These Greek Spanakopita Triangles are so delicious! The flakey phyllo dough is packed with spinach, cheese, garlic, and dill. They're the ultimate game-day appetizer!

Defrost phyllo dough and spinach, if frozen. Squeeze out as much liquid as possible from spinach.

Melt butter in a nonstick pan, and sauté scallions, spinach, parsley, and dill for a few minutes.

Lastly, mix in seasoning, feta, and mozzarella. Stir to combine; allow to cool.

Carefully unroll the phyllo dough, and set it on a cutting board width-wise. Cut through all the layers down the middle, then cut each half into 3 sections.

Brush a strip with olive oil. Cover with two more layers, oiling each layer.

Add filling on the bottom corner of the dough; fold dough over the filling to make a triangle.

Continue until you have a triangle, like folding  a flag.

Arrange the spanakopita triangles on a parchment-covered cookie sheet. Bake until golden brown.


Serve with  Tabouli Salad