Easy Savory Greek Spanakopita Triangles

Sometimes I need a quick snack that doesn’t feel boring, and these spanakopita triangles fit the bill. They’re easy to make and great for when you want something cozy but simple.

The Story Behind This Recipe

Spanakopita has always reminded me of my trips to Greece, where I first tasted the flaky, cheesy spinach pies at a little café. It’s such a casual street food there, perfect for a grab-and-go snack or something light with a cup of coffee.

At home, I like to keep things straightforward. Using store-bought phyllo dough cuts down on prep time, and mixing spinach with feta and fresh herbs gives that classic flavor without fuss. These triangles bake up crispy and golden in no time, which makes them a favorite when I’m juggling a busy afternoon.

I usually make a batch when friends drop by because they hold up well and everyone loves having something savory to nibble on. Plus, they freeze nicely, so having some ready in the freezer means a quick snack later without the effort.

Cleaning up is easy too, since the filling is just mixed in one bowl and the dough gets brushed and folded directly on the tray. It’s a satisfying little project that feels like a treat even though it’s simple. And the best part is how the spinach and feta filling pairs so perfectly with the crisp phyllo layers, making it feel like a bit of a special occasion in every bite.

Cuisine: Greek
Course: Snack
Servings: 12 triangles
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Ingredients

• 8 oz fresh spinach (or frozen, thawed and drained)
• 1 cup crumbled feta cheese
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 egg, lightly beaten
• Salt and black pepper to taste
• 8 sheets phyllo dough, thawed
• 1/4 cup olive oil or melted butter for brushing

Instructions

1. Step 1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Step 2. If using fresh spinach, sauté it with the chopped onion and garlic in a little olive oil until wilted and fragrant. Let cool slightly. If using frozen spinach, squeeze out excess moisture before mixing.
3. Step 3. In a bowl, combine the cooked spinach mixture with feta, dill, parsley, egg, salt, and pepper.
4. Step 4. Lay one sheet of phyllo dough on a clean surface and brush lightly with olive oil or melted butter. Place another sheet on top and brush again.
5. Step 5. Cut the layered phyllo into strips about 3 inches wide.
6. Step 6. Place a spoonful of the spinach filling at the end of each strip and fold the dough over the filling into triangles, folding like a flag along the strip until the entire strip is folded.
7. Step 7. Place the triangles on the prepared baking sheet, brush the tops with more olive oil or butter.
8. Step 8. Bake for 20-25 minutes or until golden brown and crispy.
9. Step 9. Let cool slightly before serving.

Tips for Success

• Keep the phyllo dough covered with a damp towel while working to prevent drying out.
• Make sure to squeeze out as much moisture as possible from the spinach to avoid soggy triangles.
• You can swap dill for mint or omit herbs if you prefer a simpler filling.

Variations & Substitutions

• Add a small amount of grated mozzarella or parmesan to the filling for extra cheese flavor.
• Try mixing in chopped scallions or leeks instead of onion for a different green note.
• Use puff pastry sheets if you don’t have phyllo on hand, though the texture will be different.