This spanakopita triangles recipe comes straight from my years learning alongside Greek grandmothers who taught me their family tricks. These aren't just any spinach and cheese triangles - they're the real thing with paper-thin phyllo dough that cracks when you bite it, showing off a creamy spinach and feta filling that's been passed down through families for decades. Emma loves helping me brush each layer with butter, and honestly, her small hands work way better than mine with the delicate phyllo sheets.
Why You'll Love Making Spanakopita Triangles
From making this recipe with families for years, I know exactly why people get hooked on these Greek spinach triangles. They're way easier than they look - phyllo might seem scary, but once you get the hang of it, it's pretty forgiving. If a sheet tears, no big deal, just patch it up and keep going. The filling is simple too - just spinach, feta, herbs, and a few eggs to hold everything together.
What gets people really excited is how good these look when they come out of the oven. Golden, flaky, and smelling incredible - your kitchen will smell like a Greek taverna. Emma always gets so excited when we serve these to guests because they look like restaurant food. But here's the best part - you can make a huge batch and freeze half for later. Nothing beats having homemade spanakopita triangles ready to throw in the oven when friends show up out of nowhere.
Jump to:
- Why You'll Love Making Spanakopita Triangles
- What Goes Into Spanakopita Triangles
- How To Make Spanakopita Triangles Step By Step
- Easy Swaps for Your Spanakopita Triangles
- Spanakopita Triangles Variations
- Equipment For Spanakopita Triangles
- Keeping Your Spanakopita Triangles Fresh
- The Recipe That Got Passed Down From My Aunt's Kitchen
- Top Tip
- What to Serve With Spanakopita Triangles
- FAQ
- Time to Make Your Own Greek Magic!
- Related
- Pairing
- Spanakopita Triangles
What Goes Into Spanakopita Triangles
The Filling:
- Fresh spinach
- Feta cheese
- Ricotta cheese
- Fresh dill
- Green onions
- Fresh parsley
- Large eggs
- Black pepper
The Wrapper:
- Phyllo dough
- Butter (lots of it!)
- A little olive oil
Nice Extras:
- Fresh mint leaves
- A pinch of nutmeg
- Lemon zest
See recipe card for quantities.
How To Make Spanakopita Triangles Step By Step
Getting the Filling Ready:
- Chop your spinach if using fresh, or squeeze frozen spinach until it's completely dry
- Crumble feta and mix with ricotta in a big bowl
- Chop all your herbs really small
- Beat eggs and mix everything together
- Add pepper
Working with Phyllo:
- Thaw phyllo overnight in the fridge
- Unroll carefully and cover with damp towel
- Melt butter with a splash of olive oil
- Brush one sheet with butter mixture
- Put another sheet on top, brush again
Making the Triangles:
- Cut phyllo into long strips about 3 inches wide
- Put a spoonful of filling at the bottom
- Fold like a flag - corner to corner, keep folding
- Brush the outside with more butter
- Put on baking sheet
The Bake:
- Let cool for 5 minutes before eating
- 375°F for about 20-25 minutes
- Watch for golden brown color
Easy Swaps for Your Spanakopita Triangles
Cheese Options:
- Feta → Goat cheese (more tangy)
- Ricotta → Cottage cheese (drain it well)
- Regular feta → Dairy-free feta
- Fresh → Aged feta (stronger taste)
Spinach Switches:
- Fresh → Frozen (squeeze out ALL the water)
- Spinach → Swiss chard
- Regular → Baby spinach (less chopping)
Phyllo Fixes:
- Phyllo → Puff pastry (totally different but good)
- Butter → Olive oil (brush lightly)
- Regular → Whole wheat phyllo
Herb Changes:
- Dill → More parsley
- Fresh → Dried (use way less)
- Parsley → Cilantro (weird but some people love it)
For Special Diets:
- All dairy → Use vegan versions
- Eggs → Flax eggs (mix 2 tablespoon ground flax with 5 tablespoon water)
Spanakopita Triangles Variations
Meat Lovers:
- Add cooked ground lamb
- Mix in crumbled bacon
- Throw in some cooked sausage
- Use leftover rotisserie chicken
Veggie Packed:
- Sun-dried tomatoes (chopped small)
- Roasted red peppers
- Sautéed mushrooms
- Caramelized onions
Different Greens:
- Kale and spinach mix
- All Swiss chard
- Arugula for peppery bite
- Collard greens (Southern Greek!)
Cheese Mix-Ups:
- Half feta, half goat cheese
- Add some cream cheese for richness
- Mix in sharp cheddar
- Try kasseri if you can find it
Holiday Versions:
- Cranberries and walnuts (Thanksgiving)
- Roasted butternut squash (fall)
- Fresh mint and peas (spring)
Equipment For Spanakopita Triangles
- Large mixing bowl for the filling
- Pastry brush (or clean paintbrush works)
- Sharp knife for cutting phyllo
- Large baking sheet
- Clean kitchen towels (phyllo dries out fast)
Keeping Your Spanakopita Triangles Fresh
Right When They Come Out:
- Let them cool on the pan for 5 minutes
- Move to a wire rack to cool all the way
- Don't stack them while warm (they get soggy)
Short-Term Keeping (2-3 days):
- Cool completely first
- Put in airtight container
- Layer with paper towels between
- Keep at room temperature
Freezing (up to 3 months):
- Freeze on baking sheet first
- Then pack in freezer bags
- Write the date on them
- Reheat straight from frozen at 350°F
Warming Up Again:
- Oven is best - 350°F for 5-7 minutes
- Toaster oven works great too
- Skip the microwave (makes them chewy)
Make-Ahead Trick:
- Bake straight from frozen (add 5 minutes)
- Put triangles together but don't bake
- Freeze on trays, then bag them
The Recipe That Got Passed Down From My Aunt's Kitchen
My aunt moved here from Greece in the 1970s, and she brought this spanakopita recipe with her in a little notebook filled with her mother's handwriting. What made her version different was something she never told anyone until I was old enough to help her in the kitchen. Instead of just using spinach, she'd add a handful of wild greens she'd pick from her backyard - dandelion leaves, lamb's quarters, whatever was growing.
But here's the real secret she taught me: she'd take one egg yolk and mix it with a little milk, then brush it on top of each triangle before baking. This gave them the most beautiful golden color and a slight richness that made people always ask what was different about hers. "It's like putting jewelry on a beautiful woman," she'd say in her thick accent, carefully brushing each triangle like it was precious.
Top Tip
- If you’ve never worked with phyllo dough before, here’s the most important thing I’ve learned after years of making spanakopita with Greek grandmothers, friends, and students: it doesn’t need to be perfect to be delicious. Phyllo tears? No problem. Just brush on a little melted butter, patch it with another piece, and keep going.
- The real game-changer when working with phyllo is keeping it from drying out. Always cover the unused sheets with a clean, slightly damp kitchen towel not soaking wet, just barely moist to keep the dough pliable and easy to handle. If the sheets dry out, they become brittle and crack easily, which makes folding frustrating. But if you keep things covered and work one or two sheets at a time, you’ll fall into a rhythm.
What to Serve With Spanakopita Triangles
From hosting tons of Greek-themed dinners and potlucks, I've learned that these rich, buttery triangles need something fresh and bright to balance them out. Greek village salad with chunks of feta and olives is great, or you can go simple with tzatziki for dipping and some warm pita bread. For parties, I like to make a whole meze spread with hummus, marinated olives, grilled halloumi, and roasted red peppers. The trick is having plenty of acidic, fresh stuff to cut through all that phyllo and cheese.
Emma always asks for the weirdest sides - she dips her spanakopita triangles in plain Greek yogurt (I know, right?) and loves eating them with cucumber slices and cherry tomatoes. But honestly, her gut feelings are pretty good because those fresh, crisp vegetables really do make the triangles taste even better. Whether you're doing a full Greek feast or just want a quick side, anything with lemon, fresh herbs, or pickled vegetables will make these triangles way more delicious.
FAQ
How to make filo pastry Spanakopita Triangles?
Cut phyllo sheets into strips about 3 inches wide, brush with melted butter, add filling at one end, then fold like a flag - corner to corner over and over until you get a triangle. Keep unused phyllo covered with a damp towel so it doesn't dry out and crack on you.
How long to bake filo Spanakopita Triangles?
Bake spanakopita triangles at 375°F for 20-25 minutes until they're golden brown and crispy. If they're browning too fast, cover loosely with foil. Frozen triangles need an extra 5 minutes. Let them cool for 5 minutes before eating or you'll burn your tongue on the hot filling.
How many layers of filo pastry for spanakopita?
For triangles, use 2 sheets of phyllo per triangle - brush the first sheet with butter, put the second on top, brush again, then add filling and fold. More layers make them too thick and hard to fold right. Keep it simple with just two sheets.
What goes with spanakopita triangles?
Serve with Greek village salad, tzatziki sauce, warm pita bread, and marinated olives. The rich, buttery triangles need something fresh and sour to balance them out. Emma likes dipping hers in plain Greek yogurt with cucumber slices - weird but it works great!
Time to Make Your Own Greek Magic!
Now you've got all the secrets to making perfect spanakopita triangles - from my aunt's egg wash trick to Emma's discovery about loose folding. These flaky, golden triangles prove that some of the best foods come from simple ingredients made with love and a little patience.
Ready for more crowd-pleasing recipes? Try our Easy Homemade Pad Thai Recipe that beats takeout every time and gets the whole family involved in the kitchen. Want something fancy for your next party? Our Easy Baked Brie Recipe takes 15 minutes but looks like you spent hours. Or warm up with our Easy and Classic Crab Soup Recipe that's become our go-to for chilly evenings!
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Pairing
These are my favorite dishes to serve with Spanakopita Triangles
Spanakopita Triangles
Equipment
- 1 Large mixing bowl (For combining filling)
- 1 Pastry brush (Or clean paintbrush)
- 1 Sharp knife (For slicing phyllo strips)
- 1 Large baking sheet (For baking triangles)
- 2 Clean kitchen towels (To keep phyllo moist)
Ingredients
- 1 lb Fresh spinach - Or 10 oz frozen squeezed dry
- 1 cup Feta cheese - Crumbled
- ½ cup Ricotta cheese - Optional for creamier filling
- 2 tablespoon Fresh dill - Finely chopped
- 3 Green onions - Thinly sliced
- 2 tablespoon Fresh parsley - Finely chopped
- 2 Large eggs - Beaten
- ¼ teaspoon Black pepper - To taste
- 1 lb Phyllo dough - Thawed overnight in fridge
- ½ cup Butter - Melted
- 1 tablespoon Olive oil - Optional mixed with melted butter
- Optional Fresh mint - Finely chopped
- Optional Pinch Nutmeg - Adds warmth
- Optional 1 tsp Lemon zest - For brightness
Instructions
- Prepare the spinach (sauté/blanch if fresh, squeeze dry) and mix with feta, ricotta, herbs, eggs, and pepper.
- Unroll phyllo, cover with damp towel, and melt butter with olive oil.
- Brush two phyllo sheets with butter, layer them, and cut into 3-inch wide strips.
- Place filling on strip end, fold into triangles, brush tops with butter, and place on baking sheet.
- Bake at 375°F for 20–25 minutes until golden; cool for 5 minutes before serving.
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