Join 8,000+ other food lovers enjoying weekly recipes.

Spanakopita Triangles – Spinach and Feta Phyllo Appetizer

Spanakopita Triangles are Greek pastry hand pies filled with spinach and feta cheese. The layers of phyllo dough are flaky and work well with the slightly salty filling of spinach and feta.

Crispy spanakopita triangles on a with a cream dip.

How to Eat & Serve Spanakopita Triangles

Spinach and Feta Spanakopita Triangles can be eaten as a snack or an appetizer, hot or cold, on their own or with a bit of a refreshing  Cucumber and Yogurt Dip (Tzatziki).

The pie can be made into individual portions, as you see in this post, or layered in a baking dish and then cut into squares, kind of like baklava.

Greek pastries hand pies filled with creamy spinach and feta filling laid out in a row!

How to reheat Spanokopita

As much as I wanted to eat the whole batch by myself, I found enough restraint not to. Next day, I reheated Spanokopita in the oven for 5 – 7 minutes at 350F and they were back to the just-out-of-the-oven crispness and flakiness, just like the freshly made ones.

Spinach and feta phyllo triangles laid out on a baking sheet.

Spinach and Feta Phyllo Triangles – Spanakopita

Yield: 20 pcs
Ingredients for Spinach Phyllo Spanakopita Triangles:

  • baby spinach, roughly chopped
  • cottage cheese (small curd)
  • feta cheese
  • large eggs, beaten

All the ingredients needed for these crispy spanakopita triangles.

How to make Spanakopita Triangles Recipe:

  • Microwave spinach until wilted, about 1 minute.
  • Set aside about 4 tablespoons of beaten egg into a separate bowl. Mix the remaining egg with feta and the cottage cheese. Now add the spinach and mix again.

How to make the spanakopita triangle filling with Feta cheese and spinach.

How to Fold Spanakopita

  • Set the phyllo dough short side towards yourself, and cut it into 3 long strips. Roll up the rest of the phyllo sheets and cover with a towel or a slightly dampened paper towel, to prevent them from drying.
  • Drizzle couple teaspoons of butter all over the sheet. Add 1 tablespoon of feta-spinach filling to the end of each strip that’s closest to you.
  • Now grab two layers of sheets and start folding like pictured, into a triangle. Try to move fast or the phyllo dough will dry out.

How to fold the spanakopita triangles with melted butter and phyllo dough sheets.

How to Bake Feta & Spinach Phyllo Triangles –

  • Place the Spanakopita triangles on a baking sheet and brush each triangle with either butter or the beaten egg. If you brush it with the beaten egg, they will have a sheen to them.
  • Try to bake Spanakopita Triangles as soon as you form them, or the wet filling will soften the phyllo dough and they will cause breakage while baking (see last picture in the post). Bake at 350F, for about 20-25 minutes or until golden in color.

Phyllo dough triangles filled with a Feta cheese filling on a baking sheet.

  • Eat warm or cold with refreshing Cucumber and Yogurt dip (recipe for Tzatziki dip here).  Re-crisp leftovers by placing back in the oven for about 5-7 minutes, at 350F.

Spanakopita triangle dipped in a creamy tzatziki dip.

Here are some other great APPETIZERS:

Spinach and Feta Phyllo Triangles - Spanokopita

Spinach and Feta Phyllo Triangles - Spanokopita | Let the Baking Begin!
5 from 2 votes

These Spanakopita Triangles are Greek pastry hand pies filled with spinach and feta cheese.

Author: Marina | Let the Baking Begin!
Course: Appetizer
Cuisine: Greek
Keyword: spanokopita
Calories: 45 kcal
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 20 servings

Ingredients

  • Ingredients:
  • 5 oz. baby spinach roughly chopped
  • 3 oz. cottage cheese small curd
  • 8 oz. feta
  • 3 eggs beaten

Instructions

  1. Microwave spinach until wilted, about 1 minute, or put in a skillet, cover with lid and allow to wilt over medium-low heat.
  2. Take away about 4 tablespoons of beaten egg into a separate bowl. Add the remaining egg to 8 ounces feta, 3 ounces cottage cheese (orhomemade farmer's cheese) and mix together until everything is well combined. Now add the spinach and mix again.
  3. Take about half of your phyllo sheets and cut them into 3 long strips (about 3 inches wide each). Roll up the rest of the phyllo sheets and cover with a towel, to prevent them from drying.
  4. Drizzle couple teaspoons of butter all over the sheet. Add 1 tablespoon of feta-spinach filling to the end of each strip that's closest to you. Now grab two layers of sheets and start folding like pictured, into a triangle. Try to move fast or the phyllo dough will dry out.
  5. Place the triangles on a baking sheet and brush each triangle with either butter or the beaten egg. If you brush it with the beaten egg, they will have a sheen to it.
  6. Try to bake them as soon as you form them, or the wet filling will soften the phyllo and they will break while baking (see last picture in the post). Bake at 350F, for about 20-25 minutes or until golden in color.
  7. Eat warm or cold with refreshing Cucumber and Yogurt dip (recipe for Tzatziki dip here). Re-crisp leftovers by placing back in the oven for about 5-7 minutes, at 350F.
Nutrition Facts
Spinach and Feta Phyllo Triangles - Spanokopita
Amount Per Serving
Calories 45 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 35mg12%
Sodium 157mg7%
Potassium 60mg2%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 754IU15%
Vitamin C 2mg2%
Calcium 70mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

 

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

Join 8,000+ other food lovers enjoying weekly recipes.

Comments

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Barbara Sosnowski

    Eg.
    Ingredients:
    5 oz.(140 g) baby spinach roughly chopped
    3 oz. (85 g) cottage cheese small curd
    8 oz. (225g) feta
    3 eggs beaten

    · Reply
  • Barbara Sosnowski

    Please can you include metric measurements for the rest of the world?
    When I see oz, it puts me off and I go search8ng elsewhere.

    · Reply
    • Thank you Barbara,
      We are in the process of adding metric measurements as an option for conversion on all of the recipes. Hope you stick around 🙂

      · Reply
  • Tanvi

    That was such a good recipe with spinach. Great idea to feed kids spinach because they almost threw it away. I would definitely try it. Thanks for sharing 🙂

    · Reply
  • A beautiful blog post! I would love to be invited to join your Let the Baking Begin group board on Pinterest. Thanks!

    · Reply
  • I love phyllo dough. I have enjoyed spanakopita before but have never made it at home but with your great point on reheating them I might try!
    Thanks for the post!

    · Reply

As seen in