Spanakopita Triangles

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Flaky, golden spanakopita triangles filled with a savory mix of spinach, herbs, and tangy feta. These crisp little pockets are perfectly buttery, crunchy, flavorful, and ideal for entertaining or sneaking straight off the tray while they’re still warm.

Prep Time40

Cook Time15

Course: Appetizer

Cuisine: Greek

Diet: Halal

Servings: tirangles

Calories: 35kcal

Author: Amira

Ingredients

2 Tablespoon olive oil
1 medium onion chopped
1 large garlic clove minced
10 ounces frozen spinach thawed, drained, and squeezed dry
2 Tablespoons fresh cilantro chopped
2 Tablespoons fresh dill chopped
1 cup crumbled feta cheese
Salt and black pepper to taste
6 Tablespoons butter unsalted, melted
1 sleeve phyllo sheets (about ½ pound / 16 sheets) thawed.

Instructions

Make the filling:

In a large skillet over medium high heat, add the oil and sauté onions until translucent, about 3–4 minutes.
Add garlic and continue to cook for another 30 seconds to 1 minute.
Turn off the heat, then add the fresh herbs (dill and cilantro), spinach, and black pepper. Stir to combine.
Transfer the mixture to a plate and let it cool down. Then, mix in the feta cheese. Taste and adjust salt if needed.

Assemble and bake:

Adjust two oven racks, one in the middle and the other in the upper third of the oven, and preheat oven to 400°F.
Lightly brush or spray two baking sheets with melted butter.
Remove the phyllo roll from its packaging and place it on a cutting board (do not unroll yet). Using a sharp knife, cut the roll into 3 equal sections, each about 3 inches wide.
Rewrap two sections in the original plastic or cover with a lightly damp towel to prevent drying.
Unroll the remaining section on a cutting board. Remove two sheets and cover the rest with a damp towel.
Place the two sheets on top of each other and lightly brush the top sheet with melted butter.
Place about 1½ tablespoons of the spinach mixture near the bottom corner of the strip closest to you, shaping it into a diagonal line..
Fold the sheets over the filling in a triangle shape and continue folding up the strip until you reach the end, forming a neat triangle.
Place the triangle on the prepared baking sheet and brush the top with butter.
Repeat with the remaining phyllo and filling. You should end up with about 24 triangles.
Bake on the middle rack for 10 minutes, or until the bottoms are golden. Then move the tray to the upper rack and bake for another 5–8 minutes, until golden brown and crisp.
Remove from the oven and let cool slightly before serving.

Notes

My phyllo sheets were 9 x 14 inches. If yours are wider, feel free to cut them into 4 or more sections.
Keep unused phyllo covered at all times to prevent drying.
Triangles can be assembled ahead, frozen on a tray, then stored in a freezer bag before baking. Bake frozen, adding a few extra minutes as needed.
Storage:
- Refrigerator: Allow the baked triangles to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
- Freezer (Unbaked): Arrange assembled, unbaked triangles on a parchment lined baking sheet and freeze until solid (about 1-2 hours). Transfer to a freezer-safe bag or container for up to 3 months. Bake directly from frozen, adding 5 minutes to the baking time.
- Freezer (Baked): Cool baked triangles completely, then freeze in a single layer before transferring to a freezer safe container. Reheat from frozen in a 350°F oven for 10-15 minutes until hot and crisp.
- Reheating: To restore crispness, reheat leftovers in a toaster oven, air fryer, or conventional oven at 350°F for 5 minutes. Avoid the microwave, as it will make the phyllo soggy.

Nutrition