There’s something magical about the crisp whisper of golden phyllo layers giving way to a warm, savory filling of spinach and feta in spanakopita triangles. My love affair with these Greek appetizers began years ago when my friend Sophia—who grew up in Thessaloniki—showed me how her grandmother made them for every family gathering. “Food should be shared, not stressed over,” she’d say while deftly folding buttered phyllo into perfect triangles, her hands moving like they had their own memory.
What makes this recipe so special is how it fits effortlessly into real life. Need party appetizers that won’t have you sweating in the kitchen when guests arrive? These freeze beautifully unbaked. Meal planning for busy weeks? Stack them in your freezer like edible gold coins ready to transform into impressive hors d’oeuvres at a moment’s notice. The secret is in the balance—just enough nutmeg to make the spinach sing, enough feta to give it bite but not saltiness, and that perfect flaky crunch that’ll have people asking for your “secret” recipe (which, between us, is mostly just good butter and patience).
Why You’ll Love These Spanakopita Triangles
These spanakopita triangles have been my secret weapon for effortless entertaining for years, and here’s why they’ll become yours too:
- Party perfection: They look fancy but couldn’t be simpler—just pop them straight from freezer to oven when guests arrive
- Freezer magic: Stash a batch unbaked and they’ll keep for months, ready whenever you need a quick snack or appetizer
- Golden crunch: That irresistible phyllo crackle? It’s all about brushing each layer with melted butter (yes, all of them!)
- Flavor balance: The salty feta plays perfectly against sweet spinach and fresh dill—just like my friend Sophia’s yiayia used to make
Trust me, once you try these, you’ll understand why they disappear faster than I can bake them!
Ingredients for Spanakopita Triangles
Gathering ingredients for these golden pockets of joy is half the fun—they’re simple but make all the difference in flavor and texture. I learned from Sophia that using fresh, high-quality ingredients is non-negotiable for authentic spanakopita triangles. Here’s what you’ll need to create those flaky layers stuffed with creamy spinach filling:
For the Filling
The magic happens here! For the perfect filling, you’ll want:
- 1 lb fresh spinach, chopped (yes, it seems like a mountain—but trust me, it wilts down beautifully)
- 1 cup feta cheese, crumbled (get the good stuff in brine if you can—it makes all the difference)
- 1/2 cup ricotta cheese (for that dreamy creamy texture Sophia swears by)
- 1/4 cup fresh dill, chopped (don’t even think about dried—fresh is essential for that bright Greek flavor)
- 2 green onions, sliced thin, green parts included
- 1 egg, beaten (our binding agent that keeps everything together)
- 1/2 tsp salt (go easy—feta’s already salty!)
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (Sophia’s secret weapon—just enough to make it special without overpowering)
For Assembly
Now for the crispy, golden package that makes these irresistible:
- 1 package phyllo dough, thawed overnight in the fridge (handle with care—it dries out faster than gossip spreads!)
- 1/2 cup melted butter (real butter only—margarine won’t give you that perfect crackle)
Tip: Keep those phyllo sheets covered with a damp towel while working—they turn into brittle autumn leaves if left exposed!
How to Make Spanakopita Triangles
Making spanakopita triangles is easier than you think—once you get into the rhythm of folding, it’s almost meditative (and trust me, practice makes perfect!). This is where our simple ingredients transform into those crispy, golden parcels that disappear at every party. I’ll walk you through each step just like Sophia taught me, from mixing the filling to that satisfying final crunch.
Preparing the Filling
Let’s start with the heart of our spanakopita triangles—the creamy spinach and feta mixture. First, sauté your chopped spinach in a dry pan over medium heat until wilted (about 3 minutes). Here’s my trick: transfer it to a colander and press out every last drop of liquid with the back of a spoon. Nobody likes soggy phyllo! In a large bowl, combine the squeezed spinach with crumbled feta, ricotta, fresh dill, green onions, and that beaten egg. Sprinkle in the salt, pepper, and nutmeg—don’t skip the nutmeg! It’s the secret whisper of warmth that makes these taste authentically Greek. Mix everything gently but thoroughly. You want a cohesive filling that holds together without being gloppy.
Folding the Phyllo Triangles
Okay, here’s where the fun begins! Unroll your phyllo dough onto a clean surface and immediately cover it with a slightly damp towel—this stuff dries out faster than a puddle in the desert. Keep your melted butter nearby with a pastry brush. Working quickly, cut the stack of phyllo sheets lengthwise into 3-inch wide strips. Take one strip, brush it lightly with butter, then place another strip directly on top and butter that one too (two layers help prevent tears). Drop a heaping teaspoon of filling near the base of the strip. Now comes the magic: fold the bottom corner up over the filling to make a triangle, then keep folding back and forth like you’re folding a flag. Each fold should be crisp and precise. When you reach the end, give the outside one last butter kiss and place it seam-side down on your baking sheet. Repeat until you’ve used all your filling—you’ll be amazed how fast your hands remember the motion!
Baking and Serving
Preheat your oven to 375°F (190°C) and bake those golden beauties for 20-25 minutes until they’re bronzed and crisp. You’ll hear them crackle as they cool slightly—that’s your cue to serve them warm with a side of tzatziki for dipping. The first bite will have everyone reaching for seconds!
Tips for Perfect Spanakopita Triangles
After years of folding hundreds (okay, maybe thousands) of these crispy triangles, I’ve picked up some golden rules that make all the difference between good spanakopita and “oh-my-gosh-give-me-the-recipe” spanakopita:
Squeeze that spinach dry! Roll up your sleeves and really press every last drop of moisture from your cooked spinach. I usually wrap mine in a clean kitchen towel and twist it tight—you’d be shocked how much extra liquid comes out. Wet filling is the #1 enemy of crisp phyllo layers.
Butter like you mean it, but don’t drown it. Use a light hand with the pastry brush—just enough melted butter to make each phyllo layer translucent without making it soggy. Sophia taught me to think of it like applying lip balm: a thin, even coat does the trick.
Work fast and stay organized. Keep your phyllo covered with a damp towel at all times, and have your melted butter and filling ready to go before you unroll the dough. It’s like assembling IKEA furniture—prep everything first so you’re not scrambling.
Freeze before baking? Absolute game-changer for meal planning. Arrange unbaked spanakopita triangles on a tray, freeze solid (about 1 hour), then transfer to bags. They’ll keep for months and bake up perfectly golden straight from the freezer—just add 5-10 extra minutes.
Make-Ahead and Freezing Instructions
Here’s my favorite kitchen hack: freezing unbaked spanakopita triangles is the ultimate meal planning win. Spread freshly folded triangles on a parchment-lined baking sheet (not touching!) and pop them in the freezer for about an hour until rock solid—I call this the “flash freeze” step. Then transfer them to freezer bags, squeezing out all the air before sealing. They’ll keep beautifully for up to 3 months this way!
When you’re ready to bake (straight from frozen!), just arrange them on a sheet pan and add 5-10 minutes to the usual baking time. That first scent of buttery phyllo wafting through your kitchen? Pure weekday dinner magic—or instant party food with zero last-minute stress.
Serving Suggestions for Spanakopita Triangles
Oh, how I love watching people’s faces light up when I bring out a platter of these golden spanakopita triangles! For appetizer parties, I always serve them warm with a bowl of cool, garlicky tzatziki for dipping—the contrast of hot/crispy and cool/creamy is pure magic. During holidays, I arrange them on a bed of peppery arugula with kalamata olives and cherry tomatoes for a festive platter. And on busy weeknights? Just straight from the baking sheet—no shame in my game!
Nutritional Information
Just between us? I don’t count calories when it comes to these flaky little miracles—life’s too short! But for those who like to know, keep in mind these numbers are rough estimates since ingredients vary. The fresh spinach packs nutrients, while that glorious feta and butter? Well, let’s just say happiness is nutritious in its own way!
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works in a pinch—just be sure to thaw it completely and squeeze out ALL the moisture (I mean, really wring it out like you’re mad at it). A 10-ounce package equals about 1 lb fresh. Just note: fresh gives that bright green color and slightly better texture, but frozen still makes delicious spanakopita triangles when you’re meal planning ahead.
What’s the best way to reheat leftover spanakopita triangles?
Banish the microwave unless you like soggy phyllo! For that perfect crunch revival, pop them in a 350°F oven for 5-7 minutes. My Sunday meal prep trick? Arrange leftovers on a baking sheet before bed, then warm them up with my morning coffee—instant brunch star!
Can I substitute the ricotta in this Greek phyllo appetizer?
You can, but the ricotta adds that dreamy creaminess. In a pinch, cottage cheese (blended smooth) or even a bit more feta works. My Greek friend Sophia sometimes uses a spoonful of thick Greek yogurt when she’s out of ricotta—just adjust the salt since feta’s already salty!
How long do unbaked spanakopita triangles last in the freezer?
These freezer-friendly gems keep beautifully for up to 3 months if stored properly! Flash freeze first on a tray (1 hour), then stash in airtight bags with parchment between layers. Write the date—because you’ll forget when those holiday bites went in there!
Why does my phyllo keep tearing?
Don’t stress—it happens to all of us! Keep unused sheets covered with a damp towel (not wet—just damp!), work quickly, and use room temperature butter for easier brushing. Tears? Just patch with another buttered scrap—it’ll bake up golden and nobody will know!
PrintSpanakopita Triangles
Greek spinach and feta phyllo triangles, perfect for parties. Make ahead and freeze unbaked for easy entertaining.
- Prep Time: 30 min
- Cook Time: 25 min
- Total Time: 55 min
- Yield: 24 triangles 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
- 1 lb fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1/4 cup fresh dill, chopped
- 2 green onions, sliced
- 1 egg, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1 package phyllo dough, thawed
- 1/2 cup melted butter
Instructions
- Preheat oven to 375°F (190°C).
- Mix spinach, feta, ricotta, dill, green onions, egg, salt, pepper, and nutmeg in a bowl.
- Cut phyllo sheets into strips about 3 inches wide.
- Brush one phyllo strip with melted butter, place another strip on top, and brush again.
- Place a spoonful of filling at one end of the strip.
- Fold the corner over the filling to form a triangle, then continue folding like a flag.
- Brush the outside with butter and place on a baking sheet.
- Bake for 20-25 minutes until golden and crisp.
Notes
- Freeze unbaked triangles on a tray before transferring to a bag for storage.
- Bake frozen triangles directly from the freezer, adding 5-10 minutes to the baking time.
- Reheat leftovers in the oven to keep them crisp.
Nutrition
- Serving Size: 1 triangle
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg