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.

Course Appetizer

Cuisine Greek

Keyword Spanakopita Triangles

Prep Time 30

Cook Time 45

Servings servings

Calories 156kcal

Author Jason Decker

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