Easy Spanakopita Triangles (8 Ingredients) Recipe
These easy Spanakopita Triangles are a delicious Greek-inspired appetizer made with flaky phyllo dough filled with a savory mixture of spinach, feta cheese, pine nuts, and onions. Perfectly baked until golden and crisp, these triangles combine fresh ingredients and aromatic flavors in a simple, crowd-pleasing finger food.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 spanakopita triangles 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Phyllo Dough and Oil
- 8 to 10 sheets phyllo dough (thawed)
- 3 tablespoons olive oil (divided)
Filling
- 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
Instructions
- Prep: Preheat the oven to 425°F (220°C). Carefully unfold the thawed phyllo dough sheets and lay them onto a damp paper towel. Cover with a second damp towel to keep them from drying out. Set aside.
- Cook Spinach and Onion: Heat one third of the olive oil in a large sauté pan over medium heat. Add the finely diced red onion and cook until softened, about 3 minutes. Add the chopped fresh spinach and cook until the spinach has completely wilted.
- Drain Moisture: Transfer the spinach and onion mixture to a sieve or fine mesh strainer, pressing gently to remove as much moisture as possible to prevent soggy triangles.
- Make Filling: In a bowl, combine the drained spinach mixture with crumbled feta cheese, one egg, pine nuts, salt, and pepper. Mix well to incorporate all ingredients evenly.
- Assemble Triangles: Cut the phyllo sheets into approximately 3-inch wide strips. Brush one strip with olive oil. Place a spoonful of the filling at the bottom right corner of the strip. Fold the corner over the filling to form a triangle, then continue folding the strip maintaining the triangle shape until the entire strip is folded. Repeat with remaining strips and filling.
- Bake: Place the assembled spanakopita triangles on a parchment paper-lined baking sheet. Whisk the remaining egg and brush it over the tops of the triangles to give them a beautiful golden finish. Bake in the preheated oven for 25 minutes or until golden brown and crispy.
Notes
- Make sure to keep the phyllo dough covered with damp towels to prevent it from drying out during assembly.
- Removing excess moisture from the spinach mixture is key to prevent soggy pastry.
- You can substitute pine nuts with chopped walnuts or omit them if preferred.
- Serve these triangles warm as an appetizer or snack; they also freeze well for future use.
Keywords: spanakopita, spinach pie, greek appetizer, phyllo dough, feta cheese, pine nuts, easy recipes, vegetarian appetizers
