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–+ servings
Spinach and feta triangles on a platter.

Easy Spanakopita Triangles

4.50 from 4 votes
Created by Mariam Ezzeddine
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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer
Cuisine Greek
Servings 27 Pieces
Pieces

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

Calories: 94kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 187mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1672IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg
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