Spanakopita Triangles (Greek Spinach & Feta Pastries)
📜 Description
Spanakopita Triangles are crispy, golden phyllo pastries filled with a savory mixture of spinach, feta cheese, herbs, and onions. A staple in Greek cuisine, these flaky delights are perfect as appetizers, snacks, or even a light meal. Their rich, buttery layers and vibrant filling make them a crowd-pleasing treat at any gathering.
🧂 Ingredients
For the Filling:
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2 tablespoons olive oil
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1 small onion, finely chopped
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3 green onions, chopped
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2 cloves garlic, minced
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10 oz (280 g) frozen spinach, thawed and well-drained (or 1 lb fresh spinach, sautéed and drained)
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½ cup fresh dill, chopped (or 2 tsp dried dill)
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1 tablespoon fresh parsley, chopped
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1 teaspoon dried oregano
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Salt and black pepper to taste
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1 cup crumbled feta cheese
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½ cup ricotta or cottage cheese (optional for creaminess)
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1 large egg, lightly beaten
For Assembly:
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1 package phyllo pastry (about 16 oz / 450 g), thawed
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½ cup melted butter or olive oil (for brushing layers)
👩🍳 Instructions
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Prepare the Filling:
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In a large skillet, heat olive oil over medium heat.
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Add onions and garlic; sauté until softened (about 3 minutes).
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Add spinach and cook for 2–3 minutes until any moisture evaporates.
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Remove from heat and let cool slightly.
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Stir in dill, parsley, oregano, feta, ricotta (if using), and beaten egg. Mix until combined. Season with salt and pepper.
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Prepare the Phyllo:
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Preheat oven to 375°F (190°C).
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Line a baking sheet with parchment paper.
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Unroll phyllo sheets and cover them with a slightly damp towel to prevent drying out.
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Assemble the Triangles:
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Take one sheet of phyllo and brush lightly with melted butter or olive oil.
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Place another sheet on top and brush again.
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Cut the phyllo stack lengthwise into 3 long strips.
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Place 1 tablespoon of filling at the bottom of each strip.
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Fold one corner of the strip over the filling to form a triangle, then continue folding like a flag to the end.
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Brush the outside with butter.
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Bake:
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Place triangles on the baking sheet.
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Bake for 20–25 minutes, or until golden brown and crisp.
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Let cool slightly before serving.
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🍽️ Servings
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Makes 18–24 triangles (serves about 6–8 people as appetizers).
⚖️ Nutritional Information (per triangle)
(Approximate values — may vary based on ingredients)
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Calories: 150
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Protein: 5 g
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Fat: 10 g
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Carbohydrates: 10 g
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Fiber: 1 g
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Sodium: 210 mg
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Calcium: 80 mg
💡 Notes & Tips
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Drain spinach well: Too much moisture can make the phyllo soggy. Squeeze out as much liquid as possible.
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Work quickly with phyllo: It dries out fast — keep unused sheets covered with a damp cloth.
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Freeze for later: Unbaked triangles freeze beautifully! Lay them on a tray, freeze solid, then store in a freezer bag. Bake directly from frozen (add 5 extra minutes).
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Brush lightly: Too much butter can make the pastries heavy; just a light coat is enough for crispness.
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Make ahead: You can prepare the filling a day in advance and store it in the fridge.
🌿 Health Benefits
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Spinach: Rich in iron, calcium, and vitamins A, C, and K.
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Feta cheese: Provides calcium and protein while being lower in fat than many other cheeses.
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Olive oil: Heart-healthy fats and antioxidants.
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Herbs: Dill and parsley aid digestion and add freshness.
This recipe provides a nutrient-rich snack packed with greens and balanced flavors.
❓ Frequently Asked Questions
Q1: Can I use fresh spinach instead of frozen?
✅ Yes! Just sauté fresh spinach until wilted, then drain and chop before adding it to the filling.
Q2: Can Spanakopita Triangles be made vegan?
✅ Yes! Substitute feta and ricotta with vegan cheese or tofu, and use olive oil instead of butter.
Q3: How do I keep phyllo crispy?
✅ Bake until golden, and avoid covering hot pastries — steam will make them soft.
Q4: How long do they last?
✅ Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to crisp up.
Q5: Can I air fry them?
✅ Yes! Air fry at 375°F (190°C) for about 10–12 minutes until golden and crispy.