Flaky Feta and Spinach Phyllo Triangles

There’s something undeniably magical about the crispy, flaky layers of phyllo pastry wrapped around a rich and savory filling. These Feta and Spinach Phyllo Triangles are inspired by classic spanakopita—bite-sized delights that are perfect for parties, appetizers, or even a light meal. If you’re looking for a crowd-pleaser that’s both elegant and easy, this recipe is for you!

Why You’ll Love This Recipe

• Perfectly Crispy: The delicate layers of phyllo pastry turn golden and crunchy in the oven, creating a delightful contrast to the creamy filling.
• Make-Ahead & Freezer Friendly: These triangles can be assembled ahead of time and frozen, making them a fantastic option for meal prepping or last-minute entertaining.
• Simple Ingredients, Big Flavor: With just a handful of ingredients, you get an appetizer that tastes gourmet.
• Great for Any Occasion: Serve them as party snacks, lunchbox treats, or alongside a fresh salad for a light yet satisfying meal.

Ingredients Breakdown

Essentials

• Phyllo Dough: Thin, flaky pastry that gives these their signature crunch. You’ll find it in the freezer section of most grocery stores.
• Fresh Spinach: Provides a vibrant, earthy flavor. If using frozen spinach, be sure to drain it well.
• Feta Cheese: Salty, tangy, and creamy—this is the star ingredient of the filling.
• Egg: Helps bind the filling together.
• Green Onions & Garlic: Adds depth and a delicious aromatic touch.
• Olive Oil or Melted Butter: Used to brush onto the phyllo layers to create a crispy, golden finish.

Pro Tips

• Let your phyllo dough thaw in the fridge overnight for best results—this keeps it pliable without becoming too sticky.
• If your feta is very salty, balance the filling by using a mix of feta and ricotta or cottage cheese.
• To prevent the phyllo from drying out, cover it with a damp kitchen towel while working.

Step-by-Step Instructions

Follow these steps to make the perfect Feta and Spinach Phyllo Triangles:

1. Prep the Filling: Sauté the green onions and garlic in a little olive oil until fragrant. Add the spinach and cook until wilted. Once cooled, mix with crumbled feta and a beaten egg.
2. Prepare the Phyllo: Lay one sheet of phyllo dough on a clean surface, brush lightly with olive oil or melted butter, and layer another sheet on top.
3. Cut & Fill: Slice the phyllo into strips (about 3 inches wide). Place a spoonful of the filling at one end of each strip.
4. Fold Into Triangles: Fold the filled phyllo strip like a flag, starting at one corner and folding diagonally until you reach the end.
5. Bake: Arrange the triangles on a baking sheet, brush the tops with a little extra olive oil or butter, and bake in a preheated 375°F (190°C) oven for 18-22 minutes, or until golden brown.

Chef’s Tips and Tricks

• For extra crunch, sprinkle a bit of sesame or nigella seeds on top before baking.
• Let them cool slightly before serving—this helps the flavors come together and prevents burnt fingers!
• Serve warm with a side of tzatziki or a drizzle of honey for a sweet-savory twist.

Recipe Variations and Serving Suggestions

• Add Some Heat: Mix in a pinch of red pepper flakes for a little spice.
• Make it Vegan: Swap the feta for a dairy-free cheese alternative and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) instead of a regular egg.
• Pairing Ideas: These triangles go wonderfully with a fresh Mediterranean salad, a bowl of soup, or as part of a mezze platter.

FAQs

Can I make these ahead of time?

Yes! Assemble the triangles and freeze them before baking. When ready to serve, bake straight from frozen—just add a few extra minutes to the bake time.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to crisp them up again.

What if I don’t have fresh spinach?

Frozen spinach works just as well—make sure to thaw and squeeze out any excess moisture before mixing it into the filling.

Feta and Spinach Phyllo Triangles Recipe

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 12 triangles

Ingredients

• 6 sheets of phyllo dough, thawed
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 egg, beaten
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 2 tbsp olive oil or melted butter (plus more for brushing)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a pan, heat 1 tbsp olive oil over medium heat. Sauté green onions and garlic until fragrant. Add spinach and cook until wilted. Let cool.
3. In a bowl, mix the spinach mixture with crumbled feta and the beaten egg.
4. Lay a sheet of phyllo dough on a clean surface, brush with olive oil or butter, and layer another sheet on top. Cut into 3-inch strips.
5. Place a spoonful of the filling at the end of each strip, fold diagonally into a triangle, and repeat until all filling is used.
6. Place triangles on the baking sheet, brush with more oil or butter, and bake for 18-22 minutes, until golden.
7. Let cool slightly before serving. Enjoy!

Give these Feta and Spinach Phyllo Triangles a try and let me know how they turn out! Tag your photos with #TheKitchensAid on social media—I’d love to see your delicious creations!