Authentic Greek Spanakopita Triangles: Crispy Spinach & Feta Phyllo Appetizer Recipe

Embark on a culinary journey to the heart of Greece with these irresistible Spanakopita Triangles. This classic Mediterranean appetizer features delicate, flaky phyllo (filo) pastry generously filled with a savory blend of fresh spinach, tangy feta cheese, aromatic garlic, fragrant herbs, and a hint of bright lemon zest. Perfectly portioned, these vegetarian delights are a staple in Greek and Mediterranean cuisines, making them an ideal choice for a light appetizer, a sophisticated side dish, or even a delightful main course. Your guests will undoubtedly adore these golden, crispy parcels of flavor!

My personal love affair with spanakopita deepened during a memorable trip to Greece, where I indulged in these flaky, savory triangles at every opportunity. The authentic flavors and textures were simply unforgettable, and I returned home determined to recreate that magic in my own kitchen. This recipe for Spanakopita Triangles captures the essence of what you’d experience in Greece – an explosion of flavor and a delightful crunch that’s truly addictive. If you’ve never had the pleasure of tasting homemade spanakopita, prepare to discover a new favorite!

These versatile spinach and feta phyllo triangles are perfect for any occasion. Serve them as an elegant appetizer at your next gathering, integrate them into a vibrant Mediterranean mezze platter, or enjoy them as a satisfying vegetarian main dish alongside a fresh salad. The combination of earthy spinach, salty feta, fragrant herbs, and the crispiness of the baked phyllo dough creates a harmonious balance that’s hard to resist. This particular spanakopita recipe uses a simple yet incredibly flavorful mixture of spinach and feta cheese, encased in delicate phyllo sheets folded into perfect triangles.

For those familiar with Middle Eastern cuisine, these might remind you of Spinach Fatayer, but with the distinct advantage of using light, flaky phyllo dough instead of a traditional bread dough. The unique texture of phyllo truly sets spanakopita apart.

To create a complete and delightful spread, I often serve these golden triangles alongside other Mediterranean favorites like creamy hummus, briny olives, savory stuffed grape leaves, and crunchy roasted chickpeas. This combination offers a variety of textures and flavors that complement each other beautifully.

Many home cooks might feel a bit intimidated by the thought of working with phyllo dough and making spanakopita from scratch, but I assure you, it’s much simpler than it appears! With a few key tips and a little patience, you’ll be creating bakery-quality spanakopita in no time.

Essential Ingredients for Your Spanakopita Triangles

Crafting delicious spanakopita begins with selecting high-quality ingredients. Each component plays a crucial role in achieving that perfect balance of flavor and texture:

• Spinach: This recipe utilizes frozen spinach for convenience, but the key is to ensure it’s thoroughly drained of excess water. Spinach holds a surprising amount of liquid, and failing to squeeze it out will result in a soggy filling and a less-than-crispy pastry. For best results, thaw the spinach completely, then press firmly using your hands or a clean kitchen towel until no more liquid comes out.
• Garlic: Finely minced fresh garlic is indispensable for adding a pungent, savory depth to the spinach filling. Its robust flavor is a hallmark of Mediterranean cuisine. If fresh garlic isn’t available, garlic powder can be substituted, but adjust the quantity carefully as its flavor is more concentrated.
• Lemon Zest: The vibrant zest of a fresh lemon is a game-changer, infusing the filling with a bright, sweet, and aromatic citrus note that beautifully cuts through the richness of the feta and butter. It adds a layer of complexity and freshness that elevates the entire dish.
• Spices: A carefully chosen trio of spices – dried oregano, dill, and parsley – provides the authentic Greek flavor profile. Oregano lends an earthy, peppery taste, dill offers a distinct herbaceous sweetness, and parsley adds a fresh, slightly peppery accent. Together, these herbs create a wonderfully aromatic and flavorful spinach mixture.
• Cheese: Feta cheese is the traditional and ideal choice for spanakopita, offering a wonderfully salty, briny, and slightly tangy flavor that perfectly complements the spinach. I highly recommend using freshly crumbled block feta cheese whenever possible, as it tends to have a superior texture and richer flavor compared to pre-crumbled varieties.
• Butter: Melted butter is essential for brushing between the layers of phyllo dough. Not only does it help the delicate sheets adhere to each other, but it also contributes significantly to the signature golden-brown color and incredibly flaky, crispy texture of the baked spanakopita.
• Phyllo: Also known as filo dough, this paper-thin pastry is the defining element of spanakopita. It bakes up incredibly light and crispy, providing a delicate contrast to the rich filling. Handling phyllo requires a gentle touch and some specific techniques to prevent it from drying out, which we’ll cover in the instructions.

How to Master Homemade Spanakopita Triangles

Making spanakopita is an enjoyable process that yields incredibly rewarding results. Follow these detailed steps to create perfectly crispy and flavorful triangles:

Step 1: Prepare the Spinach (Crucial for Crispiness): Begin by ensuring your spinach is completely defrosted. Place the thawed spinach in a colander and, using your hands, firmly squeeze out as much excess liquid as possible. This step is absolutely critical; failure to thoroughly drain the spinach will lead to a watery filling and a soggy pastry, ruining the desired crisp texture.

Step 2: Craft the Flavorful Spinach Filling: In a large skillet, heat the olive oil over medium heat. Add the well-drained spinach, minced garlic, dried oregano, dried dill, and fresh parsley. Sauté the mixture for about 1 minute, just until the flavors meld and the garlic becomes fragrant. Be careful not to overcook. Remove the skillet from the heat and allow the spinach mixture to cool down slightly. Once cooled, stir in the vibrant lemon zest. This allows the lemon’s fresh aroma to remain prominent. Set this delicious filling aside.

Step 3: Prepare Your Workstation and Phyllo Dough: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking. Carefully unroll the phyllo dough onto a large, clean cutting board or a spacious work surface. Using a sharp knife or pizza cutter, cut the entire stack of phyllo sheets into strips approximately 2.5 inches (6 cm) wide. It’s crucial to keep the unused phyllo covered with a lightly damp kitchen towel to prevent it from drying out and becoming brittle while you work on each triangle. Dry phyllo is prone to cracking and difficult to fold.

Step 4: Butter the Phyllo Layers: Take one strip of phyllo dough. Using a pastry brush, lightly brush the entire surface of the strip with melted butter. This butter layer is what creates the incredibly flaky texture we love. Then, carefully place a second phyllo strip directly on top of the first buttered strip. You will be using two layers of phyllo for each triangle to provide adequate strength and crispiness.

Step 5: Fill and Fold into Perfect Triangles: At one end of the double-layered phyllo strip, place about one tablespoon of the tangy spinach mixture, followed by approximately half a tablespoon of crumbled feta cheese, in the lower corner of the strip. Now, carefully begin folding the phyllo. Take the bottom corner with the filling and fold it diagonally upwards to form a triangle. Continue folding the triangle up, maintaining the triangular shape, much like folding a flag. Each fold should be neat and tight to secure the filling and ensure a crisp pastry.

Continue this folding pattern until you reach the end of the strip. Before making the very last fold to seal the triangle, lightly brush the exposed phyllo tip with a tiny bit of water. This helps to secure the seam and prevents it from unraveling during baking. Repeat this entire process for all remaining phyllo strips and spinach filling until you have a tray full of beautifully formed spanakopita triangles.

Step 6: Bake to Golden Perfection: Arrange the folded triangles in a single layer on the prepared baking sheet with parchment paper, ensuring they have a little space between them for even cooking. Bake for 25-30 minutes, or until the phyllo turns a beautiful golden brown and is wonderfully crispy. Keep a close eye on them during the last few minutes, as phyllo can brown quickly. Once baked, remove the spanakopita from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to set and become even crispier. Serve these delightful triangles immediately with your favorite Greek-inspired dips, such as creamy Greek yogurt, classic hummus, or a refreshing tzatziki sauce.

Tips for Perfect Spanakopita Triangles

Achieving perfectly crispy and flavorful spanakopita is all about attention to detail. Here are some expert tips to guide you:

• Thoroughly Drain Spinach: This cannot be stressed enough! Excess moisture is the enemy of crispy phyllo. Squeeze the spinach vigorously until no more water comes out. You can even place it in a cheesecloth or a fine-mesh sieve and press down with a spoon for extra drainage.
• Handle Phyllo with Care: Phyllo dough is very delicate and dries out quickly. Always keep the unused sheets covered with a lightly damp kitchen towel while you work. Work quickly but gently.
• Don’t Skimp on Butter: Brushing each phyllo layer (or every two layers, as in this recipe) with melted butter is what creates those desirable flaky layers. Ensure an even coating for best results.
• Don’t Overfill: While tempting to maximize filling, overfilling your triangles can make them difficult to fold and prone to bursting during baking. Stick to the recommended amount.
• Pre-cut Phyllo for Efficiency: Cutting all your phyllo strips at once and then covering them makes the assembly process smoother and faster.
• Seal Edges Properly: Lightly brushing the final fold with water helps create a secure seal, preventing the filling from escaping.
• Even Baking: Ensure your oven is fully preheated to the correct temperature. Arrange triangles on the baking sheet with enough space between them for air circulation, which promotes even browning and crispiness.

Ways to Modify Your Spanakopita: Delicious Variations

While the classic spanakopita recipe is perfect on its own, there are many delightful ways to customize it and add your own twist. Experiment with these ideas to find your favorite combination:

• Cheese Explorations: While feta is traditional, don’t hesitate to experiment with other cheeses. For a creamier texture, try adding ricotta cheese to the spinach mixture, or a blend of ricotta and feta. Mozzarella can provide a milder, melty component, while a touch of goat cheese will offer a distinct tanginess and rich flavor. Even grated hard cheeses like Parmesan or kefalotyri can be mixed in for an extra savory kick.
• Nutty Additions: Incorporating toasted nuts adds a wonderful crunch and depth of flavor. Toasted pine nuts are a classic pairing with spinach and feta; simply toast them lightly in a dry pan until fragrant before adding to the filling. You could also try finely chopped walnuts for an earthy note or sliced almonds for a delicate crunch.
• Spice Up Your Life: The spices used profoundly influence the flavor. Beyond oregano, dill, and parsley, consider adding a pinch of sumac for a tangy, lemony zing, or za’atar for its aromatic, earthy, and slightly tart profile. Smoked paprika can introduce a lovely smoky depth, while a dash of Italian seasoning offers a familiar and comforting herbaceous blend.
• Fresh Herb Boost: Fresh herbs always elevate a dish. Alongside fresh parsley, consider chopped chives for a delicate oniony flavor, thinly sliced spring onions or green onions for a mild oniony bite, fresh dill for its distinct aniselike aroma, fresh mint for a refreshing coolness, or thyme for an earthy, savory note.
• Add a Touch of Heat: If you enjoy a bit of spice, a pinch of red pepper flakes stirred into the filling mixture will provide a subtle warmth without overpowering the other flavors. A dash of cayenne pepper could also be used for a more pronounced kick.
• Unexpected Sweetness with Dried Fruit: For a unique sweet-and-savory contrast, incorporate a small amount of finely chopped dried fruit into the filling. Raisins or dried cranberries can add a touch of sweetness and chewiness that beautifully complements the spinach and feta.
• Vegetable Enhancements: Sauté finely diced onions or leeks until soft and translucent before adding them to the spinach mixture for an additional layer of savory flavor. A small amount of finely chopped bell peppers could also add color and a mild sweetness.
• Egg for Binding (if desired): While not strictly necessary for this recipe’s filling, some traditional spanakopita recipes include a beaten egg in the spinach mixture to act as a binder, making the filling slightly richer and more cohesive. If you choose to add an egg, ensure your spinach mixture is cool before mixing it in to prevent the egg from scrambling.

Spanakopita Triangles: Frequently Asked Questions (FAQ)

Storage Tips for Spanakopita Triangles

Proper storage ensures your spanakopita stays delicious for longer. Here’s how to store and reheat them:

• Storing Leftovers: Any leftover baked spanakopita triangles can be stored in an airtight container in the refrigerator for up to 5 days. To regain their crispness when reheating, avoid the microwave. I recommend using an air fryer for a few minutes until hot and crispy, or slowly baking them in a conventional oven at 300°F (150°C) until warmed through and flaky again.
• How to Freeze (Uncooked): Spanakopita triangles are perfect for making in advance and freezing uncooked. This is a fantastic time-saver for future gatherings! To freeze uncooked triangles, place them in a single layer on a baking sheet lined with parchment paper. Transfer the baking sheet to the freezer and allow the triangles to freeze solid for at least 1-2 hours. Once firm, transfer the frozen triangles to a large freezer-safe ziplock bag or an airtight container. They can be stored for up to 1 month. When ready to bake, you can bake them directly from frozen (adding about 5-10 minutes to the baking time), or thaw them in the refrigerator first.
• How to Freeze (Cooked): You can also freeze already baked phyllo triangles, though they may lose some of their initial crispiness and might absorb a bit of moisture upon thawing. To minimize this, allow the baked triangles to cool completely. Wrap each individual triangle tightly in plastic wrap, then place them all in a large freezer-safe ziplock bag or airtight container. Store for up to 1 month.
• Reheating: For cooked and refrigerated triangles, reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes, or in an air fryer at 325°F (160°C) for 5-8 minutes, until they are warm throughout and the phyllo is crispy. For frozen triangles (whether cooked or uncooked), it’s best to allow them to defrost in the refrigerator overnight before reheating or baking according to the above instructions. Baking directly from frozen is an option for uncooked ones, but it’s often better for previously baked ones to thaw first to avoid sogginess.

What to Pair with Spanakopita Triangles

These versatile spanakopita triangles can be served in a multitude of ways, from light bites to a fulfilling meal. Here are some fantastic pairing suggestions:

• Refreshing Salads: A crisp, vibrant salad is the perfect counterpoint to the rich, savory spanakopita. Consider serving alongside my Summer Orzo Pasta Salad, which brings a delightful textural contrast. The zesty flavors of a Mediterranean Eggplant Salad or a hearty Mediterranean Bean Salad also complement the Greek flavors beautifully. For a simple yet elegant option, a Lemon Arugula Salad with Pine Nuts offers a peppery kick and bright dressing.
• Complementary Appetizers: When building a mezze platter or an appetizer spread, these spanakopita triangles shine alongside other dips and small bites. Creamy Lebanese Hummus or tangy Lemon Marinated Olives are natural choices. For a more elaborate spread, add Mediterranean Antipasto Skewers or the unique flavor of Warm Pear Brie Arugula Naan.
• Hearty Main Dishes: Spanakopita triangles can also serve as an excellent side to a variety of main courses. They pair wonderfully with lighter seafood dishes such as Air Fryer Cod or Black Sea Bass, where their crisp texture provides a delightful contrast. For a comforting vegetarian meal, serve them with a bowl of warm Moroccan Red Lentil Soup. They also make a great addition to protein-rich dishes like Mediterranean Baked Turkey Meatballs.

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Spanakopita Triangles

By
Julia Jolliff

Prep:
20 minutes mins

Cook:
20 minutes mins

Total:
40 minutes mins

Servings:
15

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Spanakopita Triangles is the perfect light vegetarian appetizer. Phyllo {filo} pastry is filled with spinach, feta cheese, garlic, herbs and lemon create a flavorful filling.

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 10 ounces of frozen spinach, defrosted and thoroughly drained
• ▢ 4 garlic cloves, finely minced
• ▢ 1 teaspoon lemon zest
• ▢ 1 teaspoon dried oregano
• ▢ 1/2 teaspoon dried dill
• ▢ 2 tablespoons fresh parsley, chopped
• ▢ 6 ounces feta cheese, preferably block feta, crumbled
• ▢ 4 tablespoons butter, melted
• ▢ 15 phyllo sheets, standard size, defrosted

Instructions

• First, ensure your frozen spinach is fully defrosted. Then, using your hands, firmly squeeze out as much excess liquid as possible from the spinach. This is crucial to prevent soggy spanakopita.
• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the well-drained spinach, minced garlic, dried oregano, dried dill, and chopped parsley. Sauté for about 1 minute, stirring occasionally, until the flavors are fragrant. Remove the skillet from the heat and allow the mixture to cool down completely. Once cooled, stir in the lemon zest. Set this flavorful filling aside.
• Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
• Carefully unroll the phyllo dough onto a large cutting board or clean work surface. Using a sharp knife or pizza cutter, cut the entire stack of phyllo sheets into strips approximately 2.5 inches (6 cm) wide. Immediately cover the unused phyllo strips with a lightly damp kitchen towel to prevent them from drying out.
• Take one phyllo strip and place it on your work surface. Using a pastry brush, generously brush the entire surface of this strip with melted butter. Carefully place a second phyllo strip directly on top of the buttered strip.
• At one end of the double-layered phyllo strip, place about 1 tablespoon of the cooled spinach filling, followed by approximately 1/2 tablespoon of crumbled feta cheese, in the lower corner. Begin folding the strip into a triangle: take the bottom corner with the filling and fold it diagonally upwards, then continue folding it over and over, maintaining the triangle shape, until you reach the end of the strip.
• Before the very last fold of the triangle, lightly brush the exposed tip of the phyllo with a tiny bit of water to help seal the seam. Complete the fold. Repeat this process with the remaining phyllo strips and spinach-feta filling until all triangles are formed.
• Arrange the prepared triangles in a single layer on the parchment-lined baking sheet, leaving a small space between each for even cooking.
• Bake for 20-25 minutes, or until the spanakopita triangles are beautifully golden brown and crispy.
• Remove the baked triangles from the oven and let them cool on the baking sheet for 5 minutes before serving. Serve immediately with your favorite dip like hummus or a refreshing tzatziki sauce.

Notes

• Although not traditional, puff pastry can replace phyllo, but the texture will be significantly different. Phyllo is dry and flaky, while puff pastry is richer and airy due to its butter content.
• Other delicious cheese options for the filling include ricotta, mozzarella, goat cheese, or even a hint of Gouda for a unique twist.
• Storing Leftovers: Store any leftover baked triangles in an airtight container in the fridge for up to 5 days. Reheat in an air fryer or oven to restore crispiness.
• How to Freeze: There are two ways to freeze spanakopita. For uncooked triangles, arrange them on a parchment-lined tray and freeze for 1 hour until solid, then transfer to a ziplock bag or airtight container. For already baked triangles, wrap each one in plastic wrap and then store in a freezer-safe bag or container. Both methods allow storage for up to 1 month.
• Reheating Frozen: For best results with frozen triangles, allow them to defrost in the refrigerator first, then reheat in the oven or air fryer until warm and crispy.

Nutrition

Calories: 919kcal,
Carbohydrates: 151g,
Protein: 23g,
Fat: 24g,
Saturated Fat: 8g,
Polyunsaturated Fat: 3g,
Monounsaturated Fat: 11g,
Trans Fat: 0.1g,
Cholesterol: 18mg,
Sodium: 1535mg,
Potassium: 292mg,
Fiber: 6g,
Sugar: 1g,
Vitamin A: 2407IU,
Vitamin C: 2mg,
Calcium: 117mg,
Iron: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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