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Greek Spanakopita Triangles

Crispy phyllo pastry triangles filled with a savory mixture of spinach, feta cheese, and herbs. These traditional Greek appetizers are perfect for entertaining and can be made ahead and frozen.

60 minMediumServes 2490 cal/serving

GreekAppetizerOvenVegetarianLow CarbLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1 lb fresh spinach, chopped
  • 1/4 cup extra virgin olive oil
  • 1 yellow onion, finely diced
  • 4 green onions, chopped
  • 2 cloves garlic cloves, minced
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 8 oz feta cheese, crumbled
  • 2 large eggs, beaten
  • 1/4 tsp ground nutmeg
  • 1 tsp lemon zest
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 phyllo dough sheets (1 lb packages), thawed
  • 1/2 cup unsalted butter, melted
  • 2 tsp sesame seeds (optional)

Instructions

  1. 1

    Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

  2. 2

    If using fresh 1 lb fresh spinach, blanch it in boiling water for 30 seconds, then drain and squeeze out as much water as possible. Chop finely and set aside.

  3. 3

    Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 1 finely diced yellow onion and cook until soft and translucent, about 5 minutes.

  4. 4

    Add 4 chopped green onions and 2 cloves minced garlic cloves, and cook for another minute until fragrant.

  5. 5

    Add the spinach to the skillet and stir to combine. Cook for 2-3 minutes to evaporate any remaining moisture. Remove from heat and let cool for 10 minutes.

  6. 6

    In a large bowl, combine the cooled spinach mixture with 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 8 oz crumbled feta cheese, 2 beaten large eggs, 1/4 tsp ground nutmeg, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Mix well and set aside.

  7. 7

    Unwrap the 1 thawed phyllo dough sheets (1 lb packages) and cover with a damp kitchen towel to prevent it from drying out.

  8. 8

    Take one sheet of phyllo and place it on a clean work surface. Brush lightly with 1/2 cup melted unsalted butter. Place another sheet on top and brush with butter again.

  9. 9

    Cut the phyllo sheets lengthwise into 3-4 equal strips, about 3 inches wide.

  10. 10

    Place a tablespoon of the spinach-feta filling at the bottom of each strip. Fold the bottom corner of the strip over the filling to form a triangle, then continue folding upward, maintaining the triangle shape until you reach the end of the strip.

  11. 11

    Place the triangles on the prepared baking sheet, brush the tops with butter, and sprinkle with 2 tsp sesame seeds (optional) if using.

  12. 12

    Bake for 18-20 minutes, or until golden brown and crispy.

  13. 13

    Allow to cool slightly before serving. Spanakopita triangles can be served warm or at room temperature.

Questions

Can I make Greek Spanakopita Triangles dairy-free?

Yes. The dairy in this entry is 8 oz feta cheese, crumbled, 1/2 cup unsalted butter, melted. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Greek Spanakopita Triangles gluten-free?

Not cleanly. 1 phyllo dough sheets (1 lb packages), thawed has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free appetizer collection instead.

Can I make Greek Spanakopita Triangles ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Greek Spanakopita Triangles?

Yes. As written it serves 24. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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