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Spanakopita Triangles are crispy, golden phyllo pockets stuffed with a savory spinach and feta filling, the iconic Greek appetizer everyone fights over at a party. I make a big tray whenever friends come over, and they vanish before the main course even hits the table, right alongside our Greek fries with gyro meat.
Flaky layers of buttery phyllo wrap a classic spinach, feta, and dill filling for the best make-ahead Greek appetizer.
Spanakopita Triangles Quick Look
- 🕒 Prep Time: 30 minutes
- 🌡️ Cook Time: 45 minutes
- ⏳ Total Time: 1 hour 15 minutes
- 🍽️ Serving: 21 triangles
- ⚡ Calories: 156kcal
- 🌶️ Flavor Profile: Savory, cheesy, and flaky
- ✋ Difficulty: Intermediate but fun, like our spinach puffs
Quick Answer
Saute onion and garlic, wilt in chopped spinach, and let it cool. Mix the spinach with feta, Parmesan, egg, and dill. Cut buttered phyllo into strips, place a spoonful of filling on the corner, and fold flag-style into triangles. Brush the spanakopita triangles with butter and bake at 375 degrees until golden and crisp.
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Why This Recipe Works
Click to see the technique science
- Wilting and cooling the spinach prevents soggy phyllo. Cooking out the moisture from the spinach keeps the filling from making the delicate phyllo layers soggy.
- Two cheeses balance the filling. Salty feta plus nutty Parmesan give the classic spanakopita flavor with the right amount of richness.
- Buttering every layer makes it shatter-crisp. Brushing the phyllo with melted butter is what gives the triangles their signature flaky, golden crunch.
- The flag-fold seals the filling in. Folding the strip corner-to-corner like a flag traps the filling neatly inside so nothing leaks out while baking.
- They are made for make-ahead. You can assemble and freeze the triangles raw, then bake straight from frozen for fresh, hot spanakopita any time.
Why You’ll Love This Recipe
- Crispy, buttery phyllo around a savory spinach and feta filling is irresistible.
- They are the perfect make-ahead party appetizer, freezer-friendly and crowd-pleasing.
- Folding the triangles is fun and easier than it looks.
Key Ingredients
These spanakopita triangles use classic Greek ingredients. Here is what you will need and why each one matters.
- Phyllo dough: The paper-thin pastry that bakes into shatter-crisp, golden layers; keep it covered so it does not dry out.
- Baby spinach: The base of the filling; cook and cool it well to keep the phyllo crisp.
- Feta cheese: The salty, tangy heart of the spanakopita filling.
- Parmesan and egg: Add richness and bind the filling together.
- Butter and fresh dill: Melted butter crisps the phyllo, and dill gives that fresh, classic Greek flavor.
See recipe card for exact quantities.
Variations and Substitutions
These spanakopita triangles are easy to adapt.
- Add herbs: Fresh parsley or mint brighten the filling alongside the dill.
- Make it a pie: Layer the phyllo and filling in a dish for traditional spanakopita squares.
- Swap the greens: Use a mix of spinach and chard or kale.
- Make them mini: Cut narrower strips for bite-sized party triangles.
- Freeze for later: Assemble and freeze raw, then bake from frozen. Serve with other Greek bites like our How to Make Spanakopita Triangles
- Preheat the oven to 375 degrees. Saute the onion in olive oil until soft, then add the garlic and cook until fragrant.
- Add the chopped spinach and cook until completely wilted, then let it cool.
- In a bowl, combine the cooled spinach with the feta, Parmesan, egg, dill, salt, and pepper.
- Keep the phyllo under a damp towel. Cut the sheets into three long strips and brush with melted butter.
- Place a heaping tablespoon of filling on the bottom corner of each strip.
- Fold the phyllo over the filling into a triangle, then keep folding flag-style to the end of the strip.
- Arrange the triangles on the lined trays and brush the tops with the remaining butter.
- Bake for 18 to 20 minutes until golden brown and crisp, then serve.
Recipe Tips & Tricks
- Keep phyllo covered with a damp towel while you work so it does not dry out and crack.
- Cook the spinach dry and let it cool so the filling does not make the phyllo soggy.
- Brush butter on every layer for the crispiest, flakiest triangles.
- Do not overfill or the triangles will burst while baking.
- Fold like a flag, corner to corner, to seal the filling neatly inside.
- Freeze them raw on a tray, then bake from frozen, adding a few extra minutes.
Serving Ideas and Suggestions
These spanakopita triangles are a showstopping appetizer on any party spread. Serve them warm with a squeeze of lemon next to other Greek favorites like our Greek fries with gyro meat. Set them out with a bowl of tzatziki or marinara for dipping, alongside crispy spinach puffs for a cheesy appetizer table. They are also a great light lunch with a Greek salad, or a make-ahead freezer stash for unexpected guests.
Spanakopita Triangles FAQs
Can I make spanakopita triangles ahead of time?Yes. Spanakopita triangles freeze beautifully. Assemble them raw, freeze on a tray, then bake straight from frozen, adding a few extra minutes.
How do I keep phyllo from drying out when making spanakopita triangles?Keep the stack of phyllo covered with a clean, damp kitchen towel while you work, and only uncover the sheet you are using.
Why are my spanakopita triangles soggy?Soggy triangles usually mean the spinach was too wet. Cook the spinach until fully wilted, then squeeze and cool it before mixing the filling.
Can I bake spanakopita triangles from frozen?Absolutely. Bake the spanakopita triangles straight from the freezer at 375 degrees, adding about 5 extra minutes until golden and crisp.
What dipping sauce goes with spanakopita triangles?Tzatziki is the classic pairing for spanakopita triangles, but a squeeze of lemon or a side of marinara are also delicious.
How do I store leftover spanakopita triangles?Store baked spanakopita triangles in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to re-crisp the phyllo.
Looking for more easy appetizers? Try our spinach puffs next.
Spanakopita Triangles
These easy Spanakopita Triangles are crispy, buttery phyllo pockets filled with a classic spinach, feta, and dill mixture, the perfect make-ahead Greek appetizer.Ingredients
- 1 tablespoon olive oil
- 1 cup finely chopped sweet onion
- 4 cloves garlic minced
- 10 ounces baby spinach chopped
- 6 ounces crumbled feta cheese
- 1/4 cup parmesan cheese
- 1 large egg well beaten
- 1 tablespoon chopped fresh dill
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 28 sheets phyllo dough
- 8 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 375°F. Line two sheet trays with parchment paper, and set aside.
- In a large skillet over medium heat, add the olive oil and the onion, and cook until softened, 10 minutes, stirring occasionally.1 tablespoon olive oil, 1 cup finely chopped sweet onion
- Add the garlic and cook for 30 seconds, until fragrant.4 cloves garlic
- Add the spinach and cook until completely wilted, you may have to add the spinach to the pan gradually until it cooks down. Continue to cook, occasionally stirring until the liquid is mostly cooked out, about 10-15 minutes total. Place on a plate until cooled to room temperature.10 ounces baby spinach
- In a large bowl, add the cooled spinach, feta, parmesan, egg, dill, salt, and pepper, stir to combine.6 ounces crumbled feta cheese, 1/4 cup parmesan cheese, 1 large egg, 1 tablespoon chopped fresh dill, 1 teaspoon kosher salt, 1 teaspoon black pepper
- Place the phyllo dough on a sheet tray and place a damp clean kitchen towel on top so they don’t dry out. On a clean work surface, place one sheet of the phyllo dough. Brush lightly with the melted butter. Add another sheet on top and brush with more butter. Repeat two more times, so there are 4 sheets total stacked, each brushed with butter.28 sheets phyllo dough
- Cut the phyllo into three long strips as even as possible.
- Place one heaping tablespoon of the filling onto the bottom right corner of each of the phyllo strips. Take the bottom right corner of the phyllo and turn the filling over so the straight bottom edge is now facing the left straight edge of the phyllo strip. It will look like a little triangle at the bottom of the strip.
- Now, fold up again but to the opposite side of the triangle. Continue to flip the triangle over and over until all of the strip is used up. Place the triangles onto one of the prepared sheet trays. Repeat with the remaining phyllo sheets and filling.
- Brush the triangles with the remaining butter and bake for 18-20 minutes until golden brown. Let cool slightly and serve.8 tablespoons unsalted butter
Notes
- Always keep the phyllo dough covered with a damp kitchen towel to prevent drying.
- When working with phyllo, be gentle! It’s a paper-thin dough and can tear easily.
- For an even golden brown finish, brush the triangles generously with melted butter.
- If using frozen spinach, ensure you drain the excess water to avoid a soggy bottom.
- Practice makes perfect! The more you fold, the better your triangles will look.
- Serve warm for the best taste and texture. Reheat in an oven or air fryer for that crispy touch.
Nutrition DisclaimerNutrition
Calories: 156kcal | Carbohydrates: 15g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 359mg | Potassium: 119mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 1456IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 1mgLove This Recipe?
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The butter is used in step 6 and beyond.
What about the butter folks!!!!! In Step 2 You say “add olive oil and onion” but you never mention the butter. I assume melting the butter if the first step. Sure, that’s obvious, but shouldn’t the recipe be accurate and complete??