I love this recipe because it captures the essence of classic Greek comfort food in bite-sized form. The spinach and herbs bring freshness, while the feta and cream cheese create a rich, tangy filling that’s perfectly complemented by the buttery crunch of phyllo pastry. These triangles look elegant but are surprisingly easy to make. Whether I’m entertaining guests or just craving something warm and flaky, these always impress.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
500 g (17 1/2 oz) frozen spinach, thawed and drained or fresh chopped 2 tablespoons olive oil, or as needed 8 spring onions (scallions), finely chopped 2 leeks, white part only, finely chopped 1 teaspoon salt, or more as needed 100 g (1/2 cup) fresh parsley, chopped 100 g (1/2 cup) fresh dill, chopped 2 large eggs 200 g (7 oz) feta cheese, crumbled 200 g (7 oz) cream cheese or ricotta (or additional feta) Zest of 1 lemon 25 sheets phyllo pastry, thawed if frozen 80 ml (1/3 cup) light olive oil, or as needed for brushing 2 tablespoons sesame seeds, optional
Directions
I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large skillet, I heat olive oil over medium heat and cook the spring onions and leeks until softened.
I add spinach, parsley, dill, and salt, cooking until the spinach is heated through and any excess liquid evaporates. Then, I remove it from the heat and let it cool slightly.
In a mixing bowl, I combine the cooled spinach mixture with eggs, feta, cream cheese, and lemon zest, stirring until well blended.
I lay one sheet of phyllo on a clean surface and brush it lightly with olive oil. Then, I layer 2–3 sheets together, brushing each one with oil.
I cut the layered phyllo into 3-inch wide strips and place a spoonful of filling at the end of each strip. I fold the strip over diagonally to form a triangle and continue folding until I reach the end.
I arrange the triangles on the prepared baking sheet, brush the tops with olive oil, and sprinkle with sesame seeds if I want extra crunch.
I bake them for 20–25 minutes, or until golden brown and crisp.
I serve them warm or at room temperature.
Servings and Timing
This recipe makes about 20–25 triangles and takes roughly 50 minutes total — 25 minutes for preparation and 25 minutes for baking.
Variations
Sometimes I replace the cream cheese with ricotta for a lighter, fluffier filling. I’ve also tried adding a bit of grated nutmeg or black pepper to the mixture for extra warmth. For a different texture, I use puff pastry instead of phyllo, though it makes a richer version. I like to experiment with different greens like kale or chard when I don’t have spinach on hand.
Storage/Reheating
I keep leftover Spanakopita Triangles in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 350°F (175°C) oven for about 10 minutes until they’re hot and crisp again. I avoid microwaving them because it softens the pastry. For longer storage, I freeze them unbaked and bake straight from frozen, adding about 5 extra minutes to the baking time.
FAQs
Can I use fresh spinach instead of frozen?
Yes, I use fresh spinach often. I just chop it finely and sauté it until the moisture evaporates before mixing it with the other ingredients.
How do I keep phyllo pastry from drying out?
I always cover unused sheets with a slightly damp kitchen towel to keep them from becoming brittle while I work.
Can I make these ahead of time?
Absolutely. I prepare and shape the triangles, then refrigerate or freeze them before baking. They bake beautifully straight from frozen.
What can I use instead of dill?
If I don’t have dill, I substitute fresh mint or a little oregano for a different but equally delicious flavor.
How can I make these triangles vegan?
I replace the cheeses with a vegan feta alternative and skip the eggs, using a tablespoon of cornstarch mixed with water to help bind the filling.
Can I bake these in an air fryer?
Yes, I air fry them at 350°F for about 10–12 minutes until they’re golden and crispy.
Why did my triangles turn soggy?
Usually, that happens if the spinach isn’t well-drained. I make sure to squeeze out all excess moisture before adding it to the filling.
Can I use butter instead of olive oil?
Yes, I sometimes use melted butter for brushing the phyllo, which gives the triangles a richer flavor and deeper golden color.
Can I freeze baked triangles?
Yes, I freeze them after baking and let them cool completely first. When ready to serve, I reheat them in the oven until warm and crisp.
What dipping sauces go well with Spanakopita Triangles?
I love serving them with tzatziki, yogurt-garlic sauce, or even a light lemony aioli for an extra burst of flavor.
Conclusion
I adore making Spanakopita Triangles because they’re both elegant and comforting. The combination of spinach, herbs, and cheese wrapped in flaky phyllo creates a perfect balance of textures and flavors. Whether I serve them at a gathering, pack them for a picnic, or enjoy them fresh from the oven, they always bring a touch of Greek sunshine to my table.
Spanakopita Triangles are golden, crispy phyllo pastries filled with a creamy mixture of spinach, herbs, and cheeses. This classic Greek-inspired appetizer combines flaky layers with a rich, savory filling that’s both elegant and satisfying.
Ingredients
500 g (17 1/2 oz) frozen spinach, thawed and drained or fresh chopped
2 tablespoons olive oil, or as needed
8 spring onions (scallions), finely chopped
2 leeks, white part only, finely chopped
1 teaspoon salt, or more as needed
100 g (1/2 cup) fresh parsley, chopped
100 g (1/2 cup) fresh dill, chopped
2 large eggs
200 g (7 oz) feta cheese, crumbled
200 g (7 oz) cream cheese or ricotta
Zest of 1 lemon
25 sheets phyllo pastry, thawed if frozen
80 ml (1/3 cup) light olive oil, or as needed for brushing
2 tablespoons sesame seeds, optional
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat olive oil in a large skillet over medium heat. Add spring onions and leeks; cook until softened.
Add spinach, parsley, dill, and salt. Cook until heated through and any excess liquid evaporates. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooled spinach mixture with eggs, feta, cream cheese, and lemon zest. Stir until well blended.
Lay one sheet of phyllo on a clean surface and brush lightly with olive oil. Layer 2–3 sheets together, brushing each with oil.
Cut the layered phyllo into 3-inch-wide strips. Place a spoonful of filling at one end of each strip, fold over diagonally to form a triangle, and continue folding until sealed.
Arrange triangles on the prepared baking sheet, brush tops with olive oil, and sprinkle with sesame seeds if desired.
Bake for 20–25 minutes, or until golden brown and crisp.
Serve warm or at room temperature.
Notes
Substitute cream cheese with ricotta for a lighter filling.
Keep unused phyllo sheets covered with a damp towel to prevent drying.
Ensure spinach is well-drained to avoid soggy pastries.
Triangles can be prepared ahead and baked from frozen.
Serve with tzatziki or yogurt-garlic sauce for dipping.
