Spanakopita Spinach and Feta Triangles
Crispy spanakopita triangles made with flaky phyllo dough and a savory filling of spinach, feta, Parmesan, garlic, and nutmeg. These golden baked appetizers are perfect for parties, holidays, or make-ahead snacks.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 47 minutes
- Yield: 40 triangles
- Category: Appetizer
- Method: Bake
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
10 oz frozen chopped spinach, thawed and well drained
8 oz feta cheese, crumbled
1/4 cup freshly grated Parmesan cheese
2 cloves garlic, minced
1/4 tsp ground nutmeg
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 large egg, lightly beaten
1 package frozen phyllo dough, thawed
1/2 cup butter, melted
Yogurt mint sauce or tzatziki sauce, optional for serving
Instructions
- Preheat the oven to 375°F and line two large baking sheets with parchment paper.
- Place thawed spinach in a kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- In a medium bowl, mix the drained spinach, feta, Parmesan, garlic, nutmeg, salt, pepper, and beaten egg until evenly combined.
- Unroll the phyllo dough and keep it covered with lightly dampened towels to prevent drying.
- Place one sheet of phyllo on a work surface and brush lightly with melted butter. Place a second sheet on top and brush with butter.
- Cut the layered phyllo lengthwise into five long strips about 6 cm wide.
- Place about 1/2 tablespoon of filling at the bottom of each strip.
- Fold one corner over the filling to form a triangle, then continue folding upward in a flag-style pattern until the end of the strip.
- Brush the outside of each triangle lightly with butter and place on the prepared baking sheets.
- Bake for 15–17 minutes, or until the triangles are puffed, golden, and crisp. Serve warm with yogurt mint sauce or tzatziki if desired.
Notes
- Make sure the spinach is thoroughly squeezed dry to prevent soggy filling.
- The filling can be prepared up to one day in advance and stored in the refrigerator.
- Unbaked triangles can be frozen for up to 2 months and baked directly from frozen.
- Leftover baked triangles can be refrigerated for up to 4 days and reheated in a 350°F oven until crisp.
- Fresh herbs such as dill, parsley, or mint can be added for extra Mediterranean flavor.
Nutrition
- Serving Size: 1 triangle
- Calories: 70 kcal
- Sugar: 0.4 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 12 mg
