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Spanakopita (Greek Spinach and Feta Phyllo Triangles) Recipe

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4.4 from 21 reviews

Traditional Greek Spanakopita is a savory spinach and feta cheese pie wrapped in crispy, buttery phyllo pastry. This recipe combines sautéed spinach, herbs, and creamy feta to create flavorful triangles that are baked until golden and crisp, perfect as an appetizer or snack for gatherings.

Ingredients

Filling

  • 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)

Assembly

  • 6 tablespoons unsalted butter (melted)
  • About 20 sheets (one sleeve) phyllo pastry, defrosted

Instructions

  1. Make the filling: Heat olive oil in a large skillet over medium heat. Add the diced red onion and cook, stirring frequently, for about 5 minutes until softened.
  2. Add garlic and dill: Stir in minced garlic and dried dill, cooking with the onions for approximately 5 more minutes until caramelized and tender. Remove from heat and let cool.
  3. Prepare spinach: Thoroughly squeeze the defrosted spinach to remove excess water. You should have about 1 cup of drained spinach.
  4. Combine filling: Add the drained spinach to the skillet containing the onion mixture. Mix in chopped parsley, green onions, lemon zest, black pepper, and crumbled feta cheese until ingredients are well distributed.
  5. Preheat oven and prepare baking sheet: Preheat the oven to 375° F (190° C) and line a baking sheet with parchment paper.
  6. Prepare phyllo strips: On a clean surface, unroll the phyllo pastry and cut it lengthwise into 2½ to 3-inch wide strips using a pizza cutter. Cover the pastry with a barely damp towel to keep it from drying out.
  7. Butter phyllo layers: Place one sheet of phyllo on the surface and brush lightly with melted butter. Place a second sheet on top and brush with butter as well.
  8. Add filling and fold triangles: Place a heaping tablespoon of filling in one corner of the layered phyllo. Shape the filling into a triangular form reaching towards the edges. Fold the corner over the filling to the nearest opposite edge, then roll the triangle along the strip, folding as you go, until reaching the end of the phyllo strip.
  9. Place on baking sheet: Place each folded triangle on the lined baking sheet about ½ inch apart and cover with a damp towel. Repeat the process with remaining phyllo strips and filling.
  10. Bake spanakopita: Bake in the preheated oven for 20-25 minutes until the triangles are golden brown and crisp.
  11. Cool and serve: Remove from oven and let cool for 10 minutes before serving to allow flavors to settle and the phyllo to crisp further.

Notes

  • Be sure to drain the spinach thoroughly to avoid soggy filling and soggy phyllo.
  • Handle phyllo sheets gently; keep them covered with a damp towel to prevent drying out.
  • You can prepare the triangles ahead of time and freeze them prior to baking. Bake from frozen, adding a few extra minutes to the bake time.
  • Brush phyllo lightly with butter to achieve a crisp and golden finish without greasiness.
  • For a more herbaceous flavor, add fresh dill if available alongside dried dill.

Find it online: https://justsosavory.com/spanakopita-greek-spinach-and-feta-phyllo-triangles-recipe/