Nothing quite beats the crispy, buttery layers of phyllo dough paired with a tangy, herby spinach and feta filling. This Easy Spanakopita Triangles Recipe is my go-to for when I want a snack or appetizer that feels special but really isn’t complicated to pull together. You’re going to love the flaky texture and fresh flavors—plus, they’re super fun to make!
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Why You'll Love This Recipe
I’m so excited to share this Easy Spanakopita Triangles Recipe because it’s the perfect blend of simple prep and impressive taste. Whether you're hosting friends or treating yourself, these triangles always steal the show. Plus, the hands-on folding is oddly satisfying and perfect for a relaxed cooking afternoon.
- Flaky perfection: The buttery layers of phyllo crisp up beautifully, creating a delightful crunch with every bite.
- Fresh, vibrant filling: Spinach, feta, and fragrant herbs come together for that classic Greek flavor you’ll adore.
- Impress with ease: Looks fancy but is straightforward enough for even newbie cooks to tackle confidently.
- Great for any occasion: These triangles make fantastic appetizers, snacks, or even a light meal.
Ingredients & Why They Work
Every ingredient here plays a role in balancing textures and flavors. The spinach brings earthiness and a slight bite, feta adds creaminess and saltiness, while fresh herbs brighten everything up. Using good-quality phyllo dough and real butter makes a huge difference in the final crunch and taste.
- Olive oil: Adds subtle richness and helps soften the spinach and onions without overpowering the delicate filling.
- Fresh spinach leaves: Fresh spinach holds better texture and flavor than frozen, but either can work if squeezed dry.
- Onion and green onions: Offer layers of sweetness and mild pungency that deepen the filling's flavor profile.
- Garlic: Just a touch to give a warm aromatic boost without taking over the mix.
- Fresh parsley and dill: These herbs give the filling a bright, herbaceous note that feels vibrant and clean.
- Feta cheese: Crumbled feta is essential for its tangy, salty character and creamy texture.
- Egg: Acts as a binder, helping the filling stay together inside those delicate phyllo layers.
- Phyllo dough sheets: The star of the show—the paper-thin dough crisps up like no other pastry when baked.
- Butter: Brushed between layers creates that irresistible flaky crust and golden color.
Make It Your Way
I like to play around with the herbs sometimes—fresh mint makes an unexpected but delicious twist, especially when paired with a squeeze of lemon on top after baking. You can also swap regular feta for a creamier variety if you prefer more richness. Feel free to add pine nuts into the filling for that added crunch I’m crazy about!
- Variation: When I made these once as a vegetarian appetizer for a family dinner, I added chopped sun-dried tomatoes for a sweet tang that cut through the richness beautifully.
- Gluten-Free: For gluten-free options, try phyllo made with alternative flours or even puff pastry to keep it crisp.
- Make it vegan: Use tofu mixed with lemon juice and nutritional yeast instead of feta to mimic the creaminess and flavor.
Step-by-Step: How I Make Easy Spanakopita Triangles Recipe
Step 1: Wilt and Prepare the Spinach
Start by heating 1 tablespoon of olive oil in a large pan over medium heat. Add half the fresh spinach and cook until wilted—this usually takes a couple of minutes. Then add the rest and cook until all the spinach is fully wilted and tender, about 3-4 minutes. Once done, drain the spinach really well by wringing it in a clean kitchen towel or pressing it in a sieve to remove excess water. This keeps your filling from becoming watery.
Step 2: Sauté Aromatics & Combine the Filling
Wipe out the pan and heat the remaining tablespoon of olive oil. Toss in the finely chopped onion and cook until soft and translucent, about 3-4 minutes. Add green onions, garlic, parsley, and dill, stirring just until fragrant (about 30 seconds). Remove from heat and transfer this mixture into a bowl with the chopped spinach, crumbled feta, and beaten egg. Season with salt and pepper, then mix everything gently but thoroughly.
Step 3: Get Your Phyllo Ready
Carefully unroll your phyllo dough on a clean flat surface, keeping it covered with plastic wrap or a damp towel to prevent drying out. Butter a phyllo sheet lightly, layer another on top, then butter that too. Using a sharp knife, cut the layered sheets into roughly 3-inch wide strips—this is your canvas for folding those perfect triangles.
Step 4: Fold Your Spanakopita Triangles
Spoon about 1 ½ teaspoons of the spinach and feta filling onto one end of a strip. Fold one corner of the strip over the filling diagonally to form a triangle. Then continue folding the strip over itself, like folding a flag, maintaining the triangle shape all the way to the end. A little brushed butter on top before baking makes a gorgeous golden finish.
Step 5: Bake to Golden Perfection
Place your triangles about 1 ½ inches apart on parchment-lined sheet pans. Bake one pan at a time at 375°F (190°C), for 18-20 minutes or until the phyllo is crisp and golden brown. Serve warm and enjoy that flaky, flavorful bite that makes all the effort totally worth it!
Top Tip
Over time, I've found that attention to moisture and layering technique are game changers when making this Easy Spanakopita Triangles Recipe. These tips help you achieve that perfect golden crunch without soggy spots.
- Drain the spinach well: Any leftover water can make your triangles soggy—squeeze or press out as much as you can.
- Keep phyllo covered: Phyllo dries out the second it’s exposed to air, so always cover unused sheets with a damp cloth.
- Butter each layer generously: This ensures crispy, flaky layers and helps the dough brown evenly.
- Don’t overfill your triangles: I like small pockets of filling so the phyllo folds easily and bakes evenly without bursting.
How to Serve Easy Spanakopita Triangles Recipe
Garnishes
I often sprinkle fresh chopped dill or a little more crumbled feta over these triangles just before serving. A light squeeze of lemon juice adds a bright contrast that livens up the deep savory flavors. Greek yogurt or tzatziki on the side makes a lovely cool dip if you want to get fancy.
Side Dishes
Pair these triangles with a crisp Greek salad loaded with tomatoes, cucumbers, olives, and red onions for a refreshing balance. Or try them alongside a bowl of hearty lentil soup for a comforting Mediterranean-inspired meal.
Creative Ways to Present
For parties, I like arranging the spanakopita triangles in circular patterns on platters with fresh herbs and lemon wedges. You can also thread a few on decorative cocktail picks for an elegant finger-food option that guests love grabbing.
Make Ahead and Storage
Storing Leftovers
Leftover triangles keep beautifully in an airtight container in the fridge for up to 3 days. I recommend warming them in the oven rather than the microwave to keep the phyllo crisp—microwaves can make them soggy and unappealing.
Freezing
I often freeze unbaked spanakopita triangles laid out on a baking sheet, covered tightly with plastic wrap. Once frozen solid, transfer them into a freezer bag. When I want to bake, I pop them straight into the oven from frozen and add a few extra minutes to the baking time. This makes busy weeknights or unexpected guests so much easier!
Reheating
The best way to reheat is in a preheated 350°F oven for about 10 minutes until heated through and crisp again. Avoid the microwave if you want to keep that flaky texture intact—trust me, it’s worth the extra time.
Frequently Asked Questions:
Yes! Frozen spinach works just fine, but make sure to thaw it completely and squeeze out as much moisture as possible to avoid soggy triangles.
Keep unused phyllo sheets covered with plastic wrap or a damp kitchen towel at all times. This prevents them from drying out and becoming brittle, which can tear easily.
Absolutely! You can assemble the triangles and store them in the fridge for a few hours before baking, or freeze them unbaked and bake directly from frozen later.
Reheat in a preheated oven at 350°F for about 10 minutes to restore crispness. Avoid microwaving if possible, as it tends to make the phyllo soggy.
Final Thoughts
Making this Easy Spanakopita Triangles Recipe has become a little ritual I cherish—the smell of the herbs sautéing, the buttery crunch of fresh phyllo coming out of the oven, and the joy on my family’s faces when they take that first bite. Give it a try—you'll find it's a perfect blend of cozy, fresh, and impressive that’s sure to become one of your favorites too. Trust me, once you make these, they’ll be on repeat!
Print
Easy Spanakopita Triangles Recipe
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 30 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
A traditional Greek spanakopita recipe featuring sautéed spinach, fresh herbs, feta cheese, and flaky phyllo dough folded into crispy triangles. Perfect as a savory appetizer or main course, this dish is baked to golden perfection and offers a delightful combination of flavors and textures.
Ingredients
Filling
- 2 tablespoons olive oil (divided use)
- 2 pounds fresh spinach leaves
- ½ cup onion (finely chopped)
- ½ cup green onions (thinly sliced)
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 8 ounces feta cheese (crumbled)
- 1 egg (lightly beaten)
- Salt and pepper to taste
Dough & Butter
- 1 pound phyllo dough sheets (thawed)
- ¾ cup butter (melted)
Instructions
- Preheat oven: Preheat the oven to 375 degrees F and line two sheet pans with parchment paper for easy cleanup and to prevent sticking.
- Cook spinach: Heat 1 tablespoon olive oil in a large pan over medium heat. Add half of the spinach and cook until wilted, then add the remaining spinach. Cook for 3-4 minutes until all the spinach is wilted. Remove from heat, cool, and wring out excess water. Coarsely chop the spinach.
- Sauté aromatics: Wipe out the pan. Heat remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Stir in green onions, garlic, parsley, and dill and cook for 30 seconds until fragrant.
- Combine filling: Transfer the onion mixture to a bowl. Add the chopped spinach, crumbled feta, and beaten egg. Season generously with salt and pepper. Stir thoroughly to combine all ingredients.
- Prepare phyllo dough: Unroll phyllo dough onto a flat surface, keeping unused sheets covered with plastic wrap or a damp towel to prevent drying out.
- Butter dough layers: Lay out one sheet of phyllo dough with the long edge facing you. Brush melted butter over the dough. Place a second sheet on top and brush with butter as well.
- Cut and fill dough strips: Cut the double-layered dough vertically into 3-inch wide strips. Place 1 ½ teaspoons of filling at one end of each strip.
- Fold triangles: Fold one corner of the dough over the filling to create a triangle shape. Continue folding the dough strip over itself in a flag-like manner until the entire strip is folded into a triangle. Brush melted butter over the top and place on the prepared sheet pan.
- Bake spanakopita: Arrange the triangles 1 ½ inches apart on the sheet pans. Bake one pan at a time for 20 minutes or until golden brown and crisp.
- Serve: Remove from oven and serve immediately for best texture and flavor.
Notes
- Ensure phyllo dough stays covered with plastic wrap or a damp towel to prevent it from drying out and becoming brittle.
- Wringing out excess water from the spinach is crucial to prevent soggy spanakopita.
- Use fresh herbs like parsley and dill for authentic flavor; dried herbs can be substituted but fresh is preferred.
- Butter can be substituted with olive oil for a lighter version, though butter yields flakier results.
- These spanakopita triangles can be made ahead and frozen before baking. Bake directly from frozen, adding a few extra minutes to the cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 72 kcal
- Sugar: 0.5 g
- Sodium: 127 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 24 mg
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