Spanakopita Triangles

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Spanakopita Triangles

The Tasty, Bite-Sized Greek Appetizer

Description

Spanakopita Triangles are crispy, golden phyllo pastries filled with a savory mixture of spinach, feta cheese, and simple seasonings. Popular in Greek cuisine, these bite-sized appetizers are perfect for parties, snacks, or light meals. They are crunchy on the outside and soft, flavorful, and cheesy on the inside.

Ingredients

Filling

  • Spinach (about 300–400 g / 10–14 oz, fresh or frozen)
  • Feta cheese, crumbled (about 200 g / 7 oz)
  • Salt and pepper, to taste

Phyllo Mixture

  • 1 egg
  • 125 ml (1/2 cup) milk
  • 125 ml (about 1/2 cup) vegetable oil
  • 2 tbsp water
  • 1 tsp salt

Assembly & Topping

  • 3 rolls phyllo dough (thin pastry sheets)
  • 1 egg yolk, for brushing
  • Poppy seeds, for garnishing

Instructions

  1. Prepare the spinach
    • If using fresh spinach, wash and finely chop it.
    • If using frozen spinach, thaw completely and squeeze out excess water.
  2. Make the filling
    • In a bowl, mix spinach and crumbled feta cheese.
    • Season lightly with salt and pepper (feta is already salty).
  3. Prepare the phyllo mixture
    • In a separate bowl, whisk together the egg, milk, vegetable oil, water, and salt.
  4. Assemble the triangles
    • Preheat oven to 180°C (350°F).
    • Cut phyllo sheets lengthwise into long strips (about 7–8 cm / 3 inches wide).
    • Brush each strip lightly with the egg–milk mixture.
    • Place a spoonful of filling at one end of the strip.
    • Fold into triangles (like folding a flag) until fully wrapped.
  5. Finish and bake
    • Place triangles on a lined baking tray.
    • Brush tops with egg yolk and sprinkle with poppy seeds.
    • Bake for 25–30 minutes, or until golden and crispy.
  6. Cool slightly and serve
    • Let rest for 5 minutes before serving.

Notes

  • Always keep unused phyllo covered with a damp towel to prevent drying
  • Do not overfill the triangles, or they may tear
  • Adjust seasoning carefully due to salty feta

Tips for Best Results

  • Squeeze spinach very well to avoid soggy filling
  • Use high-quality feta for the best flavor
  • Brush lightly with liquid—too much makes phyllo heavy
  • Bake until deeply golden for maximum crunch

Servings

  • Makes 20–24 triangles
  • Serving size: 3–4 triangles per person

Nutritional Information (Approx. per serving – 3 triangles)

  • Calories: 220–260 kcal
  • Protein: 8 g
  • Fat: 16 g
  • Carbohydrates: 14 g
  • Fiber: 2 g

(Values may vary based on portion size and oil used)

Health Benefits

  • Spinach provides iron, fiber, and vitamins A & C
  • Feta cheese offers calcium and protein
  • Baked, not fried, making it a lighter appetizer option
  • Can be part of a balanced Mediterranean-style diet

Q & A

Q: Can I prepare Spanakopita triangles ahead of time?
Yes. Assemble and refrigerate up to 24 hours before baking.

Q: Can I freeze them?
Yes. Freeze unbaked triangles and bake directly from frozen, adding 5–7 minutes.

Q: Can I use other cheeses?
You can mix feta with ricotta or mozzarella, but feta is traditional.

Q: Can I make them egg-free?
Yes. Replace the egg in the phyllo mixture with extra milk or water.

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