Greek
⭐ Highly Rated
35 minmedium
GreekAppetizer
Recipe Story
origins & traditionsThese traditional Greek spanakopita triangles are a beloved Mediterranean appetizer featuring layers of buttery, flaky phyllo dough wrapped around a flavorful filling of fresh spinach, tangy feta cheese, aromatic dill, and green onions. The filling is enhanced with eggs for binding and a hint of nutmeg for warmth. Each triangle is brushed with melted butter to achieve a beautiful golden-brown finish and satisfying crunch. Spanakopita has been a staple of Greek cuisine for centuries, often served at celebrations and family gatherings. These bite-sized triangles make the classic dish more portable and perfect for entertaining, allowing guests to enjoy the harmonious blend of creamy cheese, earthy greens, and crispy pastry in every bite. The combination of textures and the aromatic herb-infused filling create an irresistible appetizer that showcases the best of Greek culinary tradition.
Instructions
step by step0/7 done
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or silicone baking mat.
Thoroughly wash the spinach and remove any tough stems. Blanch the spinach in boiling water for 2 minutes, then drain and squeeze out all excess moisture using a clean kitchen towel. Chop the spinach finely and set aside.
Finely chop the green onions and fresh dill. In a large mixing bowl, combine the chopped spinach, crumbled feta cheese, green onions, dill, beaten eggs, black pepper, nutmeg, and salt. Mix thoroughly until all ingredients are well incorporated.
Melt the butter in a small saucepan and keep warm. Unroll the phyllo dough and cover with a slightly damp kitchen towel to prevent drying. Take one sheet of phyllo, brush lightly with melted butter, then place another sheet on top. Cut the stacked sheets lengthwise into 3-inch wide strips.
Place a heaping tablespoon of the spinach-feta filling at the bottom of each strip. Fold the bottom corner diagonally over the filling to form a triangle, then continue folding flag-style, maintaining the triangle shape with each fold until you reach the end of the strip.
Place the triangle seam-side down on the prepared baking sheet. Brush the top generously with melted butter. Repeat with remaining phyllo and filling.
Bake in the preheated oven for 25-30 minutes, or until the triangles are golden brown and crispy. Allow to cool for 5 minutes before serving.
Spanakopita Triangles
5.0 (16)
Crispy phyllo pastry triangles filled with a savory mixture of spinach, feta cheese, fresh herbs, and aromatic spices. These golden Greek appetizers are perfect for any gathering.
medium
55 min
8 servings
Ingredients
0 of 10 checked
Filling
- 1 1/2 pounds spinach, fresh, washed, blanched, squeezed dry, and finely chopped
- 1 1/2 cups cheese-feta, crumbled
- 4 stalks onions, green onions, finely chopped
- 3 tablespoons dill, fresh, finely chopped
- 2 pieces eggs, lightly beaten
- 1/2 teaspoons black-pepper, freshly ground
- 1/4 teaspoons nutmeg, freshly grated
- 1/2 teaspoons salt
Assembly
- 3/4 cups butter, melted
- 1 package bread, phyllo dough sheets, thawed
Chef Tips
expert advice•Chef Notes: Keep the phyllo dough covered with a damp towel at all times when not working with it to prevent it from drying out and becoming brittle.
•If the phyllo tears while folding, simply patch it with another piece.
•For best results, squeeze the spinach as dry as possible; excess moisture will make the pastry soggy.
•You can substitute frozen spinach (thawed and drained) for fresh spinach; use about 1 pound frozen.
•Add a pinch of lemon zest to the filling for extra brightness.
•These triangles can be assembled ahead and frozen unbaked; add 5-10 minutes to baking time if cooking from frozen.
•For a richer flavor, brush the triangles with olive oil instead of butter.
•Serve warm or at room temperature with a dollop of Greek yogurt or tzatziki sauce.
•The triangles are best enjoyed the day they are made but can be crisped up in a 350°F oven for 5-7 minutes if needed.
