Spanakopita Triangles
Crispy, golden, and irresistibly flaky, these Spanakopita Triangles bring the authentic flavors of Greece straight to your kitchen. Bursting with a savory filling of sautéed spinach, creamy feta cheese, fragrant herbs like dill and parsley, and a touch of garlic, these bite-sized delights are wrapped in buttery layers of phyllo pastry for the perfect crunch. Quick to assemble and featuring a harmonious balance of textures and flavors, these spanakopita triangles are ideal as an appetizer, party snack, or even a light vegetarian main dish. Whether served warm or at room temperature, they’re a crowd-pleasing staple you’ll want to make again and again. Perfect for Mediterranean food lovers, this recipe is easy to make ahead and freezer-friendly too!
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Recipe Information
Ingredients
- 500 grams fresh spinach
- 200 grams feta cheese
- 100 grams cream cheese
- 1 medium yellow onion
- 2 garlic cloves
- 2 tablespoons dill
- 1 tablespoon parsley
- 12 phyllo pastry sheets
- 100 grams butter
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 large egg
Instructions
Wash and dry the spinach thoroughly. Roughly chop it and set it aside.
Heat the olive oil in a skillet over medium heat. Finely dice the onion and sauté it until soft, about 3-4 minutes. Mince the garlic and add it to the skillet, cooking for another minute until fragrant.
Add the chopped spinach to the skillet. Sauté until wilted and most of the moisture has evaporated, about 5-7 minutes. Remove from heat and let it cool slightly.
In a mixing bowl, crumble the feta cheese. Add the cream cheese, finely chopped dill and parsley, the egg, salt, and pepper. Mix well to combine.
Once the spinach mixture has cooled, add it to the bowl with the cheese mixture and stir until evenly combined.
Melt the butter in a small saucepan or in the microwave. Lay out one phyllo sheet on a clean surface and brush lightly with melted butter. Place a second phyllo sheet on top and brush it with butter as well.
Cut the layered phyllo sheets lengthwise into 3-4 strips, depending on your preferred triangle size.
Place a heaping teaspoon of the filling at the bottom of one strip. Fold the corner of the strip over the filling to form a triangle, then continue folding, maintaining the triangle shape, until the entire strip is folded.
Repeat with the remaining phyllo sheets and filling.
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. Arrange the spanakopita triangles on the baking sheet and brush the tops with more melted butter.
Bake for 20-25 minutes, or until the triangles are golden brown and crisp.
Allow to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.0 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 278 mg | 21% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 95 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
