These Greek Spanakopita Triangles are so delicious! The flakey phyllo dough is packed with spinach, cheese, garlic, and dill, among other delicious ingredients. Serve these mini spinach pies with creamy Greek pasta salad or Greek cucumber salad for a delicious Greek meal!
So, what is Spanakopita and what does the word mean? "Spanáki" is the Greek word for "spinach." While "píta" means "pie." So the literal translation for Spanakopita is Spinach Pie.
In Assyrian, "spinach" is called "spanakh." The similarities between Assyrian and Greek food names still amazes me! Spanakopita is often baked as a pie, either in a round dish, or in a lasagna pan and sliced into squares.
In this recipes, I'll show you how to make individual sized spanakopita triangles which make a wonderful appetizer. Don't believe me? Just take them to a pot luck and watch them disappear!
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🔖 Ingredients and Substitutions
- Phyllo Dough: Phyllo, Filo, Fillo, however you spell it, comes in various thicknesses. It doesn't matter too much with this recipe. Any brand or thickness can be used in this recipe. Just make sure it's not puff pastry.
- Cheese: Feta cheese is a key ingredient when making Greek Spinach Pies. Adding other types of cheese is optional. I include mozzarella which I find works well with the feta.
- Herbs: Any good Spanakopita Triangles will have plenty of fresh herbs. Fresh dill is a must, but Italian parsley and fresh mint are also excellent choices.
- Oil: This recipe calls for olive oil, which is brushed on the phyllo sheets as they're layered. The oil helps the sheets stick together and helps them to get crispy and flaky. Instead of olive oil, you can use melted unsalted butter or ghee.
🥚How to Make Greek Spanakopita Triangles
Step 1: Defrost phyllo dough (if frozen) according to package instructions. Defrost frozen spinach and squeeze out as much of the liquid as possible.
Step 2: Melt butter in a non-stick pan. Sauté scallions, spinach, parsley, and dill in the melted butter for a few minutes. Add garlic and eggs and continue to cook until the eggs have set.
Step 3: Add salt, pepper, freshly grated nutmeg, feta, and mozzarella. Stir to combine, then allow to cool.
How to Assemble Spanakopita Triangles
Step 4: Carefully unroll the phyllo dough, and set it on a cutting board width-wise. Slice through all the layers down the middle, then cut each half into 3 sections.
Step 5: Cover phyllo dough with a kitchen towel to keep it from drying out. Uncover one section at a time. Place a strip on a clean, dry, surface. Brush with olive oil. Cover with two more layers, oiling each layer.
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Step 6: Add a heaping tablespoon of the filling on the bottom right corner of the dough, then fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue in this manner, similar to folding a flag.
Step 7: If the phyllo dough feels too dry, brush with additional oil as you continue to fold until all the dough is folded over the filling.
Baking Instructions
Preheat oven to 375 degrees F
Step 8: Arrange the spanakopita triangles on a parchment-covered baking tray.
Step 9: Bake for 25 to 30 minutes, or until golden brown.
Enjoy the Spanakopita Triangles with Lebanese Tabbouleh salad, Fattoush Salad, or serve the spinach pies as appetizers.
🤷🏻♀️ Recipe FAQs
Obviously, not all Spanakopita triangle recipes are the same. However, the following ingredients are generally found in most Spanakopita recipes.
spinach
feta cheese
spring onions/green onions
garlic
fresh herbs
salt
pepper
Spanakopita can be prepared in advance. However, if possible, prepare it as close to when you plan to serve it as possible. This will ensure that the fillo dough is crispy, instead of limp and soggy.
If you absolutely have to prepare the Spanakopita ahead of time, you can refrigerate the triangles overnight. If preparing them farther in advance, consider freezing them.
To reheat spanakopita, skip the microwave. You'll only end up with, you guessed it, limp and soggy Spanakopitas. Instead, place in a 350-degree F oven for approximately ten minutes until heated through.
👩🏼🍳 Pro Tips
- Want to make this Spanakopita Triangles recipe even easier? Just layer half of the phyllo dough into an oiled 9" x 13" pan, oiling each layer as you go. Add the filling mixture and distribute evenly. Add the remaining phyllo sheets, oiling all the layers. Cut into squares or triangles and bake until golden. See my Baklawa recipe as an example.
- I also recommend experimenting with the following ingredients: lemon zest or juice, black olives, mushrooms, crushed red pepper flakes, kale, and leeks.
- To bake uncooked and frozen Spanakopita Triangles, line a cookie sheet with parchment paper or silicone baking mats (sponsored link). Distribute the spanakopitas evenly on the tray. Bush with olive oil and bake at 375 degrees F for approximately 30 minutes.
- If reheating frozen and cooked Spanakopitas, bake in a 350-degree F oven for 15 minutes.
🧄 More Mediterranean Recipes
📖 Recipe
Easy Spanakopita Triangles
Ingredients
- 1 package phyllo dough
- 12 ounces frozen spinach (defrosted)
- 1 tablespoon unsalted butter
- 6 scallions (chopped)
- ⅓ cup Italian parsley (chopped)
- ¼ cup fresh dill (chopped)
- 3 cloves garlic (minced)
- 5 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon nutmeg (freshly grated)
- 1 cup crumbled feta cheese
- ¾ cup mozzarella
- ⅓ cup olive oil
Instructions
- Defrost phyllo dough if frozen, according to package instructions. Defrost frozen spinach and squeeze out as much of the liquid as possible.
- Melt butter in a non-stick pan, and sauté scallions, spinach, parsley, and dill for a few minutes. Add garlic and eggs and continue to cook until the eggs have set.
- Add salt, pepper, freshly grated nutmeg, feta, and mozzarella. Stir to combine, then allow to cool.
Spanakopita Assembly
- Carefully unroll the phyllo dough, and set it on a cutting board width-wise. Slice through all the layers down the middle, then cut each half into 3 sections.
- Cover phyllo dough with a kitchen towel to keep it from drying out. Uncover one section at a time. Place a strip on a clean, dry, surface. Brush with olive oil. Cover with two more layers, oiling each layer.
- Add a heaping tablespoon of the filling on the bottom right corner of the dough then fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue in this manner, similar to folding a flag.
- If the phyllo dough feels too dry, brush with additional oil as you continue to fold until all the dough is folded over the filling.
Baking Instructions (Preheat oven to 375-degrees F)
- Arrange the spanakopita triangles on a parchment-covered baking tray.
- Bake for 25 to 30 minutes, or until golden brown.
Notes
- Want to make this Easy Spanakopita recipe even easier? Just layer half of the phyllo dough into an oiled 9" x 13" pan, oiling each layer as you go. Add all of the spinach mixture and distribute it evenly. Add the remaining phyllo sheets, oiling all the layers. Cut into squares or triangles and bake until golden. See my Baklawa recipe as an example.
- I also would recommend trying the following ingredients: lemon zest or juice, black olives, mushrooms, crushed red pepper flakes, kale, and leeks.
- To bake uncooked and frozen Spanakopita, line a cookie sheet with parchment paper or silicone baking mats. Distribute the spanakopitas evenly on the tray. Bush with olive oil and bake at 375 degrees F for approximately 30 minutes.
- If reheating frozen and cooked Spanakopitas, bake in a 350-degree F oven for 15 minutes.
Nutrition
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Kelly Methey says
This Easy Spanakota Recipe, with spinach, garlic, parsley, scallions and dill is so flavorful and fresh tasting with all of these ingredients. It goes together fairly quickly and is delicious. This is a versatile filling that can be used in many ways. The triangles are pretty cute though. The puff pastry gives it a nice crunch that goes well with the filling.
Hilda Sterner says
Thank you for the review!
Kathy Fisher says
These are soooo delicious. I absolutely love the spinach filling with these herbs and spices. So good. I can imagine a lot of other ways of using this mixture. Healthy too. Perfect recipe. Thanks.
Hilda Sterner says
Thanks, Kathy! I love adding a ton of fresh herbs, and of course, the spinach to make it more nutritious!
Victoria says
So easy and delicious! I have made these twice now. I cut my filo into 4 quarters and using 3 sheets per piece, I ended up with about 26 spanakopita. I cannot make a Greek meal without these (and a nice bottle of Sauvignon Blanc!) Thank you so much for the delicious recipe!
Hilda Sterner says
Hi Victoria,
Thank you so much for the review and the details of how you prepared the Spanakopita. Enjoy!
Kelly Methey says
Looks delicious! I never knew it could be so easy to make these! Thanks for another wonderful recipe!
HildaSterner says
I'll make these for the next AA meeting, ?.