Spanakopita Triangles (Greek Spinach and Feta Phyllo Appetizer)

A plate of golden, flaky Greek Spanakopita Triangles topped with sesame seeds and garnished with fresh parsley. The pastries are arranged neatly on a round plate, with a small dish of dipping sauce nearby.

5 from 1 vote

Spanakopita Triangles (Greek Spinach and Feta Phyllo Appetizer)

Flaky Greek Spanakopita Triangles are filled with spinach, feta, and herbs, all wrapped in buttery layers of crisp phyllo. These bite-sized pastries bake up golden and delicious, perfect for serving as an appetizer or part of a Mediterranean spread.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: Mediterranean

Servings: triangles

Calories: 492kcal

Author: Gwen Wolken

Equipment

1 Baking sheet

Ingredients

16 ounces frozen chopped spinach thawed, drained well
1 medium yellow onion finely chopped
2 tablespoons extra-virgin olive oil
2-3 whole garlic cloves minced
2 teaspoons dried dill
¼ cup fresh parsley chopped
1 whole lemon zested, optional
8 ounces feta cheese crumbled
¼ teaspoon ground nutmeg
1-2 large eggs beaten
salt to taste
pepper to taste
12-16 phyllo dough
⅓ cup unsalted butter melted

Instructions

Preheat your oven to 375°F. Line a baking sheet with parchment paper.
In a skillet over medium heat, warm the olive oil and sauté the chopped onion and garlic until softened.
Add the drained spinach and stir until any extra moisture has evaporated.
Remove from the heat, then stir in the dill, parsley, lemon zest if using, feta cheese, beaten eggs, salt & pepper and nutmeg. Let it cool a bit.
Unroll the phyllo and keep the sheets you’re not working using covered with a slightly damp towel to prevent them from drying out.
On a clean work surface, take one sheet, brush it lightly with melted butter, then layer a second sheet on top and brush again.
Cut the layered sheets into strips (approximately 3 inches wide). We made four triangles per pair of sheets.
Place a heaping tablespoon of the spinach mixture at one end of a strip.
Starting at the end with the filling, fold the strip diagonally to form a triangle. Keep folding, like a flag fold, until you reach the opposite end of the strip.
Place the triangle on the baking sheet.
Lightly brush the top of the triangles with butter and bake in the oven until golden brown, about 25-30 minutes.

Notes

Drain the spinach thoroughly to keep the phyllo crisp. Press it between paper towels or use a clean kitchen towel until it feels dry.

Keep the phyllo covered with a slightly damp towel while working and brush each layer with butter for the perfect flaky texture.

Let the filling cool before assembling to prevent tearing the phyllo.

Refrigerate baked triangles in an airtight container for up to three days. To reheat, place them on a baking sheet in a 350°F oven until warm and crisp. Avoid the microwave since it softens the pastry.

You can freeze unbaked triangles for up to two months. Bake them straight from frozen, adding a few extra minutes to the cook time.

To make these ahead: Assemble the triangles a day ahead, cover them tightly, and refrigerate until ready to bake. They hold their shape well and bake beautifully golden.

Fresh spinach can be used if cooked and drained well, but frozen spinach works best. Puff pastry can replace phyllo, but it creates a thicker crust with less crunch.

The triangles taste delicious warm or at room temperature, making them ideal for parties and gatherings.

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