Spanakopita Triangles

Spanakopita triangles are one of those appetizers that look like they came from a professional Greek kitchen but are actually very doable at home once you understand a few key tricks. The filling is simple — spinach, feta, ricotta, eggs, and herbs — and the phyllo bakes up into these incredibly flaky, shatteringly crispy pockets that are just absolutely addictive.

I used to think working with phyllo dough was scary, and honestly it took me a couple of tries to feel confident with it. But now I make these all the time and they are genuinely one of my most requested party appetizers. Once you get the folding technique down, it goes pretty quickly.

Spanakopita Triangles

Crispy, golden phyllo triangles filled with a savory spinach and feta mixture. These classic Greek appetizers are easier to make than they look and impossible to stop eating.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 6 servings (about 24 triangles)

Course: Appetizer

Cuisine: Greek

Ingredients Method Notes

Ingredients

  

• 1 package (16oz) frozen phyllo dough thawed overnight in refrigerator
• 10 oz frozen spinach thawed and squeezed very dry
• 8 oz feta cheese crumbled
• 1 cup ricotta cheese
• 2 eggs beaten
• 3 cloves garlic minced
• 0.25 cup fresh dill chopped
• 0.5 tsp black pepper
• 0.5 tsp nutmeg
• 0.75 cup unsalted butter melted, for brushing
• flaky salt for finishing

Method

 

1. Preheat oven to 375F. Line two baking sheets with parchment paper.
2. Squeeze the thawed spinach in a clean kitchen towel until it is very dry. This step is critical — wet spinach will make soggy triangles.
3. In a large bowl, combine spinach, feta, ricotta, eggs, garlic, dill, green onions, pepper, and nutmeg. Mix well.
4. Unroll phyllo and cover with a damp towel. Working with one sheet at a time, lay a phyllo sheet on your work surface and brush lightly with melted butter. Stack a second sheet on top and brush again.
5. Cut the double-layered phyllo into 3 long strips lengthwise. Place 1 tbsp of filling at the bottom of each strip.
6. Fold the phyllo over the filling at a diagonal to form a triangle, then keep folding (like a flag) until you reach the end of the strip. Place seam-side down on baking sheet.
7. Brush tops with melted butter and sprinkle with flaky salt. Bake 22-25 minutes until deeply golden and crispy.

Notes

Keep the phyllo covered with a damp towel while you work — it dries out very quickly. Work fast and do not worry if sheets tear; just patch them together.

The Most Important Step: Dry Spinach

I cannot stress this enough — your spinach must be as dry as absolutely possible. Squeeze it in a clean kitchen towel, wring it out, then squeeze it again. Wet spinach = soggy triangles = sad spanakopita. Take the extra 2 minutes and squeeze it really thoroughly. This is the step that separates good spanakopita from great spanakopita.

Working With Phyllo

Phyllo dries out fast, so keep the stack covered with a slightly damp kitchen towel while you work. Work with just one or two sheets at a time and move quickly. If a sheet tears, do not panic — just layer it over and keep going. You are stacking and buttering two sheets per triangle, so small tears will not be visible in the final product.

Phyllo and Butter Tools

A good pastry brush makes buttering the phyllo so much faster and more even. I love a silicone pastry brush because it is easy to clean and does not lose bristles in your food. A sharp chef’s knife or pizza wheel for cutting the phyllo strips is also really helpful for getting clean, straight cuts.

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The Folding Technique

Think of it like folding a flag. You put the filling at the bottom corner of a strip, then fold diagonally to form a triangle, keep folding the triangle up the strip, and tuck the end under. It is easiest to learn by watching it once, so a quick YouTube search for flag-folding phyllo triangles will give you the visual. After two or three you will have it down completely.

Make Ahead and Freeze

These freeze beautifully unbaked. Just assemble, place on a sheet pan to freeze solid, then transfer to a zip-lock bag. Bake from frozen at 375F for about 30 minutes. This means you can make a giant batch once and pull them out for parties all season long.

A Greek Classic Worth Making

Spanakopita triangles are one of those recipes that reward the effort with incredible results. Once you make them, you will understand why they have been a Greek party staple for centuries. They are flaky, savory, cheesy perfection.

Happy cooking! xo, Pam