Spanakopita Triangles (Crispy Greek Spinach & Feta Pastries)

Golden, flaky, and packed with a rich spinach and feta filling, these spanakopita triangles are the perfect savory bite. Inspired by traditional Greek flavors, they’re crispy on the outside and creamy, herby, and slightly tangy on the inside. Definitely, they’re always a crowd favorite.

🌿 A Little About Spanakopita

Spanakopita is a classic Greek dish made with spinach, feta cheese, herbs, and delicate layers of phyllo dough. While it’s often baked as a large pie, these triangle versions are perfect for individual servings, great for gatherings, hosting or even freezing for later.

The magic lies in the contrast: buttery, crisp layers of phyllo paired with a soft, flavorful filling.

💡 Why You’ll Love This Recipe

• Super crispy, golden layers
• Flavor-packed filling with herbs and cheese
• Easy to make ahead
• Great for appetizers or hosting

⚠️ Common Mistakes to Avoid

• Not draining the spinach well → leads to soggy filling
• Overstuffing the triangles → can cause tearing
• Letting phyllo dry out → always cover with a damp towel
• Not brushing enough oil/butter → less crispiness

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Spanakopita Triangles (Crispy Greek Spinach & Feta Pastries)

Author: Jessica Kamel Courses: Appetizers

Difficulty: Beginner Prep Time 25 mins Cook Time 25 mins Total Time 50 mins

Servings: 14

Description

Buttery, flaky phyllo pastry wrapped around a rich spinach and feta filling, these spanakopita triangles are baked until perfectly golden and crisp—an irresistible savory bite for any occasion.

Ingredients

Scale

1/2x 1x 2x 3x

For the filling

• 400 grams spinach (frozen, thawed and drained)
• 1 egg
• 1 small onion
• 2 garlic cloves (minced)
• 4 green onions (chopped, white and green part separated)
• 200 grams feta cheese
• Nutmeg
• Black pepper
• 1 tablespoon olive oil
• ¹⁄₄ cup chopped parsley (or mint or both)

For the pastry

• 1 pack phyllo dough sheets
• Olive oil (to brush)
• Sesame seeds

Instructions

1. Prepare the filling

   • Heat olive oil in a pan
   • Sauté diced onions and the white part of green onions until soft
   • Add garlic and cook briefly.
   • Remove from heat 
   • Let cool slightly
   • In a bowl, add spinach, the cooked mix, egg, feta, herbs, green onions and all other ingredients. Mix well until well combined

1. Shaping the triangles

   • Lay one sheet of phyllo dough on a clean surface and brush lightly with olive oil.
   • Fold the sheet into thirds lengthwise to form a long strip.
   • Place a spoonful of filling at one end of the strip.
   • Fold diagonally to form a triangle, then continue folding while brushing with oil after each fold until you reach the end.
   • Place the triangle seam-side down on the baking tray.

1. Bake

   • Place on a lined baking tray
   • Brush tops with olive oil
   • Bake at 180°C  for 20–25 minutes or until golden and crispy

Keywords: spanakopita, greek recipe, feta and spinach pastries, phyllo dough appetizers, greek feta and spinach