Spanakopita Triangles

Crispy, golden, and packed with a savory blend of spinach, herbs, and cheese, Spanakopita Triangles are a timeless Mediterranean appetizer that bring irresistible flavor and elegant presentation to any table. These flaky pastries are made from delicate layers of phyllo dough, encasing a luscious filling made with spinach, creamy feta, aromatic herbs, and sometimes a touch of onion or garlic. Traditionally served in Greek cuisine, spanakopita is beloved worldwide for its satisfying texture, rich taste, and versatility as a snack, appetizer, or side dish. Whether you’re preparing a festive spread for a party, looking for a flavorful addition to your Iftar menu, or planning a make-ahead lunchbox treat, these triangle-shaped pastries offer a delicious solution. Simple to assemble, bake beautifully, and freeze well, Spanakopita Triangles are as convenient as they are delectable—making them a go-to recipe that’s sure to impress guests and satisfy cravings.

Why You’ll Love This Recipe

Light, Crispy, and Flavor-Packed

• The contrast of flaky phyllo pastry and rich, herbaceous filling creates a deeply satisfying bite.

Elegant Yet Easy

• Despite their impressive appearance, these triangles are surprisingly easy to assemble and bake.

Great for Parties or Meal Prep

• Serve them hot or cold—ideal for entertaining, lunchboxes, or snack trays.

Wholesome and Nourishing

• Loaded with iron-rich spinach, protein-packed cheese, and fresh herbs for a nutritious bite.

Freezer-Friendly

• Make in bulk, freeze before baking, and pop them in the oven as needed for a fresh-from-the-oven treat anytime.

Customizable Fillings

• Try different herbs, cheeses, or even add mushrooms, leeks, or lentils for creative variations.

Preparation Time and Servings

• Prep time: 30 minutes
• Cook time: 25–30 minutes
• Total time: 1 hour
• Yield: 24 triangles
• Serving Size: 2 triangles

Nutritional Information (per serving)

• Calories: 210 kcal
• Carbohydrates: 17g
• Protein: 6g
• Fat: 13g
• Fiber: 2g
• Sugar: 1g

Ingredients

For the Filling

• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 lb (450g) fresh spinach (or 10 oz frozen, thawed and drained well)
• ½ cup crumbled feta cheese
• ½ cup ricotta cheese (or cottage cheese for a lighter version)
• 2 tablespoons chopped fresh dill (or 1 tsp dried dill)
• ¼ cup chopped fresh parsley
• Salt and pepper to taste
• Optional: ¼ teaspoon ground nutmeg

For the Phyllo Triangles

• 12 sheets phyllo pastry, thawed if frozen
• ½ cup olive oil or melted unsalted butter (for brushing)
• Optional: sesame seeds or nigella seeds for topping

Step-by-Step Instructions

1. Prepare the Spinach Filling

• Heat olive oil in a skillet over medium heat.
• Add diced onion and sauté for 3–4 minutes until translucent.
• Add minced garlic and cook for another 30 seconds.
• Add chopped fresh spinach in batches and cook until wilted, about 5–7 minutes. (If using frozen spinach, just stir it into the mixture.)
• Remove from heat and let cool.
• Once cooled, squeeze out any excess moisture using a clean kitchen towel.
• Transfer to a mixing bowl and stir in feta, ricotta, dill, parsley, and nutmeg. Season with salt and pepper to taste.

2. Prepare the Phyllo Sheets

• Preheat oven to 375°F (190°C).
• Line a baking sheet with parchment paper.
• Unroll phyllo dough and cover with a slightly damp kitchen towel to prevent drying.
• Take one phyllo sheet and brush lightly with olive oil or butter.
• Fold it lengthwise into thirds to form a long strip (approximately 3 inches wide).
• Brush the strip again with oil.

3. Assemble the Triangles

• Place 1 tablespoon of filling at the bottom end of the strip.
• Fold one corner of the strip over the filling to form a triangle.
• Continue folding the triangle up the strip, like folding a flag, enclosing the filling completely.
• Brush the final edge with oil to seal.
• Place the triangle seam-side down on the baking sheet.
• Repeat with remaining phyllo and filling.

4. Bake

• Brush the tops of triangles with more oil or butter.
• Sprinkle with sesame seeds or nigella seeds if desired.
• Bake for 25–30 minutes, or until golden brown and crisp.
• Let cool slightly before serving.

Ingredient Background

Phyllo Dough

A paper-thin pastry that becomes golden and crisp when baked. It’s essential in many Mediterranean and Middle Eastern recipes and can be found in most grocery freezer sections.

Spinach

A nutrient-dense leafy green rich in iron, vitamin K, and fiber. Fresh spinach gives a vibrant flavor, while frozen is convenient and works just as well.

Feta Cheese

A salty, crumbly cheese that balances the mild spinach with bold flavor. Use traditional or a lighter version depending on dietary preferences.

Ricotta or Cottage Cheese

Adds creaminess to the filling and mellows out the sharpness of feta, creating a balanced texture.

Dill and Parsley

These herbs bring brightness and freshness, enhancing the classic Greek flavor profile of spanakopita.

Technique Tips

Keep Phyllo Covered

Phyllo dries out quickly. Always keep the unused sheets covered with a damp towel while you work.

Don’t Overfill

Too much filling can cause the pastry to burst. A tablespoon per triangle is the perfect amount.

Use Light Hands

Be gentle when brushing oil and folding phyllo—it’s delicate and tears easily.

Double Up

If you prefer sturdier triangles, use two phyllo strips per triangle instead of one.

Bake Until Deep Golden

The deeper the golden color, the crispier the texture. Don’t underbake or the triangles may be soggy.

Alternative Presentation Ideas

Spanakopita Cigar Rolls

Instead of triangles, roll the filling into long, thin cigars and bake similarly for a modern presentation.

Mini Spanakopita Bites

Use mini muffin tins and phyllo squares to make bite-sized spanakopita cups—perfect for party platters.

Spanakopita Pie

Skip individual folding and layer filling between sheets of phyllo in a baking dish for a classic Greek-style pie.

Open-Faced Spanakopita

Top phyllo rectangles with filling and fold edges up to create open tartlets.

Spanakopita Quesadillas

Layer filling between two tortillas and grill for a quick, fusion-style twist.

Additional Tips for Success

• Use a sharp knife or kitchen scissors to trim phyllo sheets if needed.
• Let baked triangles rest for 5 minutes so the filling sets before serving.
• Serve warm or room temperature—they’re delicious both ways.
• Add a side of yogurt dip like tzatziki for extra flavor.
• Store leftover filling for omelets or stuffed pita sandwiches.

Recipe Variations

• Leek and Spinach Triangles: Replace onion with sautéed leeks for a sweeter, more delicate flavor.
• Mushroom Spanakopita: Add finely chopped sautéed mushrooms for an earthy twist.
• Spicy Spinach Triangles: Add chili flakes or diced green chilies to the filling.
• Lentil-Spinach Triangles: Mix in cooked lentils for a heartier, plant-protein-rich filling.
• Sweet Potato & Spinach Version: Add mashed sweet potato to the filling for a creamy, sweet-savory combo.

Freezing and Storage

• Freeze unbaked triangles on a tray, then transfer to a freezer-safe bag. Bake from frozen, adding 5 extra minutes to baking time.
• Store baked triangles in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for 10 minutes to re-crisp.
• Avoid microwaving, as it will make the phyllo soggy.
• Keep filling refrigerated if prepping in advance and assembling later.

Healthier Twist Ideas

• Use olive oil instead of butter for brushing phyllo.
• Reduce feta and increase herbs and greens for a lighter filling.
• Use whole wheat phyllo dough if available.
• Add chopped kale or chard for additional greens and nutrients.
• Use low-fat ricotta or cottage cheese to reduce calories.

Serving Suggestions for Events

• Appetizer Platters: Serve with hummus, olives, stuffed grape leaves, and pita bread.
• Iftar Snacks: A perfect savory addition to your Ramadan table.
• Brunch Buffets: Pair with fresh fruit, yogurt, and tea.
• Tea Party Treats: Mini spanakopita triangles alongside sweet pastries for a well-rounded offering.
• Holiday Gatherings: Serve with a Mediterranean salad or roasted vegetables for a complete side dish.

Special Equipment

• Pastry brush
• Baking sheet
• Parchment paper
• Clean kitchen towel (for covering phyllo)
• Mixing bowls
• Sharp knife or kitchen scissors

Frequently Asked Questions

1. Can I use frozen spinach?

Yes. Thaw it completely and squeeze out as much water as possible before adding to the filling.

2. Can I make these ahead of time?

Yes. Assemble and freeze unbaked triangles. Bake directly from frozen when needed.

3. What’s the best cheese substitute if I don’t want feta?

Try crumbled goat cheese or shredded mozzarella for a milder option.

4. Can I make them dairy-free?

Yes. Use plant-based feta alternatives and a dairy-free ricotta substitute or tofu.

5. How do I keep phyllo from tearing?

Handle gently and keep covered with a damp towel at all times.

6. Can I make these gluten-free?

Yes, if you can find gluten-free phyllo dough, though texture may vary.

7. What if I don’t have fresh herbs?

Dried herbs work too—use about ⅓ the amount compared to fresh.

8. Can I serve these cold?

Yes. While they’re best warm, they can be served at room temperature or cold as part of a mezze platter.

Conclusion

Spanakopita Triangles are a delightful blend of flaky texture, savory filling, and bright Mediterranean flavor. Easy to make, elegant to serve, and perfect for any occasion, these golden pastries never fail to impress. Whether you’re making them for a dinner party, holiday gathering, or meal prep, their crispy shell and rich spinach-cheese interior offer a timeless taste of Greece that will keep everyone coming back for more. Add them to your recipe rotation—you’ll be glad you did!

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