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!

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Wash and dry the spinach thoroughly. Roughly chop it and set it aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Once the spinach mixture has cooled, add it to the bowl with the cheese mixture and stir until evenly combined.

Step 6

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.

Step 7

Cut the layered phyllo sheets lengthwise into 3-4 strips, depending on your preferred triangle size.

Step 8

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.

Step 9

Repeat with the remaining phyllo sheets and filling.

Step 10

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.

Step 11

Bake for 20-25 minutes, or until the triangles are golden brown and crisp.

Step 12

Allow to cool slightly before serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	(1317.3g)

Amount per serving	% Daily Value*
Calories	2751.9

Total Fat 195.6g	0%
Saturated Fat 98.8g	0%
Polyunsaturated Fat 9.8g
Cholesterol 733.5mg	0%
Sodium 5938.8mg	0%
Total Carbohydrate 176.9g	0%
Dietary Fiber 14.5g	0%
Total Sugars 9.2g
Protein 67.7g	0%

Vitamin D 101.8IU	0%
Calcium 1653.2mg	0%
Iron 19.5mg	0%
Potassium 607.1mg	0%

*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.

Source of Calories

Fat: 64.3%

Protein: 9.9%

Carbs: 25.8%