Spanakopita Triangles are the perfect light vegetarian appetizer. Phyllo {filo} pastry is filled with spinach, feta cheese, garlic, herbs and lemon create a flavorful filling. You often see spanakopita in Greek or Mediterranean cuisines. Your guests will love this as an appetizer or meal!
I love spanakopita and fell even more in love with it when we traveled to Greece. We ate a lot of greek spanakopita triangles.
These Spanakopita Triangles are similar to what you might find in Greece. If you haven’t had it before you are missing out!
They are great as a delicious appetizer, side dish, main dish or on a Mediterranean appetizer platter or mezze platter. This spanakopita recipe is a mixture of spinach and feta cheese that is baked in phyllo sheets or triangles.
They remind me of this Spinach Fatayer except using flaky phyllo dough instead of regular dough.
I like to serve it alongside hummus, olives, stuffed grape leaves and crunchy roasted chickpeas.
Many people feel intimidated by making spanakopita but it really isn’t that hard.
Recipe Ingredients You’ll Need
- Spinach: This recipe uses frozen spinach. Make sure to squeeze the excess water of the spinach to make sure it is drained. Otherwise it will make the spanakopita soggy.
- Garlic: Finely minced garlic adds flavor to this recipe. You can sub in garlic powder if you need to.
- Lemon Zest: The zest of a lemon helps adds a sweet, citrus flavor.
- Spices: The spices used in this recipe are oregano, dill and parsley. These add a nice flavor to the spinach.
- Cheese: Feta cheese pairs nicely with the spinach. I used freshly crumbled feta cheese when possible.
- Butter: The butter helps the phyllo stick together and also helps it get that nice golden crisp once cooked.
- Phyllo: Phyllo dough is what is used to make the outer layer of the spanakopita.
How to Make Spanakopita
Step 1: Defrost Spinach: Defrost the spinach first and then drain the excess liquid using your hands over a bowl.
Step 2: Saute Spinach: In a large skillet heat the olive oil over medium heat. Add the spinach, garlic, oregano, dill and parley. Saute for about 1 minute. Remove from the heat and allow to cool. Stir in the lemon zest and set aside.
Step 3: Prepare the Dough: Preheat the oven to 400 F and prepare a baking sheet with parchment paper. Place the sheet of phyllo dough on a large cutting board or work space and cut the phyllo dough 2.5 inch wide using a sharp knife. Cover with a damp towel while you work on each triangle.
Step 4: Brush with Butter: Using a pastry brush and melted butter brush on phyllo sheet at a time with melted butter.
Step 5: Add Spinach Filling: Add a tablespoon of the filling of the tangy spinach mixture with about 1/2 tablespoon of feta cheese in the lower corner of the strip then start to fold a triangle up, fold over to a triangle shape.
Keep repeating and before the last fold of the triangle, brush with water then fold to seal. Repeat process until no more fillings left.
Step 6: Bake: Place triangles on the parchment paper on a large baking tray. Bake for 25-30 minutes or until golden brown. Remove and let cool for 5 minutes. Serve with your favorite spanakopita dip like greek yogurt, hummus or tzatziki.
Ways to Modify
- Cheese: I like feta cheese in my spanakopita but you can also use other cheeses like ricotta cheese, mozzarella, or goat cheese for a creamier texture or different flavor.
- Nuts: I love adding toasted pine nuts to my spinach mixture. I would just use a few in each triangle. You also could add walnuts or sliced almonds.
- Spices: The spices can add a lot of flavor to the triangles. I love using sumac or za’atar for a nice earthy flavor. You could try smoked paprika for a smoky flavor. Italian seasoning is a also a nice addition.
- Herbs: Fresh herbs are always a nice addition. Aside from parsley I like chopped chives, spring onion, green onions, fresh dill, fresh mint or thyme.
- Spices it Up: Add a pinch of red pepper flakes or a dash of paprika to the filling mixture for a bit of heat.
- Dried Fruit: Incorporate a touch of sweetness by adding raisins or dried cranberries to the filling mixture for a unique twist.
Recipe FAQ
Though it’s not the same and will not have the same result puff pastry can replace phyllo. Phyllo is a dried dough and puff pastry is a dough with fat like butter.
You can use fresh spinach if you would like. I just make sure to wash and dry it and then sauté it down until wilted.
Storage Tips
- Storing Leftovers: You can store these in the fridge in an air tight container for up to 5 days. I like to air fry mine to get them crispy again or slowly bake them.
- How to Freeze: There are 2 ways to freeze spanakopita. You can prepare them in advance and freeze uncooked. Place triangles on a baking paper on a plate or a tray. Place in the freezer and leave for 1 hour. Remove and store in a ziplock bag or airtight container. Same process with already baked phyllo triangles but it can lose its crispiness and get moisture inside. I suggest wrapping each one in plastic wrap and storing them all in a ziplock bag or a freezer safe container. Store up to 1 month.
- Reheating: Reheat in the oven or Air Fryer until warm though. For frozen you will want to allow them to defrost first then heat the triangles.
What to Pair with These
- Salads: I love serving salads alongside spanakopita. My favorites are this Summer Orzo Pasta Salad, Mediterranean Eggplant Salad, Mediterranean Bean Salad and Lemon Arugula Salad with Pine Nuts.
- Other Appetizers: Appetizers that work nicely alongside this dish areLebanese Hummus, Lemon Marinated Olives, Mediterranean Antipasto Skewers and this Warm Pear Brie Arugula Naan.
- Main Dishes: These spanakopita triangles go great with this Air Fryer Cod, Moroccan Red Lentil Soup, Mediterranean Baked Turkey Meatballs and this Black Sea Bass.
Other Appetizer Recipes
Vegetarian
Lemon Hummus
Appetizers
Baba Ghanoush
Mediterranean
Honey Goat Cheese Balls
Vegetarian
Goat Cheese and Roasted Tomato Dip
Spanakopita Triangles
Ingredients
- 1 tablespoons olive oil
- 10 ounces of frozen spinach, defrosted
- 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
- 4 tablespoons butter, melted
- 15 phyllo sheets
Instructions
- Defrost spinach first and drain the excess water using your hands.
- In a small pan, heat the olive oil over medium heat. Add spinach, garlic, oregano, dill and parsley. Saute for about 1 minute. Remove from heat and allow it to cool down. Stir in the lemon zest. Set aside.
- Preheat the oven to 400 F and prepare a baking sheet with parchment paper.
- Place the phyllo dough on a large cutting board or working surface and cut the phyllo to 2.5 inch wide. Cover with a damp towel while you work one 1 triangle.
- Brush one phyllo sheet with the melted butter.
- Place another sheet on it. Add 1 Tablespoon of spinach filling with about 1/2 Tablespoon of feta cheese on the lower corner of the strip then start to fold a triangle up, fold over to another triangle.
- Keep repeating and before the last fold of the triangle, brush with water then fold to seal. Repeat process until no more fillings left.
- Place triangles on the parchment paper on the baking sheet.
- Bake for 20-25 minutes or until golden brown.
- Remove and let cool for 5 minutes. Serve immediately with your favorite dip like hummus or a tzatziki sauce.
Notes
- Though it’s not the same and will not have the same result puff pastry can replace phyllo. Phyllo is a dried dough and puff pastry is a dough with fat like butter.
- Other cheese options: mozzarella, ricotta, or gouda
- Store leftovers in an airtight container for up to 5 days in the fridge.
- How to Freezer: There are 2 ways to freeze spanakopita. You can prepare them in advance and freeze uncooked. Place triangles on a baking paper on a plate or a tray. Place in the freezer and leave for 1 hour. Remove and store in a ziplock bag or airtight container. Same process with already baked triangles but it can lose its crispiness and get moisture inside. Store up to 1 month.
- Reheating: Reheat in the oven or Air Fryer until warm though. For frozen ones, allow to defrost first then heat the triangles.
