Spinach and Feta Triangles ( spanakopita triangles ) are crunchy little packets of spinach, feta, Parmesan, garlic and spices folded in phyllo dough. They can be made small or larger as an appetizer or light main. Spinach and feta parcels are made with simple ingredients and can be made ahead! This recipe is vegetarian.
Savory Greek Hand Pies: Spinach and Feta Triangles
Like my Greek Pita Sandwiches, this recipe is a classic pairing of ingredients. These little parcels are full of flavor and so satisfying. Here’s why you should give this recipe a go:
- Fun to make (and eat!)
- Make ahead
- Versatile: appetizer, side or main
- Deliciously crunchy!
Also known as spanakópita triangles, these crunchy little parcles have a savory interior wrapped in the ultimate crispy phyllo crust. They’re simple to make and fabulous as an appetizer, but also can be made into larger triangles for a light main.
Spanakópita ( span-a-ko-pita ) is a Greek savory pie made of spinach, onions, eggs, feta cheese and another cheese like Parmesan or ricotta. It’s traditionally made in a pan where portions can be cut and shared. For this feta and spinach triangles recipe, individual spanakopita are made by folding the spinach feta filling into phyllo pastry triangles.
While my recipe is not authentic spanakópita, we love the flavor profile the added pepper flakes and touch of nutmeg gives this recipe!
Ingredients You’ll Need
- Olive Oil – I use extra virgin. You can use this or unsalted Butter for brushing on the phyllo pastry, both with a pinch of salt.
- Yellow Onions – diced
- Frozen Spinach – or fresh spinach may be used. If using frozen, you’ll squeeze out all the water. For fresh, you’ll blanch the greens, squeeze out the water and then chop.
- Garlic – use fresh minced for best flavor.
- Salt, Pepper and Nutmeg (not traditional and is optional).
- Pinch of Pepper Flakes – for a hint of spice and interest.
- Egg – for binding and moisture.
- Feta – go for creamy sheep’s milk feta (Greek feta). It’s creamier than cow’s milk feta.
- Parmesan – look for vegetarian parm (made without rennet) or you can sub ricotta here (I like con Latte).
- Phyllo Pastry – aka phyllo dough. Look for it in the freezer section of our grocery store, near the puff pastry.
Quick Guide: How to Make Spinach and Feta Triangles
With just a few fresh ingredients and two freezer items, these phyllo triangles are a delicious addition to your appetizer line up, or as a side or main! In summary, here’s how to make Greek spinach triangles (see recipe card for details):
- First, saute the onion in a bit of olive oil. Transfer to a mixing bowl.
- Second, beat an egg and add it to the mixing bowl.
- Third, squeeze the thawed spinach of it’s water and transfer to the bowl with the onions.
- Fourth, to the bowl add the spices, feta and parm and mix well.
- Fifth, cut the phyllo sheets into strips then brush with butter or oil.
- Next, place a portion of the spinach filling on the phyllo and fold it into little triangles.
- Last, transfer the parcels to a baking sheet and bake.
While the spinach feta triangles bake, you’ll have time to whip up an easy yogurt dip. It’s made of Greek yogurt, a bit of lemon, fresh herbs like dill and chives and pinch of salt.
Spinach and Feta Parcels FAQs
What to Serve With Spanakopita Triangles?
If shared as a main, enjoy with a Tomato Cucumber and Onion Salad, or Greek Orzo Pasta Salad. As a side, share with a pureed soup like this Red Pepper Tomato Soup or Tuscan Tomato Chickpea Soup. As an appetizer, enjoy simply with Greek Yogurt Sauce (on recipe card). If sharing as part of a meze platter, Olive Tapenade, Green Olive Tapenade or Easy Artichoke Hummus make a lovely pairing.
How Long Will Spanakopita Keep in the Fridge?
This Feta Triangles Recipe will last in the fridge for up to three days. Reheat in the oven at 350 Fahrenheit for about 15 minutes or until warmed through.
Can You Freeze Spanakopita Triangles?
You can freeze Greek Spinach Feta Triangles with ease and they still retain their crispy texture! Wrap in foil, then store in a freezer bag for up to two weeks. Reheat in the oven at 350 Fahrenheit for about 15-20 minutes or until warmed through.
How do You Fold Phyllo into Triangles?
To fold phyllo into triangles, you’ll cut the phyllo into long strips. Scoop a small portion of spinach feta filling onto one end of the strip, then fold on the diagonal, like a flag fold, all the way to the end of the strip.
Variations on Spinach and Feta Triangles
- Spanakopita Appetizer or Main: for smaller portions, simply shape the phyllo into smaller triangles to yield 15, 3 inch portions. Or, shape into larger, 4 inch portions to yield 10 pieces for a light main. Two parcels each plus a hearty salad or soup makes for a satisfying meal.
- Parmesan or Ricotta: These little Greek Spanakopita Triangles are delicious with Parmesan or ricotta (I like con Latte). Simply sub one for the other by volume.
- Feta: There are all kinds of feta, from sheep’s milk, goat’s milk and cow’s milk with inclusions such as herbs and sun dried tomatoes. Sheep’s milk feta tends to be the creamiest of the lot and one that I prefer.
- Olive Oil or Butter: In order for phyllo dough to bake up crispy, it needs to be brushed with fat prior to baking. You can use unsalted butter or olive oil in this recipe. Add a pinch of salt to whatever you use prior to brushing the phyllo pastry.
A Few Recipe Tips
- Find phyllo dough in the freezer section of your grocery store. I like Athens brand.
- Thaw phyllo dough in the fridge overnight so that it’s ready to work with when you are.
- Phyllo dough is delicate and can become brittle. Work quickly when handling the dough, making sure the filling is ready before taking the phyllo out of its wrapper.
- The phyllo will tear a bit while you’re working with it, just keep going, it’ll hardly be seen in the finished triangles!
- While working with phyllo pastry, keep the remaining dough covered by laying parchment or plastic wrap and a lightly damp (not wet) tea towel over the top of it.
- Make Ahead! Spinach and Feta Triangles can be baked then stored in the fridge for up to three days or frozen for up to two weeks.
Don’t let the fussy details of working with phyllo dough deter you from utilizing its pastry superpowers. Phyllo is forgiving to work with and is worth the effort!
More Spinach and Feta Recipes to Love
- Spinach Pecan Brown Rice Salad
- Lemon Orzo Salad
- Greek Pita Sandwiches
- Spinach Mushroom Pesto Ricotta Lasagna
- Greek Orzo Pasta Salad
Spinach and Feta Triangles Recipe
For the Filling
- 1 teaspoon Extra Virgin Olive Oil
- 1/2 cup (60 grams) Yellow Onion diced small
- 2 teaspoons Minced Garlic
- 1 Large Egg
- 10 ounces (283 grams) Frozen Spinach throughly squeezed and drained of its water *see note for fresh
- 1/2 teaspoon fine Sea Salt
- 1/4 teaspoon Ground Black Pepper
- 1/8 teaspoon Red Pepper Flake
- 1/4 teaspoon Nutmeg
- 1/3 cup (35 grams) Parmesan Cheese grated, **see note
- 1/3 cup (50 grams) Feta crumbled fine, sheep's milk if possible
- 1 teaspoon Lemon Juice
For the Phyllo
- 8 ounces (226 grams) Phyllo Dough one roll, thawed at room temperature
- 3 1/2 tablespoons Unsalted Butter or Olive Oil
- pinch fine Sea Salt
- 1 cup (235 grams) Unsweetened Greek Yogurt or Whole Milk Yogurt
- 1 teaspoon Lemon Zest
- 1 teaspoon Lemon Juice plus more if desired
- 2 teaspoons Fresh Chives chopped small
- 1 teaspoon Fresh Dill chopped fine
- pinch fine Sea Salt
- Thaw the phyllo dough in the fridge overnight. Just before making the filling, set the phyllo dough on the kitchen counter (still in its packaging) to bring to room temperature.
Make the Filling
- In a small saute pan, add the oil and heat until shimmering. Add the onions and saute on medium low heat for about 5-6 minutes or until translucent. Add the garlic and stir until fragrant, about 30 seconds.
- Meanwhile, in a medium mixing bowl, crack the egg and whisk. To this bowl, add the onions and garlic.
- To the egg/onion mixture, add the spinach, salt, pepper, pepper flake, nutmeg, Parmesan and feta cheese and lemon juice. Stir until all the ingredients are evenly distributed. Set aside.
- Arrange oven rack in the center of the oven. Preheat the oven to 375 degrees Fahrenheit (190 Celsius). Line a sheet pan with parchment paper. Set aside.
- Melt the butter, or use olive oil, add a pinch of salt and stir. Set aside. Unroll the phyllo dough. Transfer three sheets to a clean work surface. Immediately, cover the remaining phyllo with a sheet of parchment or plastic wrap and a moist tea towel. Working quickly, arrange the stack of three phyllo sheets portrait wise (with the shortest side towards you). Use the straight edge of a ruler to guide your cut. Using a pizza wheel or pairing knife, cut the phyllo into three equal strips for small 3 inch triangles or two equal strips for large 4 1/2 inch triangles. Hold the top of each strip down while using a pastry brush to throughly "paint" the phyllo with butter or olive oil (you only need to brush the top of the three sheets/strips before adding the filling and folding).
- Spoon or scoop the filling onto the strips at one end. For small triangles, use about 2 teaspoons of filling. For large triangles use about 1 1/2 tablespoons of filling. Fold the phyllo into a triangle, nudging the filling back in if needed. Don't worry if there's a bit of squeeze out. It'll eventually get folded in. Continue to follow the triangle fold all the way to the end of the strip, lightly brush with butter or oil after two to three folds. Once you get to the end, if there's a "tail" left, trim it off, lightly brush the top with butter/oil, then transfer to the pan, butter/oil side down, then brush the back.Repeat until all the filling is used.
- Arrange on the sheet pan and bake the parcels for about 30-35 minutes or until golden brown and crisp.
Make the Yogurt Dip
- In a medium bowl, stir the yogurt, lemon zest and juice, chives and dill and sea salt. Chill until ready to dip.
- Share warm or at room temperature with the yogurt dip. See blog post for pairing ideas.
- Allow the triangles to cool completely. Store in a covered container in the fridge for up to three days. Freeze parcels on a sheet pan in the freezer, then transfer to a storage container for up to one week. Thaw in the fridge or at room temperature. To rewarm, place in a 350 degrees Fahrenheit (180 Celsius) oven for about 10-15 minutes (keep an eye on them so they don't get too dark).