Greek Spanakopita Triangles

These Spanakopita Triangles have a rich filling of spinach, ricotta cheese, crumbled feta cheese, and herbs folded into triangles baked till crispy and golden. Makes a great appetizer for a crowd!

I enjoy making these Greek spinach pies whenever I get the chance. They’re such a delightful appetizer and so easy to make. The spanakopita comes from Greek cuisine. You’ll usually find it baked as a pie in a huge pan, and cut into squares that people can share. However, they can also be baked in various shapes, such as rolls and triangles.

Ingredients and Substitutions

• Phyllo Pastry Sheets – It is very important to use phyllo for this recipe. The phyllo sheet is an extremely thin sheet of dough used in making Greek pastries and filled pies. It is light, quick-drying, and flaky. However, it takes serious skills to make your own, but, you can find pre-made alternatives at your local grocery store usually in the freezer section.

• Spinach – this recipe is a spinach-based appetizer, so you’ll be needing a lot of it to build up the filling since they wilt down when cooked.

• Ricotta Cheese – this is a mild-tasting and soft cheese that will be combined with spinach for the filling. Some recipes skip it, but I find it makes the filling a bit creamy.

• Feta Cheese – this is an absolute must when making these spinach pies. The combination of spinach and feta cheese is just so delicious.

• Onions – are needed to give flavor to the dish.

• Dill – this is a popular herb found in so many Mediterranean dishes. It has a unique smell that works nicely in this recipe.

• Parsley – The addition of parsley contributes to the filling’s flavor.

• Egg – The eggs play an extremely important role in this recipe. They can act as a binder to hold the filling together as they bake.

• Melted Butter or Olive Oil – To prevent phyllo dough from cracking and drying out fast, you will need to brush a thin layer of melted butter or olive oil on the sheets as you fold to keep them soft.

• Salt and Pepper – for added taste

How To Make Them Perfectly

• Add 2 tablespoon of butter or olive oil to a large pan and fry the chopped onions on medium heat till soft and turning golden. Cook for a couple of minutes. Add the spinach in batches, then cook until wilted.

• Let the mixture cool down for a while in a bowl leaving behind any excess liquid from the spinach or use a cheesecloth to squeeze out excess liquid. Mix in the feta cheese, mascarpone, egg, salt, and pepper, parsley, and dill. Combine well.

• Preheat oven to 350 F / 176 C.

• Lay one sheet of the phyllo dough on the kitchen counter and with a basting brush drizzle with some melted butter or olive oil all over it. Repeat this process with 2 more sheets.

• Cut into 3 equal lanes using a pizza cutter (cut along the longer side). At the end of each lane add one tablespoon of the filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest phyllo sheets and filling working as fast as possible to prevent the sheets from drying out.

• Set them on a baking tray lined with foil or silicone mat and generously coat the triangles with melted butter or olive oil. Bake immediately for 20 minutes or until golden brown.

Type of Spinach To Use For Spanakopita Triangles

You can use either fresh or frozen spinach to make this recipe. Both work really well because the spinach has to be cooked till wilted. Thaw your frozen spinach in the refrigerator overnight in a colander and bowl to remove as much water as possible before cooking.

Important Notes To Remember

1. You can use frozen spinach for this recipe, but to get best results, thaw spinach overnight in the fridge and drain off as much water as possible before using.

2. Phyllo Sheets dry out very quickly so keep them covered with at least 2 kitchen towels to slow this process down while working with them.

3. Fresh dill and parsley can be replaced with powdered ones for this recipe.

Can You Freeze Spanakopita Triangles?

The best way to store spanakopita is by freezing them in a Ziploc bag or foil before baking. They can last in the freezer for up to 2 months this way. Freezing baked spanakopita will not be as crispy and may also lose some of the flavors. Baked spanakopita triangles will keep for 2 – 3 days in the fridge.

What To Serve With Spanakopita

They work as a perfect side to a lot of dishes. Some ideas of what to eat with spanakopita include;

• Greek Salad
• Tzatziki Dip
• Meat and Fish Dishes
• Vegetable Fried Rice
• Soup

Other Greek Recipes To Try

Greek Potato Wedges