

Spinach and feta triangles on a platter.

4.50 from 4 votes

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.

Prep Time30

Cook Time30

Total Time1

Course: Appetizer

Cuisine: Greek

Servings: Pieces

Author: Mariam Ezzeddine

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.

Nutrition