Name: Spanakopita (Greek Spinach and Feta Phyllo Triangles) Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Greek
Ingredients: 16 ounces frozen spinach (defrosted, drained); 1 tablespoon olive oil; 1 medium red onion (diced); 5 garlic cloves (minced); 2 teaspoons dried dill; ½ cup parsley leaves (finely chopped and loosely packed); ¼ cup green onions (finely chopped, about 5 – white and light green portions); 2 teaspoons lemon zest; ½ teaspoon black pepper; 1 ½ cup crumbled feta cheese (about 6 oz); 6 tablespoons unsalted butter (melted); About 20 sheets (one sleeve) phyllo pastry, defrosted

Jump to Recipe· 4.4 from 21 reviews

If you’re craving a dish that bursts with vibrant flavors and satisfying textures, look no further than this Spanakopita (Greek Spinach and Feta Phyllo Triangles) Recipe. These golden, crispy triangles are filled with a savory combination of spinach, tangy feta, fresh herbs, and a hint of lemon zest, all wrapped in delicate phyllo pastry. Perfect as an appetizer, snack, or light meal, this recipe brings a taste of Greece right to your kitchen with every flaky bite.

Ingredients You’ll Need

A white pan on a white marbled surface shows four stages of cooking with a wooden spoon in it. The first stage has small pink and white chopped onions scattered lightly on the pan floor with a wooden spoon resting inside. The second stage adds small bits of green herbs mixed with the onions in a small pile in the center of the pan with the wooden spoon scooping on top. The third stage has three main layers: bright dark green leafy vegetables on the top left side, light green chopped celery at the bottom left, and a pile of crumbly white cheese mixed with yellow lemon zest on the right half of the pan with the wooden spoon lying on the left side. The fourth stage shows all the ingredients mixed together into a rough textured green, white, and yellow blend covering the pan floor, stirred with the wooden spoon resting inside. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Spanakopita (Greek Spinach and Feta Phyllo Triangles) Recipe lies in the simplicity of its ingredients, each playing a vital role in building layers of flavor and texture. From the creamy feta to the fresh herbs and buttery phyllo, every component works harmoniously to create an unforgettable dish.

16 ounces frozen spinach (defrosted, drained): Provides the earthy green base and moisture for the filling.
1 tablespoon olive oil: Adds a subtle richness when sautéing the onions and garlic.
1 medium red onion (diced): Brings a mild sweetness and depth to the filling.
5 garlic cloves (minced): Infuses a warm, aromatic punch that elevates the whole dish.
2 teaspoons dried dill: Offers the classic herby note that’s signature to Greek cooking.
½ cup parsley leaves (finely chopped and loosely packed): Adds fresh brightness and color contrast.
¼ cup green onions (finely chopped): Contributes a mild oniony crunch and freshness.
2 teaspoons lemon zest: Introduces a zesty brightness that balances the richness.
½ teaspoon black pepper: Enhances all the flavors with a gentle kick.
1 ½ cup crumbled feta cheese (about 6 oz): Gives that signature tangy creaminess that makes spanakopita irresistible.
6 tablespoons unsalted butter (melted): Ensures each layer of phyllo is richly golden and crisp.
About 20 sheets phyllo pastry (defrosted): The delicate, flaky wrapping that holds all the filling together perfectly.

How to Make Spanakopita (Greek Spinach and Feta Phyllo Triangles) Recipe

Step 1: Prepare the Filling

Start by heating olive oil in a large skillet over medium heat. Toss in the diced red onion and cook, stirring regularly, until it softens and becomes slightly translucent — about 5 minutes. Then add the minced garlic and dried dill, cooking for another 5 minutes until everything caramelizes gently and releases its enticing aroma. This base layer sets the flavor tone for your filling.

Step 2: Incorporate the Spinach and Herbs

Once your onions and garlic mixture has cooled just a bit, squeeze as much water as possible from the defrosted spinach to avoid soggy triangles. Aim for about a cup of spinach. Add it into the skillet, mixing it with parsley, green onions, lemon zest, and black pepper. Stir in the crumbled feta cheese last, folding the filling elements together until evenly combined.

Step 3: Assemble the Phyllo Triangles

Preheat your oven to 375°F and line a baking sheet with parchment paper to prevent sticking. Lay out your phyllo sheets and cut them lengthwise into strips about 2 ½ to 3 inches wide. Always keep the sheets covered with a barely damp towel to prevent drying out. Take one sheet and gently brush a thin layer of melted butter. Place a second sheet on top and butter it as well.

Step 4: Fill and Fold

Place a generous tablespoon of the spinach and feta filling in one corner of the layered phyllo strip. Shape the filling into a neat triangle, then fold the corner of the pastry over the filling to the opposite edge. Continue to fold the triangle over itself repeatedly, moving down the length of the strip until you reach the end. This folding technique creates the iconic triangle shape that’s both charming and practical.

Step 5: Bake until Golden and Crispy

Transfer each finished triangle to the prepared baking sheet, placing them about half an inch apart. Cover the tray with a damp towel to keep the phyllo fresh as you assemble the rest. Once all are ready, bake in the preheated oven for 20 to 25 minutes, or until the triangles turn golden brown and irresistibly crisp. Let them cool for about 10 minutes before digging in to enjoy that perfect crunch.

How to Serve Spanakopita (Greek Spinach and Feta Phyllo Triangles) Recipe

The image shows two white baking sheets placed side by side on a white marbled surface. The left sheet holds rows of raw triangular pastries made with thin white layers of dough wrapped around filling, arranged neatly with slight gaps between each piece. The right sheet displays the same pastries after baking, now golden brown with a crisp, flaky texture clearly visible on the surface and edges. Each triangle has multiple thin, flaky layers that catch the light, showing a crispy, browned finish. The background and baking sheets are clean and bright, highlighting the contrast between the raw and cooked pastries. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To really make your Spanakopita shine, sprinkle a little extra crumbled feta or fresh parsley on top right before serving. A light drizzle of extra virgin olive oil or a sprinkle of freshly cracked black pepper can also add elegance to the presentation and deepen the flavor experience.

Side Dishes

This recipe pairs beautifully with a variety of sides. Serve alongside a bright Greek salad with tomatoes, cucumbers, olives, and a lemon-oregano dressing to complement the richness of the phyllo. A dollop of creamy tzatziki makes an excellent accompaniment, bringing cooling yogurt and cucumber notes to balance the warm triangles.

Creative Ways to Present

If you’re hosting a party, arrange the Spanakopita triangles on a wooden board lined with parchment, garnished with fresh herb sprigs for a rustic touch. Alternatively, serve them in a pretty basket lined with linen for a casual brunch vibe. These triangles also make delightful finger food for potlucks, picnics, or anywhere you want to impress with minimal fuss.

Make Ahead and Storage

Storing Leftovers

Leftover Spanakopita (Greek Spinach and Feta Phyllo Triangles) keep wonderfully in an airtight container in the refrigerator for up to 3 days. To keep the phyllo crisp, consider layering the triangles between sheets of parchment paper. This makes for easy grab-and-go snacks or reheated mini-meals.

Freezing

You can freeze the assembled but unbaked triangles by placing them on a lined baking sheet and freezing until solid. Then transfer to a freezer-safe bag or container and keep for up to 2 months. When you want to enjoy them, simply bake straight from frozen, adding a few extra minutes to the baking time.

Reheating

The best way to reheat spanakopita is in a preheated oven at 350°F for 10-15 minutes to restore that flaky, crisp texture. Avoid the microwave if you want to keep the pastry from becoming soggy. Watching the butter melt and the crust crisp up again is part of the joy of enjoying these leftovers.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Just be sure to thoroughly wilt and drain the fresh spinach to remove excess moisture before mixing with the filling ingredients. This will keep your phyllo from getting soggy.

Is it possible to make the phyllo triangles ahead of time?

Yes, you can assemble the triangles a day in advance and keep them covered in the refrigerator. When ready, bake them as directed, adding a few extra minutes to ensure they heat through.

What can I substitute for feta cheese?

If feta’s not your favorite, try using ricotta with a little lemon zest and salt for a milder filling, or goat cheese for a tangy alternative. Just keep in mind this will change the flavor profile.

How do I prevent the phyllo from drying out while assembling?

Keep all unused phyllo covered with a barely damp kitchen towel as you work. Phyllo dries out very quickly and becomes brittle, so this step is key for easy handling and optimal flakiness.

Can I make this recipe vegan?

Yes! Replace the feta with a plant-based cheese or crumbled tofu seasoned with lemon and herbs, and use olive oil instead of butter when brushing the phyllo. The filling will still be delicious and full of flavor.

Final Thoughts

You really can’t go wrong with this Spanakopita (Greek Spinach and Feta Phyllo Triangles) Recipe—it’s comforting, crunchy, and packed with fresh herbs and savory cheese. Whether you’re making it for a special occasion or just because you’re craving something delicious, these triangles are bound to become a beloved staple. I can’t wait for you to try it and share the joy of Greek flavors with your friends and family!

Spanakopita (Greek Spinach and Feta Phyllo Triangles) Recipe

Ingredients You’ll Need