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Golden spanakopita triangles with crispy phyllo layers

Crispy phyllo triangles with spinach and feta

Spanakopita Triangles

Spanakopita Triangles

55 minMedium

Prep Time

30 min

Cook Time

25 min

Total Time

55 min

Servings

8

24 triangles

Difficulty

Medium

Cost

Moderate

$$

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Spanakopita Triangles

Crispy phyllo triangles with spinach and feta

Golden phyllo triangles stuffed with a savory filling of spinach, feta, and fresh dill. These classic Greek pastries are crispy outside, creamy inside, and impossibly addictive.

30m

Prep Time

25m

Cook Time

55m

Total Time

8

Servings

Medium

Difficulty

Moderate $$

Cost

Mediterranean CuisineAppetizerSnackVegetarian
Sarah Chen
Sarah Chen

May 3, 2023(Updated April 12, 2026)

Spanakopita in triangle form is the ultimate party appetizer—each golden parcel holds a perfect bite of garlicky spinach and tangy feta. They freeze beautifully for make-ahead entertaining.

Why This Recipe Works

Squeezing the spinach completely dry prevents soggy pastry. Folding into triangles creates multiple flaky layers and a neat, portable shape.

Ingredients

  • 10 oz frozen spinach, thawed and squeezed dry
  • 6 oz feta cheese, crumbled
  • 1 package phyllo dough, thawed
  • 2 green onions, sliced, and 2 tbsp fresh dill
  • 1 egg, beaten
  • 1/2 cup butter, melted

Instructions

  1. 1

    Mix squeezed spinach, feta, green onions, dill, egg, salt, and pepper.

  2. 2

    Cut phyllo sheets lengthwise into 3-inch strips. Keep unused strips under a damp towel.

  3. 3

    Brush one strip with melted butter. Place 1 tbsp filling at the bottom corner.

  4. 4

    Fold into a triangle by bringing the corner up and across, then continuing to fold like a flag. Brush with butter.

  5. 5

    Place on a lined baking sheet. Bake at 375°F for 20-25 minutes until golden and crispy.

Serving Suggestions

Ways to Serve This Dish

  • Serve with crusty artisan bread for dipping

  • Finish with a drizzle of high-quality extra virgin olive oil

  • Pair with a simple arugula salad dressed in lemon vinaigrette

  • Arrange on a platter for easy sharing at your next gathering

Substitutions

FetaRicotta salata or goat cheese

Different tang but similar creaminess

Phyllo doughPuff pastry

Easier to work with but puffier and richer

DepthPantry

Test Kitchen Pick

Olive Oil

Helpful Pantry Staple

Why the olive oil matters

On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.

This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.

  • Useful in dressings, sauces, and finishing
  • Improves flavor without changing the recipe structure

A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.

Shop olive oil for this recipe

Tips & Storage

Pro Tips

  • Squeeze spinach in a clean towel until completely dry—excess moisture ruins the pastry.

  • Freeze unbaked triangles on a sheet pan, then bag them. Bake from frozen with 5 extra minutes.

Storage

Refrigerate baked for 3 days or freeze unbaked for 2 months.

Reheating

Reheat in a 350°F oven for 8-10 minutes to re-crisp.

Nutrition Facts

Per serving (55mg) · 8 servings

Calories180
LowModerateHigh

A light, low-calorie option · based on a 2,000 cal daily diet

Protein6g
Carbohydrates12g
Fat14g
Fiber380mg
Sugar1g
Sodium1g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I use fresh spinach?
Yes, wilt 1 lb fresh spinach and squeeze very dry. It has better flavor.
How do I fold the triangle?
Like folding a flag—corner to corner in a zigzag pattern along the strip.

Explore More

More Mediterranean RecipesMore AppetizerMore SnackVegetarian RecipesOven RecipesBaking Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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