Appetizers & Starters > Pastries & Baked Goods > Savory Pastries > Spanakopita

Easy Spanakopita Triangles: Bite-Sized Greek Delights

These Spanakopita Triangles offer a simplified approach to enjoying the classic Greek spinach pie. Perfect for parties or individual servings, these flaky, savory treats are sure to be a hit.

Prep Time
20 minutes
Cook Time
20 minutes
Servings
12
Ingredients
  • 500 g Frozen Spinach
  • 250 g Phyllo Dough
  • 100 g Feta Cheese
  • 100 g Ricotta Cheese
  • 1 Egg
  • 1/2 Onion
  • 2 tablespoons Fresh Dill
  • 1/4 cup Olive Oil
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black Pepper

Prepare the Filling

Thaw the frozen spinach and squeeze out as much excess water as possible.
In a bowl, combine the spinach, crumbled feta, ricotta cheese, beaten egg, finely chopped onion, chopped dill, salt, and pepper. Mix well.

Assemble the Triangles

Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
Cut the phyllo dough into strips about 3 inches wide. Brush each strip lightly with olive oil.
Place a spoonful of the spinach mixture at one end of the phyllo strip. Fold the corner of the phyllo over the filling to create a triangle. Continue folding the triangle along the strip until you reach the end.
Place the assembled triangles on the prepared baking sheet. Brush the tops with olive oil.

Bake

Bake for 20 minutes, or until golden brown and crispy.
Let cool slightly before serving.

← Classic Spiced Potato and Pea Samosas Fig and Prosciutto Bruschetta →

FAQ

  • Can I use different cheeses?

    Yes, you can experiment with different cheeses. Kefalotyri or Parmesan cheese can be added for extra flavor.
  • How do I store leftover Spanakopita Triangles?

    Store leftover triangles in an airtight container in the refrigerator. Reheat in the oven or microwave before serving.
  • Can I freeze Spanakopita Triangles?

    Yes, you can freeze them before or after baking. If freezing before baking, arrange the triangles on a baking sheet and freeze until solid. Then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. If freezing after baking, let them cool completely before freezing.