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Spanakopita triangles on a plate garnished with dill with a yogurt dip on the side.

Spinach and Feta Triangles Recipe

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.
This recipe yields 15, 3 inch (7.6 centimeters) triangles or 10, 4 1/2 inch (11.4 centimeters) triangles.
Course Appetizer, Main Course
Cuisine Greek
Keyword spanakopita triangles, Spinach and Feta Triangles
Prep Time 30 minutes
Cook Time 36 minutes
Servings 15 , 3 inch Triangles
Calories 129kcal
Author Traci York | Vanilla And Bean


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

Yogurt Dip

  • 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.

To Assemble

  • 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.

To Share

  • Share warm or at room temperature with the yogurt dip. See blog post for pairing ideas.

To Store

  • 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).


*Fresh Spinach: Although I've not tried it in this recipe, I wouldn't hesitate using fresh. You'll need about 1 1/2 pounds (680 grams) of fresh spinach. Bring a large pot of water with a heavy pinch of salt to a boil. Blanch the spinach in three to four batches for about 30 seconds each or until the spinach is wilted. Transfer to a colander in an ice bath to cool. Drain, squeeze out all the water, pat dry, then chop.
**Parmesan Cheese: Look for vegetarian friendly grated Parmesan cheese (one that does not use rennet in production). BelGioioso and Organic Valley, are both vegetarian friendly. 


Serving: 1, 3 inch parcel | Calories: 129kcal | Carbohydrates: 11g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 320mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2389IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 1mg