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This popular Greek dish is usually made as a pie, but today, I’m bringing you a fun twist on this classic – Spanakopita Triangles! A delicious appetizer, snack, or side dish.

spanakopita triangles on a white plate

Spanakopita is a savory Greek dish, and let me tell you, it is delicious! The spinach and cheese filling surrounded by phyllo dough is an experience everyone should have at least once. So, I’m bringing you these Spanakopita Triangles to make it easy.

These crispy little packages filled with a creamy spinach and cheese mixture are so perfect. Serve them as an appetizer, snack, or even as a main dish with a big salad on the side.

I put these in front of Lily for the first time a while back. She was so excited! It turns out she just liked how they looked, haha! She kept refusing to eat them because they looked so nice.

I totally get it. These little triangles look lovely. And if you’re not a 3 year old (apparently), they just call out to be eaten! Jeremy and I enjoyed these at lunch. I probably had a bit too much. I couldn’t help it!

Making them is also really fun. All that garlic, cheese, and spinach creates a wonderful aroma in the house. Then it all gets wrapped up in a butter-coated phyllo dough – that crunch is what has me hooked. Amazing!

​The whole process makes me want to gobble them up before they’re even cooked. It’s a good thing it only takes about 20 minutes to bake them!

Just imagine that flaky phyllo dough crust with each bite, combined with a savory spinach filling inside. Is your mouth watering yet? Let’s dive into these Spanakopita Triangles!

Some of our other favorite cheesy recipes we have on our site include: Spinach Puffs Recipe with Puff Pastry and Cheese, Homemade Cheez-Its Recipe (Cheddar Cheese Crackers), and Smoked Salmon Cream Cheese Dip Recipe.

spanakopita triangles on a white plate

WHY THIS RECIPE WORKS:

  1. Easy to Serve: The triangle shape makes it super convenient for parties or family get-togethers. Just lay them out on a platter and let the crowd dive in!
  2. Flaky and Crispy: Using sheets of phyllo dough creates a perfectly crispy phyllo dough crust every time. The texture of this dough is simply amazing. You’re going to love it.
  3. Rich Filling: The combination of fresh spinach and cheeses brings a burst of flavor. I really love how it all melts and blends together!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Olive oil
  • Sweet onion
  • Garlic
  • Baby spinach
  • Feta cheese
  • Parmesan cheese
  • Large egg
  • Fresh dill
  • Kosher salt
  • Black pepper
  • Phyllo dough
  • Unsalted butter
ingredients needed to make spanakopita triangles

HOW TO MAKE SPANAKOPITA TRIANGLES:

  1. Preheat the oven to 375°F. Line two sheet trays with parchment paper, and set aside.
  2. In a large skillet over medium heat, add the onion, and cook until softened, 10 minutes, stirring occasionally.
  3. Add the garlic and cook for 30 seconds, until fragrant.
  4. 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.
  5. In a large bowl, add the cooled spinach, feta, parmesan, egg, dill, salt, and pepper, stir to combine.
how to make the filling for spanakopita triangles
  1. 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.
  2. Cut the phyllo into three long strips as even as possible.
  3. 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. 
  4. 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.
how to fold spanakopita triangles
  1. Brush the triangles with the remaining butter and bake for 18-20 minutes until golden brown. Let cool slightly and serve.
how to bake spanakopita triangles

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHAT ARE SPANAKOPITA TRIANGLES?

Spanakopita triangles are smaller, bite-sized versions of the traditional Greek spinach pie called spanakopita.

They’re made by wrapping a savory spinach and cheese mixture in flaky phyllo dough and folding them into triangle shapes.

WHAT TO SERVE THESE WITH?

These triangles are fantastic on their own, but pairing them with tzatziki sauce or a fresh Greek salad makes them even more yummy!

spanakopita triangles on a white plate with a bite taken out

ANY ADDITIONS?

You better believe it! Think Greek!

  • Add in some roasted red peppers for a sweet twist.
  • Mix in some sautéed mushrooms for an earthy flavor.
  • Throw in some chopped green onions or spring onion.
  • A sprinkle of sesame seeds on top before baking.
  • A drizzle of lemon juice for some tang.
  • Some crumbled cottage cheese for added creaminess.
  • Chopped sun-dried tomatoes for a burst of umami.
  • Pine nuts for a crunchy texture.
  • A hint of lemon zest for freshness.
  • A touch of grated nutmeg for depth.

ANY SUBSTITUTIONS?

Yeppers! If you’re looking to swap some things out, check out this list.

  • Use puff pastry instead of phyllo sheets for a different texture.
  • Replace feta cheese with cottage cheese or even mozzarella.
  • Swap fresh dill with dried dill weed or another herb you like.
  • Frozen spinach can be used in place of fresh spinach; just remove excess liquid.
  • If you don’t have unsalted butter, use olive oil or a mixture of both.
  • Shallots can be a good alternative to sweet onions for a milder taste.
a hand holding a spanakopita triangle in air with a bite taken out

HOW TO STORE:

Refrigerator: Store leftover spanakopita triangles in an airtight container. They’ll be good for up to 4 days.

Reheat in the oven or air fryer to keep them crispy.

Freezer: Place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer bag. They can be stored for up to 3 months.

DANA’S TIPS AND TRICKS:

  • 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.
stacked spanakopita triangles with a bite taken out

Spanakopita Triangles are truly a Mediterranean delight! This vegetarian dish celebrates simple ingredients brought together in a delicious concoction that’s hard to resist.

Whether you’re hosting a dinner party or simply craving a taste of Greece, these triangles are your answer. So, the next time you’re looking for a savory pie with layers of flaky phyllo dough and a rich filling, remember this recipe.

If you’ve tried this SPANAKOPITA TRIANGLES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

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5 from 1 vote

Best Spanakopita Recipe (Easy Spanakopita Triangles)

Author Dana at ThisSillyGirlsKitchen.com
Prep: 30 minutes
Cook: 45 minutes
This popular Greek dish is usually made as a pie, but today, I’m bringing you a fun twist on this classic – Spanakopita Triangles! A delicious appetizer, snack, or side dish.
Servings 21 servings

Ingredients
  

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

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: 1mg
Nutrition Disclaimer
Course Appetizer
Cuisine American

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5 from 1 vote (1 rating without comment)

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