Name: Easy Spanakopita Triangles (8 Ingredients) Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Greek
Ingredients: 8 to 10 sheets phyllo dough (thawed); 3 tablespoons olive oil (divided); ½ medium red onion (finely diced); 2 cups roughly chopped fresh spinach (400 g); ¾ cup crumbled feta cheese (125 g); 2 large eggs; ¼ cup pine nuts (25 g); ¼ teaspoon salt; ¼ teaspoon black pepper

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Introduction

Spanakopita triangles are a classic Greek appetizer featuring flaky phyllo pastry filled with a savory spinach and feta mixture. This easy recipe uses just eight ingredients and delivers golden, crispy triangles perfect for entertaining or a tasty snack.

A small white plate holds three golden-brown triangular pastries, two of which are whole and one cut in half showing a filling inside. The filling has two main layers: a creamy white cheese layer mixed with dark green spinach and small pale chickpeas, all wrapped in thin, flaky, crispy pastry layers that are slightly browned and shiny on the edges. The plate sits on a white marbled surface with a blue patterned cloth partially visible next to it. In the background, similar pastries appear on white plates, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 to 10 sheets phyllo dough (thawed)
3 Tbsp olive oil (divided)
½ medium red onion (finely diced)
2 cups roughly chopped fresh spinach (400 g)
¾ cup crumbled feta cheese (125 g)
2 large eggs
¼ cup pine nuts (25 g)
¼ tsp salt and ¼ tsp pepper

Instructions

Step 1: Preheat the oven to 425°F (220°C). Carefully unfold the thawed phyllo sheets and lay them onto a damp paper towel. Cover with a second damp towel to keep them moist and set aside.
Step 2: Heat one-third of the olive oil in a large sauté pan over medium heat. Add the diced red onion and cook until softened, about 3 minutes. Stir in the chopped spinach and cook until wilted.
Step 3: Drain the spinach mixture in a sieve to remove excess moisture.
Step 4: In a bowl, combine the drained spinach mixture with crumbled feta, one whole egg, pine nuts, salt, and pepper. Mix well.
Step 5: Cut the phyllo sheets into roughly 3-inch wide strips. Working with one strip at a time, brush it with olive oil. Place a spoonful of filling at the bottom right corner and fold the dough over the filling to form a triangle. Continue folding along the strip, maintaining the triangle shape until the whole strip is folded.
Step 6: Place the formed spanakopita triangles on a parchment-lined baking sheet and brush the tops with the remaining beaten egg. Bake for 25 minutes or until golden brown and crisp.

Tips & Variations

Use fresh spinach for the best flavor, but frozen spinach (thawed and well-drained) can be substituted in a pinch.
Add fresh dill or parsley to the filling for extra herbal freshness.
Brush each fold with olive oil to ensure crispy, flaky layers.

Storage

Store leftover spanakopita triangles in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispness. They can also be frozen before baking and cooked straight from frozen, adding a few extra minutes to the baking time.

How to Serve

A close-up of a pile of golden-brown triangular pastries stacked on a white plate with light brown specks, placed on a white marbled surface. Each pastry has a crispy, flaky outer layer with shiny, slightly darker golden spots where it has been baked to a crisp. The triangles vary slightly in size and show some layered puff pastry texture on the edges, with a few small browned bits where the filling may have leaked out. In the background, there is a blurred stack of white plates with wooden cutlery on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach for spanakopita?

Yes, you can use frozen spinach as long as it’s thoroughly thawed and well-drained to remove excess moisture. This will prevent soggy pastry.

How do I keep the phyllo from drying out while assembling?

Keep the phyllo sheets covered with damp towels while you work to prevent them from drying and cracking. Work quickly and brush each strip with oil to keep them pliable.