Spanakopita Triangles Recipe

Introduction

Spanakopita triangles are a delicious Greek pastry filled with spinach, feta, and aromatic herbs, wrapped in crisp phyllo dough. They make a perfect appetizer or snack that’s both savory and satisfying. Ready in under an hour, these flavorful triangles are great for entertaining or a casual bite.

Ingredients

• 2 teaspoons olive oil
• 1/2 medium yellow onion, diced
• 5 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1 3/4 teaspoons dried dill
• 1 pound frozen spinach, thawed and drained
• 1/3 cup parsley, finely chopped
• 3 tablespoons green onions, finely chopped
• 1/2 teaspoon freshly ground black pepper
• 5 ounces feta cheese, crumbled
• 20 sheets phyllo pastry, thawed
• Melted unsalted butter, for brushing

Instructions

1. Step 1: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in garlic, oregano, and dill, cooking another 5 minutes until fragrant. Remove from heat and let cool.
2. Step 2: Add drained spinach, parsley, green onions, black pepper, and crumbled feta cheese to the cooled onion mixture. Stir to combine thoroughly.
3. Step 3: Preheat oven to 375°F (190°C). Lay phyllo sheets flat and cut into 3-inch wide strips, keeping unused sheets covered with a damp towel to prevent drying.
4. Step 4: Place a spoonful of the spinach filling at one end of a phyllo strip. Fold the strip over in a triangular “flag” pattern, folding repeatedly until the entire strip is used.
5. Step 5: Place the folded triangles on a baking sheet lined with parchment paper. Lightly brush each triangle with melted butter.
6. Step 6: Bake in the preheated oven for about 22 minutes, or until the triangles are golden brown and crisp. Remove from oven and let cool slightly before serving.

Tips & Variations

• Keep phyllo pastry covered with a damp towel while working to prevent it from drying out and tearing.
• For a richer flavor, mix a little ricotta with the feta in the filling.
• Fresh dill can be used instead of dried—about 1 tablespoon chopped.
• Use olive oil instead of butter for brushing if you prefer a dairy-free version.
• Try adding chopped artichoke hearts or sautéed mushrooms for a twist on the classic filling.

Storage

Store leftover spanakopita triangles in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven for 10 minutes or until warmed through and crisp. They can also be frozen before baking; freeze on a tray until solid, then transfer to a freezer bag and bake from frozen, adding extra baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be used. Sauté it gently until wilted and then squeeze out excess moisture before adding it to the filling to prevent sogginess.

How do I prevent the phyllo dough from drying out?

Always keep unused phyllo sheets covered with a damp kitchen towel while working and work quickly to minimize exposure to air. This helps maintain the dough’s moisture and flexibility.

Spanakopita Triangles Recipe

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★★★★★

4.8 from 115 reviews

• Author: lilan
• Total Time: 42 minutes
• Yield: 20 triangles 1x

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Description

These Spanakopita Triangles are a delightful Greek-inspired appetizer featuring a flavorful spinach and feta filling wrapped in crispy phyllo pastry. Perfectly seasoned with herbs and garlic, these golden triangles offer a savory, flaky bite ideal for parties or a tasty snack.

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Ingredients

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Filling

• 2 teaspoons olive oil
• 1/2 medium yellow onion, diced
• 5 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1 3/4 teaspoons dried dill
• 1 pound frozen spinach, thawed and drained
• 1/3 cup parsley, finely chopped
• 3 tablespoons green onions, finely chopped
• 1/2 teaspoon freshly ground black pepper
• 5 ounces feta cheese, crumbled

Pastry

• 20 sheets phyllo pastry, thawed
• Melted unsalted butter, for brushing

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Instructions

1. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, dried oregano, and dried dill, cooking for an additional 5 minutes until fragrant. Remove from heat and let cool.
2. Mix filling: Once the onion mixture has cooled, add the drained spinach, chopped parsley, green onions, freshly ground black pepper, and crumbled feta cheese. Stir thoroughly to combine all filling ingredients evenly.
3. Prepare phyllo: Preheat your oven to 375°F (190°C). Lay out the phyllo sheets on a clean surface, cutting each sheet into strips approximately 3 inches wide. Keep the strips covered with a damp towel to prevent them from drying out.
4. Fold triangles: Place a generous dollop of the spinach and feta filling at one end of a phyllo strip. Fold the strip over the filling diagonally to form a triangle, then continue folding in a flag-like manner along the length of the strip until completely folded. Arrange the folded triangles on a parchment-lined baking sheet and cover them with a damp towel.
5. Bake: Gently brush each triangle with melted unsalted butter to ensure a crispy, golden crust. Bake in the preheated oven for 22 minutes, or until the triangles turn golden brown and crisp. Remove from oven and let cool slightly before serving.

Notes

• Make sure to thoroughly drain the spinach to prevent the filling from becoming soggy.
• Keep the phyllo covered with a damp towel at all times to avoid drying out.
• These triangles can be prepared ahead of time and baked just before serving for convenience.
• Use unsalted butter to better control the saltiness of the final dish.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Greek

Keywords: Spanakopita, spinach pie, Greek appetizer, feta pastries, phyllo triangles, party snacks