Spanakopita Triangles

"Greek spinach and feta appetizer triangles"
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
photo by sohosharky photo by sohosharky
photo by Chef Meggles photo by Chef Meggles
photo by Anonymous photo by Anonymous
photo by PalatablePastime photo by PalatablePastime
Ready In:
1hr 15mins
27 Spanakopitas




  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a large saucepan over medium heat.
  • Slowly cook and stir onions until softened.
  • Mix in spinach, dill and flour.
  • Cook approximately 10 minutes, or until most of the moisture has been absorbed.
  • Remove from heat.
  • Mix in feta cheese, eggs, salt and pepper.
  • Lay phyllo dough flat and brush with butter.
  • Place a small amount of spinach mixture onto each piece of dough.
  • Fold phyllo into triangles around the mixture.
  • Brush with butter.
  • Place filled phyllo dough triangles on a large baking sheet.
  • Bake in the preheated oven 45 minutes to 1 hour, or until golden brown.

Questions & Replies

  1. I want to make these and freeze to serve later. Do I freeze before or after cooking TIA
  2. Can I use puff pastry instead of phyllo dough? I accidentally grabbed the wrong stuff at the store and don’t want to waste it. If not I’ll just have to make another trip to the store and find a different recipe to try for the puff pastry.
  3. How much in advance can I make the filled triangles before baking them in the oven? I am hoping to be able to do all the prep way ahead of time before my guests arrive.


  1. If someone has never worked with phyllo before, or haven't messed with it in a few years, this is not a great recipe to start practicing with the dough on. Phyllo is something that works best when worked with quickly, and wrapping the triangles does take some extra time. If one combines that with learning how to handle the dough, they could become frustrated. However, if they would manage to make it through the process, they would find that they would be rewarded with the most excellent of spanakopita recipes, and find out why preparing it this way, as opposed to a pie (which is a better beginner recipe) is so much better. The layers of flaky crust are mouthwatering! So if one doesn't mind the added hassle of messing with it (like me), this is definitely the recipe to go with. I did add just a touch of extra feta in mine, as the pack was slightly larger than 4oz and I just threw it in. Worked fine. I got loads of compliments for these at my meal and would not hesitate to make these again, even if I did say a few bad words when putting them together. Thanks for posting!
  2. Directions could be more clear. I have a culinary degree, but I feel there could be more description for those who don't have experience with phyllo. I used this recipe as a basic guide and changed the ingredients a bit. Had swiss chard and mizuna asian greens from a local farm. Chopped, Boiled and squeezed both to use in place of spinach. Omitted onion and added green onions. Increased feta slightly, omitted salt completely. Thawed phyllo on counter (in package) 2 hours. To assemble: Unroll phyllo. Cover completely with slightly damp paper towels (keep covered at all times,or the phyllo will break up) Lay out 1 sheet, brush with melted butter. Top with another sheet, brush with butter. Repeat untill you have 3-4 sheets stacked on top of eachother. Cut into thirds lenthwise. Place a small spoon full of filling at one end of a strip. Fold one corner over filling and roll up making triangles each time. Another reviewer posted a vid of this process. Brush finished triangle with butter. Good recipe to use as a general guide.
  3. Just made them today and they were delicious! I don't love spinach, but I really enjoy spanakopita so I enjoyed this a lot. As another reviewer says, the instructions could be more clear. I suggest watching this youtube video to understand how to fold these into triangles: You layer 2-3 sheets of phyllo with butter brushed between and cut into strips. Also, I was afraid it wouldn't be cheesy enough, but the feta melts nicely and is perfectly gooey. I left out the dill, added a few minced garlic cloves.
  4. The filling mix is really good! But working with Phyllo is really hard if you've never worked with it before ( Like Me ) I'm thinking maybe next time I make these that I pre-cut the Phyllo into strips after taking it out of the box and then I'll layer them that way. Oh yeah, I needed help trying to figure out how to fold the triangles so I ended up watching this tutorial on YouTube Near the end of it the person making the Phyllo unlocks the seceret to perfect Phyllo triangles!
  5. WOWEE!!! These were the absolute, hands-down best spanakopita my husband and I have ever tried!!! We added a little extra feta (to finish up what we had) then the next time we used the amount in the recipe - we both preferred it with a little extra feta. Also we ended up halving the recipe but still needing a whole pkg of phyllo dough, but we both felt the amount we put in each triangle was perfect so who knows...we've made this a total of 3 times now and it's definitely staying in our arsenal of recipe favorites!! oh and we use dry dill and just shake it on till it looks about right. These are really easy to make and much preferable to big caserole layered types, the triangles are so handy. I'd say the biggest challenge for us so far has been to remember to put the phyllo dough pkg in the fridge the night before!! dupes us every time...


  1. Work fast and melt plenty of butter - works best with clarified butter - easy to make, just melt butter (about 3 stick minimum) slowly and then pour off the clear (save this - it is the clarified butter), leaving the opaque solids to add into other meals (a dab in your rice water makes delicious rice or over steamed vegies). The clarified butter yields crispier phyllo, as does using olive oil instead of butter.<br/>That said, this is a nice balanced recipe that shines with the addition of the dill and generous feta. Keeper recipe which I will certainly use again. Make ALOT of triangles - I brushed a sheetwith clarified butter, then cut in half lengthwise. I then folded each length in 1/2 longwise a plunked a tablespoon of spinach mix and folded up the length, making triangles (like folding a flag(. That way I got 2 triangles fr each sheet of phyllo and the folding went fast. Last sheet was still pliable. Good luck, work fast and be generous with your oil of choice - this recipe is worth it.
  2. This was very delicious. Basically, I just used the filling in this nrecipe and used Sara Moulton's phyllo dough recipe. I made a few changes to the recipe, I used 2 tsp of dried dill, subbed part of the onions for green onions (used one small onion and a med onion and 1 c of gree onions) and I added a tsp of oregano. I think next time I make this, I will use fresh baby spinach as I've made spanakopita before and I think fresh spinach tastes better, also I saw another recipe that added lemon juice and cumin. I also will add less oil next time as 1/2 c of oil was too much for sauteing the onions.



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