Crispy phyllo triangles with spinach and feta
Spanakopita Triangles
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Servings
8
24 triangles
Difficulty
Medium
Cost
Moderate
$$
Spanakopita Triangles
Crispy phyllo triangles with spinach and feta
★4.4(14)
Golden phyllo triangles stuffed with a savory filling of spinach, feta, and fresh dill. These classic Greek pastries are crispy outside, creamy inside, and impossibly addictive.
30m
Prep Time
25m
Cook Time
55m
Total Time
8
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Spanakopita in triangle form is the ultimate party appetizer—each golden parcel holds a perfect bite of garlicky spinach and tangy feta. They freeze beautifully for make-ahead entertaining.
Mediterranean cooking celebrates fresh ingredients, healthy fats, and bold flavors. This recipe embodies that philosophy with ingredients you can find at any grocery store.
Ingredients
- 10 oz frozen spinach, thawed and squeezed dry
- 6 oz feta cheese, crumbled
- 1 package phyllo dough, thawed
- 2 green onions, sliced, and 2 tbsp fresh dill
- 1 egg, beaten
- 1/2 cup butter, melted
Instructions
- 1
Mix squeezed spinach, feta, green onions, dill, egg, salt, and pepper.
- 2
Cut phyllo sheets lengthwise into 3-inch strips. Keep unused strips under a damp towel.
- 3
Brush one strip with melted butter. Place 1 tbsp filling at the bottom corner.
- 4
Fold into a triangle by bringing the corner up and across, then continuing to fold like a flag. Brush with butter.
- 5
Place on a lined baking sheet. Bake at 375°F for 20-25 minutes until golden and crispy.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Arrange on a platter for easy sharing at your next gathering
Substitutions
FetaRicotta salata or goat cheese
Different tang but similar creaminess
Phyllo doughPuff pastry
Easier to work with but puffier and richer
Tips & Storage
Pro Tips
Squeeze spinach in a clean towel until completely dry—excess moisture ruins the pastry.
Freeze unbaked triangles on a sheet pan, then bag them. Bake from frozen with 5 extra minutes.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate baked for 3 days or freeze unbaked for 2 months.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (55mg) · 8 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein6g
Carbohydrates12g
Fat14g
Fiber380mg
Sugar1g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use fresh spinach?
- Yes, wilt 1 lb fresh spinach and squeeze very dry. It has better flavor.
- How do I fold the triangle?
- Like folding a flag—corner to corner in a zigzag pattern along the strip.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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