Spanakopita Triangles Recipe

These delicious Spanakopita Triangles are fabulous as an appetiser or on-the-go snack. Super yummy crispy phyllo pastry filled with spinach, feta and lots of herbs.

Spanakopitakia Spinach and Feta Triangles / mini spinach pies) are the cute offspring of Greek spinach pie! Just as delicious, portable and with even more crispy phyllo to filling ratio 🙂

I love making these spanakopita triangles as an appetizer – hugely popular with vegetarians and meat eaters alike. But I also love them for lunch with a side serving of Greek Salad! 

Using good quality barrel aged Greek feta makes all the difference in terms of flavor. But you can also use feta and ricotta or cream cheese if you like.

TIPS FOR MAKING THIS RECIPE

The filling can be prepared up to three days in advance – useful if you are making these for a party! 

Keep your phyllo covered with a very slightly damp cloth so that it doesn’t dry out while you assemble the spinach pies.

Always worth having some extra pastry to hand, in case any sheets tear or you have filling left over!

You can use fresh instead of frozen spinach if you prefer. Rinse the spinach and wild in pan before draining and using.

Taste the filling before adding the eggs. Feta cheese can be quite salty but you still need to add salt, to taste.

These delicious Spanakopita Triangles are fabulous as an appetiser or on-the-go snack. Super yummy crispy phyllo pastry filled with spinach, feta and lots of herbs.

Prep Time: 20mins

Cook Time: 35 mins

Total Time: 1hr

Servings: 50 triangles

Ingredients:

• 500 g (17 ½ oz ) frozen spinach (or fresh, chopped)

• 2 tbsp olive oil or as needed

• 8 spring onions (scallions) finely chopped

• 2 leeks white part only, finely chopped

• 1 tsp salt or more, as needed

• 100 g (about ½ cup) fresh parsley chopped

• 100 g (about ½ cup) fresh dill chopped

• 2 large eggs

• 200 g (7oz) feta cheese crumbled

• 200 g (7oz) cream cheese / ricotta or more feta cheese

• 1 lemon zest only

• 25 sheets of phyllo pastry thawed if frozen (note: you might need extra!)

• 80 ml (⅓ cup) light olive oil or as needed

• 2 tbsp sesame seeds optional

Instructions

Make the filling

1. Thaw the spinach and squeeze most of the moisture out.

2. If using fresh spinach you will need to wilt it in a pan before using and then strain to remove the juices.

3. Sauté the green onions and leeks in a pan with a splash of olive oil.

4. Add the salt and herbs and cook for a couple more minutes, or until softened.

5. Stir in the spinach and leave to cool before adding the feta and eggs.

6. Mix in the crumbled feta / cream cheese and have a taste, adding more salt if needed.

7. Add the eggs and lemon zest, mix well to combine and set aside.

Assemble the pies

1. Preheat the oven to 180C (350F) and place a tray on the middle shelf.

2. Open up your pastry and use a sharp knife to cut through the phyllo vertically so you have 40 long strips.

3. Brush one phyllo with olive oil and put a second strip of pastry on top.

4. Doubling up the pastry will create crispy spinach hand pies and keep the filling from bursting out.

5. Place a tablespoon (or just over) of the filling at the end of the strip. Don’t be tempted to over fill!

6. Fold the end of your strip with the filling over to encase the filling and form a triangle.

7. Continue folding the pastry, brushing sparingly with olive oil, until you have a tightly packed triangle.

8. Brush with oil and sprinkle with sesame seeds (optional).

Bake

1. Put the spanakopita triangles onto a lined baking sheet, spaced slightly apart.
2. Bake in a preheated oven until golden brown and transfer to a wire rack to cool.
3. Don’t stack them as the steam with soften the pastry.

Notes

TIPS FOR MAKING THIS RECIPE

Keep your phyllo covered with a very slightly damp cloth so that it doesn’t dry out while you assemble the spinach pies.

You can use fresh instead of frozen spinach if you prefer. Rinse the spinach and wild in pan before draining and using.

Nutritional Info 

Calories: 478kcal | Carbohydrates: 76g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 801mg | Potassium: 192mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1655IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 5mg