There is something undeniably irresistible about spanakopita, the beloved Greek pastry that wraps a savory spinach and feta filling inside crispy, golden layers of flaky phyllo. Shaped into bite-sized triangles, these little parcels are elegant enough for a party spread yet easy enough to make any weeknight.
Inspired by the classic Greek dish, these feta and spinach phyllo triangles deliver big Mediterranean flavor from a short list of simple ingredients. Whether you serve them as an appetizer, a lunchbox treat, or a light meal alongside a fresh salad, they are the kind of crowd-pleaser that disappears from the platter within minutes.
Why You’ll Love This Recipe
The magic of spanakopita is in the contrast: delicate phyllo pastry bakes up shatteringly crisp and golden, while the creamy, tangy filling stays rich and savory inside. Every bite offers that perfect play of textures that makes this dish so satisfying.
It is also wonderfully practical. These triangles are make-ahead and freezer friendly, so you can assemble a big batch and bake them off whenever you need them, which makes them ideal for meal prep or last-minute entertaining. With just a handful of ingredients, you get an appetizer that tastes truly gourmet.
Best of all, they suit any occasion. Serve them as party snacks, pack them for lunches, add them to a mezze platter, or plate them beside a bowl of soup for a light yet comforting meal.
Ingredients
The signature crunch comes from 6 sheets of phyllo dough, thawed. This thin, flaky pastry is found in the freezer section of most grocery stores, and thawing it in the fridge overnight keeps it pliable without becoming sticky. You’ll brush the layers with 2 tablespoons of olive oil or melted butter, plus a little more for the tops, to create that golden finish.
For the filling you’ll need 2 cups of chopped fresh spinach, which provides a vibrant, earthy flavor, and 1/2 cup of crumbled feta cheese, the salty, tangy star of the show. A single beaten egg binds everything together, while 2 finely chopped green onions and 1 minced garlic clove add aromatic depth.
If your feta is very salty, balance the filling by using a mix of feta and ricotta or cottage cheese. Frozen spinach also works beautifully in place of fresh, as long as you thaw it and squeeze out all the excess moisture before mixing it in.
Step-by-Step Instructions
Start by preheating your oven to 375 degrees F (190 degrees C) and lining a baking sheet with parchment paper. In a pan, heat 1 tablespoon of olive oil over medium heat and saute the green onions and garlic until fragrant. Add the chopped spinach and cook until just wilted, then remove from the heat and let it cool.
Once the spinach mixture has cooled, transfer it to a bowl and stir in the crumbled feta and the beaten egg until everything is well combined. Cooling the filling first is important, since a hot mixture can make the phyllo soggy and hard to fold.
Lay a sheet of phyllo dough on a clean surface, brush it lightly with olive oil or melted butter, and layer a second sheet on top. To keep the remaining phyllo from drying out, cover it with a damp kitchen towel while you work. Cut the layered phyllo into strips about 3 inches wide.
Place a spoonful of filling at the end of each strip, then fold it like a flag, starting at one corner and folding diagonally back and forth until you reach the end and have a neat triangle. Arrange the triangles on the prepared baking sheet, brush the tops with a little more oil or butter, and bake for 18 to 22 minutes until golden brown.
Let the triangles cool slightly before serving, which helps the flavors settle and protects eager fingers from the hot filling. This recipe takes about 40 minutes start to finish and yields roughly 12 triangles.
Tips for the Best Spanakopita
The key to flawless spanakopita is managing the phyllo. Always keep unused sheets covered with a damp towel so they don’t dry out and crack, and brush every layer with oil or butter to guarantee that crisp, golden crunch. For extra flavor and texture, sprinkle a bit of sesame or nigella seeds over the tops before baking.
These triangles love good company. Serve them warm with a side of tzatziki for dipping, or set them out as part of a larger appetizer spread. If you love this spinach-and-feta combination, try our mini spinach and feta bites in crispy phyllo cups for another easy party bite, and round out your table with a warm, shareable creamy spinach artichoke dip.
To customize, mix a pinch of red pepper flakes into the filling for gentle heat, or make the recipe vegan by swapping the feta for a dairy-free cheese and using a flax egg (1 tablespoon flaxseed meal plus 3 tablespoons water) in place of the regular egg.
Kitchen Gear for This Recipe
- Instant-Read Meat Thermometer
- Enameled Cast Iron Dutch Oven
- Heavy-Duty Sheet Pan Set
- Glass Mixing Bowl Set
As an Amazon Associate, The Kitchen’s Aid earns from qualifying purchases at no extra cost to you.
Frequently Asked Questions
Can I make spanakopita ahead of time?
Yes. Assemble the triangles and freeze them before baking. When you’re ready to serve, bake them straight from frozen, just adding a few extra minutes to the bake time.
How do I store leftovers?
Store cooled triangles in an airtight container in the fridge for up to 3 days. Reheat in a 350 degree F (175 degree C) oven for about 10 minutes to crisp them back up.
What if I don’t have fresh spinach?
Frozen spinach works just as well. Simply thaw it and squeeze out all the excess moisture before mixing it into the filling so the pastry stays crisp.
Why did my phyllo turn out soggy?
Soggy phyllo usually means the filling was too wet or still warm. Drain the spinach thoroughly, let the filling cool, and brush each layer with oil for the crispiest result.
Can I bake these in advance and reheat?
Absolutely. Bake them fully, then reheat in a hot oven for a few minutes before serving. Avoid the microwave, which softens the crisp layers.
Give these spanakopita triangles a try and let me know how they turn out. For more healthy eating ideas, visit our sister site, and be sure to tag @thekitchensaid on Instagram so I can see your delicious golden creations.
Flaky Feta and Spinach Phyllo Triangles (Spanakopita)
Greek · Appetizer
Crispy golden phyllo triangles filled with savory spinach and feta. An easy, make-ahead Greek-inspired appetizer perfect for parties and gatherings.
Ingredients
- 6 sheets 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
- Preheat oven to 375F and line a baking sheet with parchment paper.
- Saute green onions and garlic in olive oil, add spinach and cook until wilted, then let cool.
- Mix the cooled spinach with crumbled feta and the beaten egg.
- Layer two brushed sheets of phyllo and cut into 3-inch strips.
- Place filling at the end of each strip and fold diagonally into triangles.
- Brush with oil and bake 18-22 minutes until golden brown, then cool slightly before serving.
Nutrition: 120 calories
Made this? Rate it
