Spanakopita Triangles

Written by on in Appetizers

Spanakopita is a classic Greek pie of spinach and feta wrapped in paper-thin, buttery phyllo. Folded into little triangles, it becomes a crisp, golden bite-sized appetizer that’s always the first thing to disappear at any party.

Prep: 40 min
Cook: 20 min
Total: 1 hr
Yield: about 30 triangles

Ingredients

  • 1 lb (450 g) fresh spinach, chopped (or 10 oz / 280 g frozen spinach, thawed and squeezed dry)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 green onions, sliced
  • 2 cloves garlic, minced
  • 8 oz (225 g) feta cheese, crumbled
  • 1/2 cup (115 g) ricotta
  • 2 large eggs, beaten
  • 1/4 cup chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon ground nutmeg
  • Black pepper, to taste
  • 1 lb (450 g) phyllo dough, thawed
  • 1/2 cup (115 g) unsalted butter, melted (or olive oil)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Cook the onion for 5 minutes until soft, then add the green onions and garlic and cook 1 minute more.
  2. Add the spinach in batches and cook until wilted and the liquid has evaporated. Let cool, then squeeze out any remaining water.
  3. In a bowl, mix the spinach with the feta, ricotta, eggs, dill, parsley, nutmeg and pepper.
  4. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment.
  5. Lay one sheet of phyllo on your work surface and brush it lightly with butter. Top with a second sheet and brush again. Keep the remaining phyllo covered with a damp towel.
  6. Cut the stacked phyllo lengthwise into 3 long strips.
  7. Place a heaping tablespoon of filling at the bottom of each strip. Fold one corner over the filling to make a triangle, then keep folding up the strip like a flag. Brush the top with butter.
  8. Repeat with the remaining phyllo and filling, placing the triangles on the baking sheets.
  9. Bake for 18–22 minutes, until crisp and deep golden. Cool for 5 minutes before serving.

Tips for the Best Spanakopita

  • Dry spinach is key. Any extra water will make the phyllo soggy.
  • Work quickly with phyllo and keep it covered so it doesn’t dry out and crack.
  • Make ahead: freeze unbaked triangles on a tray, then bag them. Bake from frozen, adding 5–8 minutes.
  • Serve with tzatziki or a simple Greek salad.
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