Making Spanakopita Triangles are a family tradition. They are traditionally served as a Greek appetizer or snack and are served at almost every family gathering! They are made with feta cheese (also known as spanakotiropita), ricotta cheese (my secret ingredient) and spinach leaves wrapped in flaky, buttery phyllo dough. They are SO delicious!
Other than the fact that this recipe has been a staple Greek appetizer in our family for years and years, it is the filling that makes this recipe stand out amongst the others.
My secret ingredient in this recipe is the RICOTTA CHEESE! It is not traditional but it IS amazing.
A "traditional" Greek spanakopita filling simply uses spinach and feta cheese however I have found that incorporating ricotta cheese adds a much needed creaminess that I feel many, MANY spinach pies lack.
When you bake spanakopita, it tends to dry out, as does anything when it's heated. So adding something moist like ricotta will prevent this from happening leaving a deliciously cheesy and creamy interior even when it's cold.
I also add lemon juice which goes SO incredibly well with spinach, it is a must!
These Spinach and Feta Phyllo Dough Cups are a delicious alternative to these triangles but even faster! Serve alongside my Greek pasta salad!
What Is Spanakopita?
Growing up Greek, I am no stranger to spanakopita. Greek spinach pie was always at family parties in some form or another. And I always ate multiples...with a huge dollop of tzatziki on the side of course! 🙂
A 'traditional' Greek spanakopita is a savory vegetarian pie made primarily with spinach, feta cheese and a pastry dough. It is a common Greek appetizer or side dish. Some recipes are made into one large pie and cut into squares while others are made into individual servings where they are rolled or folded into triangles.
Growing up, my mother would make these spanakopita triangles ALL the time! They were one of my favorite appetizers to snack on while waiting for family to arrive. They were the perfect make ahead finger food.
She always used phyllo dough instead of puff pastry dough because of how flaky and buttery it is. My preferred phyllo dough is Athens. It is available in almost every grocery store and always gives me delicious results!
Another delicious Greek side are these Greek French Fries!
How To Make Spanakopita Triangles
Folding spanakopita is not hard I promise! I used to do it when I was younger and not at all skilled in the kitchen.
I always use frozen store-bought phyllo sheets. I do not think it is worth the trouble of making your own phyllo dough from scratch since the store-bought is awesome.
With that said, if you want to do that, here is a homemade phyllo dough recipe.
Regardless of how you get your pastry dough, it is pretty forgiving and will still bake to crispy perfection, even with holes.
Step 1: Defrost your phyllo dough in the refrigerator. Keep your dough covered with a towel to prevent it from drying out.
Step 2: Layer one sheet of phyllo dough and sprinkle or brush your dough with melted butter. Add a second layer and repeat.
Step 3: Cut your rectangle into 3 long strips (lengthwise).
Step 4: Add 1-2 tablespoons of spinach filling to the bottom of each strip.
Step 5: Fold your dough by taking the bottom corner and folding it upwards over the spinach and feta filling. The bottom of the dough should line up with the edge.
Step 6: Continue folding your mini pies upwards like in the photo until you use all the dough. Then finish with some more butter.
Step 7: Finish by brushing your spanakopita triangles with an egg wash and bake until golden brown.
If you want to bake your spanakopita in one baking dish, this recipe will show you how to make a large spanakopita pie that you can cut it into individual portions. This is ideal for serving a lot of people at once for a large dinner rather than appetizer.
📝Other Filling Variations:
If you want, you can tweak the filling ANY way you please although I like it just the way it is.
Here are some popular and delicious ways to change it up:
- Add fresh parsley or dried oregano instead of dill
- Use green onions (scallions) or chives for a unique onion flavor.
- Add other spices like chili powder or paprika can add some heat or an added smoky flavor.
- Worcestershire sauce would be a delicious savory addition.
- Add freshly minced garlic instead of garlic powder.
- Add onion powder for more onion flavor to your filling.
- Add nutmeg! It is used in a lot of Greek cooking and goes very well with spinach!
Freezer Tips
Spanakopita triangles are great to make in advance when expecting guests the next day or week because they freeze so well.
To freeze your triangles, you need to first make sure your spanakopita are fully cooled. (This prevents freezer burn.)
Then, to prevent sticking, flash-freeze them in a single layer. This step is CRUCIAL! Then after about 20 minutes, they should be hard enough to stack together so you can add them to a large freezer bag or Tupperware container and freeze for up to 8 weeks.
Reheating
Reheating your spanakopita triangles are easy! You do NOT want to microwave them. Instead, place them on a sheet pan in the oven at 350 degrees F for about 5-10 minutes or until they are warmed through.
Reheating them in the oven will ensure they stay flaky!
They are a great make ahead appetizer also!
Final Expert Tips
- Brushing layers of phyllo dough with melted butter gives your dough extra crispiness.
- Fill your spanakopita triangles as much as you can so the ratio of dough to filling is equal.
- Seal the edges of your triangles with an egg wash so the filling does not spill out too much.
- Frozen spinach can be used instead of fresh spinach if you wish. Just make sure to squeeze out as much of the water as possible so the filling is not watery.
Other Greek appetizers you may like:
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Easy Spanakopita Triangles (Mini Greek Spinach Pies)
Ingredients
- ½ cup salted butter
- ⅔ cup onions, large dice
- 3 oz. fresh spinach leaves (about 3 cups fresh) ((2 ½ oz. frozen spinach))
- 1 8 oz. roll phyllo dough (you need 16 sheets)
- 6 oz. feta cheese, crumbled
- ⅓ cup ricotta cheese
- 1 egg yolk
- ½ tablespoon freshly squeeze lemon juice
- 1 teaspoon freshly chopped dill
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- Sesame Seeds *Optional
Instructions
- Preheat your oven to 375° F.
- Saute your chopped onion in a skillet with 2 tablespoon of butter for about 10 minutes or until translucent.
- If using fresh spinach, add it to your onions and saute for another 5 minutes or until the leaves are wilted down and water is fully evaporated. Take off heat.
- If using frozen spinach, make sure it is fully thawed. (A microwave can help do this quickly.)*There is a lot of excess water in frozen spinach so make sure to drain it very well. Take a few paper towels or a dish cloth and squeeze out any excess water. You do not want a watery filling!
- Add drained/cooled spinach, ricotta cheese, feta cheese, salt, onions, lemon juice, dill and garlic powder to a medium sized bowl and mix.
- Melt your butter in a saucepan or in a small bowl using your microwave. Scramble your egg in another bowl.
- Pull out your defrosted phyllo dough and lay one sheet down on the table.Make sure to cover your phyllo dough with a slightly damp dishtowel so it does not dry out!
- Carefully brush one sheet of phyllo dough lightly with butter. Add another layer of dough and brush again. You should have two buttered layers.
- Cut your phyllo dough into thirds lengthwise. Add 1½ - 2 tablespoon of filling to the bottom of each strip of phyllo dough.
- Begin folding from the bottom up. You will want to maintain a right triangle. Continue folding the triangle upward until you reach the top. (See photos.) You should end up with 24 triangles.Brush your egg wash generously over the top and sides of your triangles and place on a nonstick baking sheet. Repeat until finished. Sprinkle sesame seeds on top if you prefer.°
- Bake in the center of your oven for 12-15 minutes or until your dough turns golden brown.
Video
Recipe Notes
- You want to fill your triangles with as much filling as you can without having it spill out.
- Make these ahead of time and store in the fridge. Then reheat in the oven at 350°F until just warmed through and crispy again.
- To freeze your triangles, you need to first make sure your spanakopita are fully cooled. Then, to prevent sticking, flash-freeze them in a single layer. After about 20 minutes, they should be hard enough to combine and freeze together.
Tracey
Hi there ! I made these for a family gathering and they were a big hit. I baked them, then reheated them a couple of hours later.
My question is can I freeze them (baked or not) and then let them thaw before reheating or baking them? I want to make them ahead of time and then bring them away for a weekend. So they will be in a cooler for about 6 hours and then we will be serving them the next day. Thanks !
Aleka Shunk
Hi Tracey, I'm so glad everyone liked them! I recommend filled/folding them, then freezing them unbaked. Make sure to flash freeze them so they do not stick together. This will give the best results!
Rebecca
Hi! When my triangles cool to room texture, the filling has an off putting texture. It is almost paste-like. Do you have any tips on how to avoid this?
Aleka Shunk
Hi there! This is most likely because of the type of frozen spinach used. Try a different brand of spinach and make sure to squeeze out the excess water.
Alicia
I just made these a third time for a gathering, and they were inhaled by a small group in a matter of minutes!
I looked for a large (like 9x13) spinach pie recipe for an entree, based on the same ingredients on your site, couldn’t find one.
You advised Libby, above, to make a pie—would you use the same amount/proportions prescribed in this recipe? How long would you bake it? Thank you!
Aleka Shunk
Hi Alicia! Thanks so much for your kind review! I am glad everyone loved them! 🙂 I have not made it using a larger casserole dish yet but imagine you would need to layer it so it is at least an inch thick. Please let me know if you do try it out!!
alicia
I may try it, but honestly, I don’t think the proportion of filling this recipe produces will be enough for a layer, which is why I asked.
Aleka Shunk
You may be right. So I would double it and go from there. OR triple it and freeze any extra filling for another time.
JANE T ELLIOTT
Hi! Made and froze these about 9 days ago for a big party tomorrow night....hoping you might see this in time...!
Question: how long do they need to bake from frozen? I believe the info above is for baking them from refrigerated??
I made about 75 of them and they tasted (when freshly baked) fabulous! Should I let them thaw before re-heating? Or can I reheat from frozen?
Thanks for a great recipe! 🙂
Aleka Shunk
Hi Jane! Thanks so much! Are they already baked? If not, I would bake them frozen. If they are already baked, I’d just warm them up at the lowest oven setting. I hope they go over well! 🙂
Sabryna
I got 13! Lol may have used too much filling in each- I’m ok with it 😏
Great recipe!
Aleka Shunk
Thank you!!
Es
Hi alekas, I was a bit puzzled by the 2/3 cup onion 1/3 cup spinach ratio. Total of 1 cup. Is that correct? Most recipes do have more spinach.
Aleka Shunk
Hi, That's 2/3 cup roughly chopped onion which will cook down a lot. The spinach is about 3 cups fresh spinach leaves which cooks down to about 1/3 cup. I hope this helps.
Vc
This is not spanakopita. This is spanakotriopta!
Aleka Shunk
Yep! I find more people search for "spanakopita" and expect feta cheese. Many non-Greeks do not know about spanakotiropita:)
Angie Gilchrist
My daughter and I have been eating up frozen spanakopita during this pandemic. However we haven't been able to find it for weeks. So, I decided to make it from scratch. Wow! The filling alone is amazing. Not sure I can wait for the phyllo dough to come to room temperature before eating it all.
Thank you for sharing this recipe. We already love it!
Aleka Shunk
Hi Angie! Thank you so much for your kind review. I am so glad you both love it! 🙂
Betsy
Loved, loved, loved this recipe. I am making it for the second time this month to bring to a gathering! Thank you!
Aleka Shunk
Betsy, Thanks so much for your sweet review! I hope everyone LOVES it too!! 🙂
Libby
Hi Aleka, I want to make larger triangles to serve as an entree. Should I just double the size to make 12?
I love your addition of ricotta and lemon juice. What do you suggest serving it with? I’m contemplating a side of tzatziki and chopped sun dried tomatoes ? Love your opinion..
Aleka Shunk
Hi Libby! I highly suggest you make a spanakopita pie instead! You can use the same ingredients however instead of folding them into small triangles, you can layer your phyllo dough in a casserole dish and then add the spinach mixture in between the layers. Try to make it at least an inch thick! And YES, I would definitely serve it with tzatziki sauce. If you're going the vegetarian route, maybe also roasted red peppers. If not, small meatballs would go with both as well!
Patricia
I was a bit confused by the paragraph saying make these ahead of time.... etc after the instruction to bake for 15 to 20 mins at 375°... I also didn't know what that converted in Gas, so had to look that up.. Panic as my pastry was out waiting.
I have made these before, they are real yummy... Thankyou.
Aleka Shunk
Hi Patricia, I am confused by your questions. Can you explain a bit better or copy and paste the part that is confusing to you? Also, what do you mean convert to gas? Thanks!
Carolyn Berridge
Hi, maybe I missed it, but how many triangles does this recipe make?
Aleka Shunk
Hi Carolyn! Thanks for asking. I just updated it! 🙂 You should get 24 triangles! Let me know how they turn out!!
Debbie
Hi, Aleka. This looks good. A question....the recipe instructs to layer two sheets of phyllo. Your narrative and the picture looks like three layers. Which do you recommend?
Aleka Shunk
Hi Debbie! My mistake! Thank you so much for pointing that out. Initially I used 3 sheets of phyllo dough but thought the ratio of filling to dough was off (too much dough), so I changed it to TWO after I wrote the post. It is all fixed now. Please let me know how they turn out for you! 🙂