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Golden, flaky Greek spanakopita triangles filled with spinach and feta, arranged on a white plate.

Spanakopita Triangles

Authentic Greek spanakopita triangles filled with creamy spinach, feta, and herbs wrapped in flaky phyllo dough. Inspired by generations of Greek grandmothers, these are golden, crispy, and perfect for parties or freezer-friendly meals.
5 from 1 vote
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Course: Appetizer, Side Dish, Snack
Cuisine: Greek, Mediterranean
Keyword: Authentic spanakopita triangles recipe, How to fold spanakopita triangles, Spanakopita recipe, Spanakopita recipe Jamie Oliver, Spanakopita triangles recipe puff pastry, Spanakopita triangles where to buy, Spanakopita triangles with ricotta and feta, Spinach phyllo triangles cream cheese
Prep Time: 35 minutes
Cook Time: 25 minutes
Chill/Rest Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 24 triangles
Calories: 120kcal
Cost: $14

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.
    A variety of spanakopita filling ingredients including chopped spinach, crumbled cheese, eggs, herbs, and seasonings laid out on a white surface.
  • Unroll phyllo, cover with damp towel, and melt butter with olive oil.
    A hand using a pastry brush to apply melted butter to stacked sheets of phyllo dough on parchment paper.
  • Brush two phyllo sheets with butter, layer them, and cut into 3-inch wide strips.
    Unbaked spanakopita triangles on a wooden board, surrounded by bowls of spinach, ricotta, olive oil, and a lemon wedge.
  • Place filling on strip end, fold into triangles, brush tops with butter, and place on baking sheet.
    Freshly baked spanakopita triangles cooling on a wire rack, golden and crispy with visible spinach and cheese filling.
  • Bake at 375°F for 20–25 minutes until golden; cool for 5 minutes before serving.
    Golden, flaky Greek spanakopita triangles filled with spinach and feta, arranged on a white plate.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 50g | Calories: 120kcal (6%) | Carbohydrates: 10g (3%) | Protein: 4g (8%) | Fat: 8g (12%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 30mg (10%) | Sodium: 200mg (9%) | Potassium: 100mg (3%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 1500IU (30%) | Vitamin C: 3mg (4%) | Calcium: 100mg (10%) | Iron: 1.2mg (7%)
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