There’s nothing quite like the buttery crunch of phyllo dough giving way to a creamy, herby spinach and feta filling. Spanakopita Triangles are one of those classic Greek dishes that instantly make any table feel festive. Each bite is crisp, golden, and bursting with savory flavor.
Whether you’re making them for a family dinner, a party, or a cozy weekend snack, these triangles bring a little sunshine from the Mediterranean straight to your kitchen.
Table of Contents
Why you’ll love this Spanakopita Triangles
Spanakopita is the perfect mix of texture and taste—crispy outside, rich and herby inside.
- Light, flaky, and full of flavor
- Simple ingredients that feel elegant
- Freezer-friendly and great for make-ahead meals
- Vegetarian and protein-rich from feta and eggs
- Ideal for parties, brunch, or snacks
- Delicious warm or at room temperature
The first time I made these, I was trying to recreate a bite I had at a Greek bakery in Dallas. I remember standing by the counter, biting into the crispy layers and getting that burst of spinach, feta, and dill—it was love at first crunch. I went home and started testing versions until I landed on this one: balanced, buttery, and perfectly flaky.
If you love Mediterranean-inspired appetizers, try my Spinach Ricotta Bites next—they share that same creamy, savory heart with a lighter twist.
Ingredients you’ll need For Spanakopita Triangles
These flaky triangles come together with a handful of classic Greek ingredients that pack major flavor.
Main ingredients
- 1 lb fresh spinach, chopped – vibrant and full of nutrients
- 1 cup feta cheese, crumbled – creamy and tangy for authentic flavor
- 1 small onion, finely chopped – adds sweetness to balance the cheese
- 2 cloves garlic, minced – essential for depth
- ¼ cup fresh dill, chopped – bright, herbal aroma
- 2 eggs, lightly beaten – bind the filling
- ½ teaspoon salt – enhances flavor
- ¼ teaspoon black pepper – balances the richness
- ¼ cup olive oil – for cooking and brushing
- 1 package phyllo dough, thawed – crisp, flaky layers
- ½ cup melted butter – brushed between phyllo sheets for golden perfection
Optional add-ons or substitutes
- Use a mix of spinach and kale for added texture
- Add chopped scallions or parsley for freshness
- Swap feta with ricotta or goat cheese for a milder taste
- Use avocado oil instead of butter for a lighter version
- Add a pinch of nutmeg for warmth in the filling
- Sprinkle sesame seeds on top before baking for crunch
If you love feta-forward snacks, my Feta Rolls offer another buttery, savory bite that pairs beautifully with dips or soups.
Step-by-step instructions
These triangles look fancy but are surprisingly simple to make once you get the folding technique down.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Sauté the aromatics. Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 4 minutes. Stir in garlic and cook for another 30 seconds.
- Add spinach. Cook until wilted and most of the liquid has evaporated, about 5 minutes. (Drain excess moisture to keep the filling from getting soggy.)
- Combine the filling. In a large bowl, mix spinach mixture with feta, dill, eggs, salt, and pepper until fully blended.
- Prepare the phyllo. Lay out one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Top with another sheet and brush again. Cut into 3-inch wide strips.
- Assemble triangles. Spoon 1 tablespoon of filling at the bottom of each strip. Fold one corner over to form a triangle, then continue folding up like a flag to enclose the filling.
- Brush and bake. Place on the prepared baking sheet, brush tops with more butter, and bake for 20–25 minutes until golden brown and crisp.
- Cool slightly before serving. (They’re delicious warm or room temperature.)
Quick reminders:
- Keep phyllo covered with a damp towel while working—it dries fast.
- Use gentle butter brushing to avoid tearing the dough.
- Don’t overfill—just a spoonful is perfect.
- Freeze before baking if prepping ahead.
If you love bright, herby flavors, serve these triangles alongside a bowl of Greek Healing Soup for a full Mediterranean-style meal that’s hearty yet wholesome.
Expert tips for success
The beauty of Spanakopita is in the balance of crisp texture and creamy filling.
- Use fresh spinach but cook it thoroughly to remove moisture.
- Taste the filling before adding salt—feta is already salty.
- Let the filling cool before assembling to keep phyllo crisp.
- Use high-quality butter for the best golden finish.
- Bake on the middle rack for even browning.
- Brush lightly between layers; too much butter can cause sogginess.
- Serve with a dollop of Greek yogurt or tzatziki for dipping.
For another unique feta-based appetizer, my Pumpkin Whipped Feta offers a creamy, slightly sweet contrast that complements these savory triangles beautifully.
Serving suggestions
These triangles shine as an appetizer, snack, or even a light meal.
- Serve with tzatziki, hummus, or roasted red pepper dip
- Add to a mezze platter with olives, pita, and roasted vegetables
- Pair with a crisp Greek salad or tomato cucumber mix
- Enjoy with lentil or lemon soup for a satisfying lunch
- Great finger food for brunches or potlucks
- Serve warm from the oven or at room temperature
Their golden, flaky texture and herby aroma make them a hit anywhere you bring them.
Storing and reheating
Spanakopita Triangles keep well and reheat perfectly crisp.
How to store it
- Let cool completely before storing
- Keep in an airtight container in the fridge for up to 4 days
- Freeze unbaked triangles for up to 2 months
- Separate layers with parchment to prevent sticking
- Store baked triangles in a single layer for best texture
How to reheat it
- Reheat in the oven at 350°F until warm and crispy
- Avoid microwaving—it softens the phyllo
- Reheat frozen, unbaked triangles directly from the freezer (add 5 minutes to bake time)
- Brush with a little extra butter before reheating for added crispness
- Serve fresh from the oven for that signature crunch
The crispy layers stay beautifully flaky even the next day when reheated properly.
Nutrition facts (per serving — makes 18 triangles)
- Calories: 145
- Protein: 5g
- Carbohydrates: 10g
- Fat: 9g
- Saturated Fat: 4g
- Fiber: 1g
- Sugar: 1g
- Cholesterol: 40mg
- Sodium: 210mg
Frequently asked questions
Can I use frozen spinach?
Yes, just thaw completely and squeeze out excess moisture before mixing with other ingredients.
Can I make these ahead of time?
Absolutely! Prepare and freeze unbaked triangles—bake directly from frozen when needed.
Can I make one big spanakopita instead of triangles?
Definitely—layer the phyllo and filling in a baking dish and cut into squares after baking.
Final thoughts
These Spanakopita Triangles are proof that simple ingredients—spinach, feta, and herbs—can create something unforgettable. They’re crispy, flavorful, and bring that homemade comfort with a touch of Greek sunshine. Make them once, and you’ll keep a batch in your freezer for every occasion.
- Crispy, buttery, and full of herby flavor
- Easy to make and perfect to share
- A Greek classic that never goes out of style
Spanakopita Triangles
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 4 minutes. Stir in garlic and cook for another 30 seconds.
- Add chopped spinach and cook until wilted and most liquid has evaporated, about 5 minutes. Drain excess moisture.
- In a bowl, combine spinach mixture with feta, dill, eggs, salt, and pepper.
- Lay one sheet of phyllo on a clean surface and brush lightly with melted butter. Top with another sheet and brush with more butter. Cut stacked phyllo into 3-inch wide strips.
- Spoon about 1 tablespoon of filling at the bottom of a strip. Fold the corner over to form a triangle, then continue folding up like a flag to enclose the filling.
- Place triangles on the prepared baking sheet and brush the tops with more melted butter. Bake for 20–25 minutes until golden and crisp.
- Let cool slightly before serving warm or at room temperature.
Nutrition
Notes
- Keep phyllo covered with a damp towel while assembling to prevent it from drying out.
- Cook spinach thoroughly and drain well to avoid soggy filling.
- Taste the filling before adding salt, as feta can be quite salty.
