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! 

SPANAKOPITA TRIANGLES

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. 

WHAT INGREDIENTS ARE IN SPANAKOPITA?

FROZEN SPINACH

GARLIC

LEMON ZEST

OREGANO

DILL

PARSLEY

FETA CHEESE

BUTTER

PHYLLO {FILO} SHEETS

HOW DO YOU MAKE SPANAKOPITA?

DEFROST SPINACH: Defrost spinach first and drain the excess liquid using your hands.

In a large pan, heat the olive oil over medium heat.

SAUTE SPINACH WITH HERBS: Add spinach, garlic, oregano, dill and parsley.

Sauté 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.

PREPARE THE DOUGH: Place the sheet of phyllo dough on a large cutting board or working surface and cut the phyllo to 2.5 inch wide using a sharp knife.

Cover with a damp towel while you work one 1 triangle.

BRUSH WITH BUTTER: Using a pastry brush and melted butter brush one phyllo sheet at a time with the melted butter.

Place another sheet on it.

ADD SPINACH FILLING: Add a tablespoon of the filling of the tangy spinach mixture 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 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.

Place triangles on the parchment paper on a large baking tray.

BAKE: Bake for 25-30 minutes or until golden brown.

Remove and let cool for 5 minutes.

Serve immediately with your favorite dip like hummus or a tzatziki sauce.

WAYS TO MODIFY THIS SPANAKOPITA TRIANGLES RECIPE

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. 

SPICE 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.

TIPS FOR THIS SPANAKOPITA TRIANGLES RECIPE

REPLACING PHYLLO: 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.

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.

SPINACH: 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. 

DIPS: My favorite dips to pair with this appetizer is this Lemon Hummus, Tzatziki, White Bean Artichoke Dip, Baba Ghanoush, Tahini Yogurt Dressing or this Creamy Dill Sauce. 

WHAT SHOULD I PAIR WITH SPANAKOPITA?

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 VEGETARIAN RECIPES YOU MIGHT LIKE: 

MEDITERRANEAN BEAN SALAD

ROASTED VEGETABLE GOAT CHEESE FLATBREAD

GREEK PIZZA

SWEET POTATO BOWL 

TABBOULEH STUFFED PEPPERS

FALAFEL WAFFLES