Spinach and Feta Stuffed Phyllo Triangles, also known as Spanakopita in Greek cuisine, are flaky, savory pastries filled with a delicious mixture of fresh spinach, creamy feta cheese, and aromatic herbs. These golden, crispy triangles are perfect as appetizers, snacks, or even a light meal when served with a salad.
The combination of buttery phyllo pastry and the savory, slightly tangy filling creates a delightful contrast in textures and flavors that is both satisfying and elegant. This recipe is a celebration of fresh ingredients and simple, classic flavors. The spinach provides a vibrant green base, feta adds richness and saltiness, and herbs like dill enhance the overall flavor profile.
I love this recipe because it combines simplicity with elegance. The filling is fresh, flavorful, and wholesome, while the phyllo pastry adds a crisp, buttery layer that feels indulgent without being heavy.
The process of folding the triangles is fun and creates a perfect bite-sized pastry every time. These triangles are versatile, portable, and make a great addition to any meal or snack platter.
Spinach and Feta Stuffed Phyllo Triangles are a must-try because they bring together classic Mediterranean flavors in a form that’s easy to enjoy and share.
They are flavorful, visually appealing, and provide a perfect balance of crisp pastry and creamy, savory filling. Whether you’re hosting a gathering, preparing a brunch spread, or simply craving a tasty snack, these triangles are guaranteed to impress.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 12 triangles (serves 4–6 as appetizer)
Calories: Approximately 220 kcal per triangle
Course: Appetizer / Snack
Cuisine: Greek / Mediterranean
For the Filling
2 cups fresh spinach, chopped (or 1 cup cooked and squeezed spinach)
1 cup crumbled feta cheese
½ cup ricotta cheese (optional for creaminess)
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
Salt and black pepper, to taste
1 egg, lightly beaten
For the Phyllo Triangles
6 sheets phyllo pastry, thawed if frozen
3 tablespoons melted butter or olive oil, for brushing
Step 1: Prepare the Filling
In a skillet, sauté onion and garlic in a small amount of olive oil over medium heat until softened. Add chopped spinach and cook until wilted (if using raw). Remove from heat and allow to cool slightly. Transfer to a mixing bowl and combine with crumbled feta, ricotta (if using), dill, salt, black pepper, and the beaten egg. Mix until well combined.
Step 2: Prepare the Phyllo Sheets
Preheat the oven to 375°F (190°C). Lay one sheet of phyllo on a clean surface and cover the remaining sheets with a damp towel to prevent drying. Brush the phyllo sheet lightly with melted butter or olive oil. Cut the sheet into 3–4 strips lengthwise, depending on desired triangle size.
Step 3: Fill and Fold the Triangles
Place about 1 tablespoon of the filling at the end of each strip. Fold one corner over to form a triangle. Continue folding the strip in a triangular pattern until the entire strip is used. Repeat with remaining strips and filling. Brush the tops of the triangles with additional butter or olive oil.
Step 4: Bake the Triangles
Place the triangles on a baking sheet lined with parchment paper. Bake in the preheated oven for 20–25 minutes, or until the phyllo is golden brown and crisp. Remove from the oven and let cool slightly.
Step 5: Serve
Serve warm as an appetizer, snack, or side dish. They can also be served at room temperature, making them ideal for parties or picnics.
Spinach and Feta Phyllo Triangles can be served as a standalone appetizer or alongside a Greek salad, tzatziki sauce, or a light soup. They are great for brunches, lunch boxes, or party platters.
Work quickly with phyllo pastry to prevent it from drying out; keep unused sheets covered with a damp cloth. Adjust the salt in the filling based on the saltiness of the feta. For extra flavor, add a pinch of nutmeg or a squeeze of lemon juice to the filling. Brush generously with butter or olive oil to achieve a golden, crispy exterior.
Cheese Variation: Use a mix of feta, ricotta, and Parmesan for a richer flavor.
Vegetable Variation: Add cooked mushrooms, zucchini, or roasted red peppers to the filling.
Herb Variation: Replace dill with parsley, mint, or basil for a different aromatic profile.
Vegan Option: Use a tofu or cashew-based cream in place of the cheeses and omit the egg.
Mini Triangles: Cut phyllo into smaller strips for bite-sized appetizers.
Refrigeration: Store baked triangles in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 5–10 minutes.
Freezing: Assemble triangles and freeze on a tray before baking for up to 1 month. Transfer to an airtight container or freezer bag. Bake from frozen at 375°F (190°C) for 25–30 minutes.
Baking sheet
Parchment paper
Skillet for sautéing filling
Pastry brush for buttering phyllo
Knife and cutting board
Spinach and Feta Stuffed Phyllo Triangles are a delightful, flaky, and flavorful treat that combines wholesome ingredients with crisp pastry. They are easy to make, versatile, and perfect for any occasion, from casual snacks to elegant appetizers. With their golden exterior, savory filling, and appealing presentation, these triangles are a must-try for anyone who loves Mediterranean flavors and delicious, shareable dishes.
Spinach and Feta Stuffed Phyllo Triangles, also known as Spanakopita in Greek cuisine, are flaky, savory pastries filled with a delicious mixture of fresh spinach, creamy feta cheese, and aromatic herbs. These golden, crispy triangles are perfect as appetizers, snacks, or even a light meal when served with a salad
