Greek Spanakopita Triangles

5 from 2 votes

Greek spanakopita triangles are buttery and crispy with a savory, cheesy center. Made with flaky phyllo dough, tangy feta cheese, rich, velvety yogurt, and more, this classic Greek appetizer has everything you love about Mediterranean cuisine. All that flavor in one little triangle!

overhead: greek spanakopita triangles on blue and white plate

Greek spanakopita triangles are bursting with flavor and are surprisingly easy to make. These mouthwatering, mini spinach pies boast the crispy, downright heavenly texture of phyllo dough along with a cheesy, garlicky, herb-infused filling. Yes, please!

This spanakopita triangles recipe is fancy enough for any festive occasion and easy enough to make any day of the week. It’s also so easy to customize. If desired, you can add shredded chicken, ground lamb, or other meat to turn this appetizer into a full meal. The possibilities are endless!

red pin marks Athens on map of Greece

For another savory recipe with phyllo dough, check out this Tiropita (Greek Cheese Pie). Or, for sweeter options, try these Greek Baklava Rolls (Saragli) or this Easy Greek Baklava.

closeup: spanakopita triangles with flaky dough

Ingredient Notes and Substitutions

  • Phyllo Dough – Gives our spinach pie an irresistibly crispy and buttery flakiness. Look for it in the freezer section in the supermarket, or sometimes it is located beside the cans of biscuits in the refrigerator section. 
  • Butter – Adds an extra layer of savory richness while helping the dough get crispy. 
  • Onion & Garlic – Bring a sharp, zesty, pungency to the filling. I prefer red onions, but white or yellow work great too.  
  • Red Pepper Flakes – Cut through some of the heavier flavors with just the right amount of subtle yet spicy heat. 
  • Feta Cheese – Brings the triangles to life with its famous bright, tangy, and briny flavor. 
  • Greek Yogurt – Adds a rich and harmonizing creaminess and a pop of tanginess. Regular (non-Greek) yogurt is too thin for this spanakopita triangles recipe, so make sure you choose the Greek variety. If needed, you can substitute sour cream instead.  
  • Greens – The filling boasts tender spinach, peppery parsley, and lemony dill. I usually go with frozen and thawed spinach, but fresh leaves are also an option. Stick with fresh herbs for the parsley and dill. 
  • Walnuts – Adds a touch of earthy flavor and a nutty richness.

How to Make Greek Spanakopita Triangles

  1. Sauté the Spices. Heat the oil in a skillet placed over medium heat. Sauté the onions until golden, then add the garlic, red pepper flakes, and salt. Cook for another 2 minutes and set aside to cool. 
  2. Make the Filling. Use a large bowl to combine the spinach, dill, parsley, feta, Greek yogurt, egg, and walnuts. Mix together until smooth, then fold in the onion and garlic mixture. 
  3. Prepare the Area. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Place the phyllo dough on a flat clean surface and cover with a light, damp kitchen towel to help keep it moist. 
  4. Brush Dough with Butter. Working with one sheet of dough at a time, lightly coat the top with melted butter. Place another sheet on top of that and brush again. Cut the sheets into 4 strips with a very sharp knife. 
  5. Fill & Fold. Add a tablespoon of the filling to the end of each strip. Fold one corner over the filling to form a triangle. Keep folding triangle over triangle until you reach the end of the dough strip. Pinch lightly to seal and place on the lined baking sheet. Repeat with the rest of the phyllo and filling. 
  6. Bake. Brush the tops of the triangles with melted butter one last time and then place the baking sheet in the oven. Bake for about 25 minutes.

Tip From Kevin

Working with Phyllo Dough

Phyllo dough has a tendency to dry out and can be tricky to work with. To avoid this, keep most of it under a slightly damp towel as you work, taking out one sheet at a time. Be sure your spinach filling has cooled for several minutes, then fill and fold one triangle at a time. I promise your patience will pay off!

closeup: golden flaky phyllo spanakopita triangles

Frequently Asked Questions

How do you keep Greek spanakopita triangles crispy?


First, make sure there isn’t too much liquid from the spinach. If using frozen greens, be sure to fully thaw and drain. I like to wring it out with my hands too. Fresh leaves should be wilted and drained before adding to the filling. Get rid of excess water!

You also want to brush each piece of phyllo with butter. This helps each layer crisp in the oven for perfectly flaky bites.

What do you serve with Greek spanakopita triangles?


This spanakopita triangles recipe makes a wonderful snack, appetizer, or side dish. Here is a brief list of ideas to get you inspired:

– As part of a mezze platter, serve with classic dips like Mediterranean Hummus, TzatzikiGreek Skordalia Dip, and Baba Ganoush.
– Pair with vegetarian favorites like Briam Roasted Vegetables or Greek Fasolakia
– For lunch, enjoy with fresh salads like Tabouli Salad, Chopped Vegetable Salad, or this Greek Feta Salad
– Serve with Chicken Souvlaki, Falafel, gyros, or any of your favorite Greek dishes. 
– Spanakopita also makes a great dinner side dish with Lamb Shawarma, Mediterranean Grilled Chicken, and other roasted meats.

What is the best way to store spanakopita?


Store any fully cooked leftovers in an airtight container in the refrigerator for up to 3 days. 

Greek spanakopita triangles are delicious whether they are at room temperature, chilled, or reheated. To reheat, preheat your oven to 350 degrees F. Bake the triangles on a parchment paper-lined baking sheet for about 15 minutes. 

Cooked spanakopita should not be frozen. However, you can absolutely freeze prepared but uncooked triangles for up to 3 months. Bake from frozen, adding extra time until warmed through and crispy.

spinach filling inside spanakopita triangles recipe

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greek spinach pie phyllo appetizers on blue and white plate

Spanakopita Triangles + Video

5 from 2 votes
Greek spanakopita triangles are savory spinach pies made with crispy phyllo dough and a rich, filling of feta cheese and spinach.
Servings: 27 pieces
Prep: 30 minutes
Cook: 25 minutes
Total: 55 minutes

Ingredients 

Filling

Assembly

  • 1 package Phyllo pastry thawed per package instructions
  • 1 cup butter melted

Instructions 

  • In a skillet over medium heat add the oil. Saute the onions until golden and add the garlic, salt and red pepper flakes, cook for another 2 minutes. Set aside to cool.
  • In a bowl mix together the feta, Greek yogurt, egg, dill, spinach, parsley and walnuts until smooth.
  • Fold in the onion and garlic mixture. Set aside and preheat oven to 350°F.
  • Place the phyllo sheets on a clean working surface and cover with light kitchen towel. Working with 1 sheet of dough at a time, brush top lightly with melted butter, place another sheet on top and brush again with butter.
  • Using a sharp knife cut the sheets into 4 strips. At each end place a tablespoon of the filling. Fold one corner over filling to form a triangle and continue to fold onto itself until end of dough strip. Repeat with other strips and filling.
  • Line a baking pan with parchment paper and arrange triangles on top. Brush each with a little of the remaining melted butter and bake for 25 minutes.

Video

Nutrition

Calories: 170kcal | Carbohydrates: 11g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 310mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1575IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: appetizers
Cuisine: Greek, Mediterranean
Author: Kevin
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
titled image (and shown): Greek spanakopita triangles

Kevin

I was bitten by the cooking bug as a kid cooking and baking along side my mom. After an ROP restaurant course in high school, I went to work in restaurants and catering. My love of travel and food has led me across the world and I love to share those foods with family and friends.

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Recipe Rating




4 Comments

  1. 5 stars
    I can’t tell you how many times I’ve made these. Just thought I’d let you know. Keep up the great work Kevin!

  2. 5 stars
    Crispy on the outside and a delicious, filling inside, these are fantastic. Even my 2 kids enjoyed them , yes, my kids!!!!