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Make Traditional Spanakopita Triangles

Make Traditional Spanakopita Triangles

Traditional Greek spanakopita triangles featuring a flaky phyllo crust filled with a savory mixture of fresh spinach, tangy feta, onions, eggs, and herbs. Crispy on the outside and rich with flavor inside, this easy-to-make appetizer is perfect for any occasion, delivering an authentic Mediterranean taste with simple ingredients and straightforward steps.

  • Total Time: 50 minutes
  • Yield: 24 triangles 1x

Ingredients

Scale

Filling Ingredients

  • 1 lb fresh spinach, washed and chopped
  • 1 cup feta cheese, crumbled
  • 1 small onion or 3 scallions, finely chopped
  • 2 large eggs
  • 2 tbsp fresh dill or parsley, chopped
  • Salt and pepper, to taste
  • 2 tbsp olive oil

Assembly Ingredients

  • 12 sheets phyllo dough
  • 1/4 cup melted butter or olive oil (for brushing)

Instructions

  1. Prepare the Spinach Filling: Wash the spinach thoroughly and sauté it lightly with chopped onions, olive oil, salt, and pepper until softened and flavors are concentrated. Let the mixture cool slightly, then combine it with crumbled feta cheese, beaten eggs, and chopped fresh dill or parsley to create a cohesive, flavorful filling.
  2. Prepare the Phyllo Dough: Unroll the phyllo sheets carefully and keep them covered with a damp towel to prevent drying out. Brush each sheet lightly with melted butter or olive oil, layering two to three sheets together for extra crispness once baked.
  3. Assemble the Triangles: Cut the layered phyllo sheets into approximately 3-inch wide strips. Place a spoonful of the spinach filling at one end of each strip, then fold the phyllo over itself repeatedly in a triangular ‘flag fold’ until the entire strip is folded into neat triangles.
  4. Bake to Perfection: Arrange the assembled triangles on a baking sheet lined with parchment paper. Brush the tops generously with melted butter or olive oil. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until golden brown and crispy.

Notes

  • Use fresh spinach rather than frozen for the best flavor and texture.
  • Keep phyllo dough covered with a damp towel while working to prevent it from drying out and tearing.
  • Brush every phyllo layer with butter or olive oil to achieve perfect flakiness and crispiness.
  • Avoid overfilling to prevent the phyllo from tearing during folding.
  • Test-bake a single triangle to check seasoning and texture before making the full batch.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Nutrition

  • Serving Size: 2 triangles (about 100g)
  • Calories: 220 kcal
  • Sugar: 1 g
  • Sodium: 300 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 70 mg

Keywords: spanakopita, Greek appetizer, spinach pie, phyllo pastry, vegetarian snack, feta cheese, Mediterranean cuisine