I’ve perfected Greek Spanakopita Triangles with a simple step that prevents soggy filling and keeps the phyllo intact, and I’ll explain how it works.

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I can’t resist these little triangles of flaky joy. I call them my guilty pleasure because the way wilted spinach and salty feta cheese nestle in thin sheets of pastry is relentless, you want another.

I first stumbled into this on a rainy afternoon and ever since ive been tweaking the filling. If you like a good Spanakopita Triangles Recipe or just want a quick Spinach Feta Filo Pastry fix, these are brilliant for a party or a snack.

They look fancy but somehow feel totally doable, and they vanish fast.

Ingredients

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Spinach: low cal, high in iron and fiber, packed with vitamins, keeps it fresh.
Feta: salty, tangy cheese, adds protein and calcium, but can be pretty salty.
Phyllo dough: ultra thin layers, mostly carbs, very flaky and crisp when baked.
Eggs: bind the filling, add protein and moisture, help triangles hold together.
Olive oil or butter: adds fat and richness, olive oil is usually more heart healthier.
Dill and parsley: fresh herbs that brighten flavor, low cal, some antioxidants too.

Ingredient Quantities

1 lb (450 g) fresh spinach OR 10 oz (280 g) frozen spinach, thawed and drained

8 oz (225 g) feta cheese, crumbled

1 medium yellow onion, finely chopped

2 cloves garlic, minced

2 large eggs, lightly beaten

2 tbsp fresh dill, chopped

2 tbsp fresh parsley, chopped

1/4 tsp ground nutmeg

1/2 tsp kosher salt

1/4 tsp black pepper

1 (16 oz / 450 g) package phyllo dough, thawed (about 12 to 18 sheets)

6 tbsp unsalted butter, melted, or 6 tbsp olive oil for brushing

2 tbsp olive oil (for cooking the filling)

1 tbsp sesame seeds, optional

How to Make this

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1. Preheat oven to 375 F (190 C). If using fresh spinach, rinse well, then roughly chop. If using frozen, thaw and squeeze out as much water as you can with your hands or a towel.

2. Heat 2 tbsp olive oil in a large skillet over medium heat, add the finely chopped onion and cook until soft and translucent, about 5 to 7 minutes. Add the minced garlic and cook 30 to 60 seconds until fragrant.

3. Add the fresh spinach in batches and cook until wilted, or stir in the drained frozen spinach just to heat through. Turn off the heat and let the mixture cool slightly.

4. Transfer the spinach mixture to a clean towel or cheesecloth and squeeze out any remaining liquid until fairly dry. Chop the squeezed spinach mixture more finely if needed.

5. In a bowl combine the squeezed spinach and onion, the 8 oz crumbled feta, lightly beaten 2 eggs, 2 tbsp chopped dill, 2 tbsp chopped parsley, 1/4 tsp nutmeg, 1/2 tsp kosher salt and 1/4 tsp black pepper. Mix well and taste, remember feta is salty so adjust salt if needed.

6. Unroll phyllo and keep covered with a slightly damp towel so it doesnt dry out. Cut the stack into strips about 3 to 4 inches (7 to 10 cm) wide. Have the 6 tbsp melted butter ready, or olive oil for brushing.

7. Lay one phyllo strip on your work surface, brush lightly with melted butter or oil, place about 1 to 2 tablespoons of filling at one end, then fold the corner over to make a triangle, keeping the fold tight and continuing to fold along the strip until you have a neat triangle pocket. Dont overfill or the phyllo will split. Brush the outside of each triangle with more butter or oil as you go.

8. Place the triangles on a baking sheet lined with parchment, brush any exposed tops with butter or oil and sprinkle with 1 tbsp sesame seeds if using.

9. Bake for 20 to 25 minutes until golden brown and crisp, rotating the pan once halfway through for even color. Let cool a few minutes before serving so the filling sets.

Equipment Needed

1. Oven (preheat to 375 F / 190 C)
2. Large skillet or frying pan
3. Mixing bowls — one large for the filling and a smaller one for eggs/butter
4. Cutting board and a sharp chef’s knife
5. Measuring cups and measuring spoons
6. Pastry brush for brushing on melted butter or oil
7. Baking sheet plus parchment paper
8. Clean kitchen towel or cheesecloth for squeezing the spinach dry
9. Spatula or wooden spoon and a small heatproof bowl for the melted butter

FAQ

Q: Can I use frozen spinach instead of fresh? A: Yes, you can. Thaw it fully then squeeze out as much water as possible with your hands or in a clean dish towel, you want it almost dry or the filling gets soggy. 10 oz frozen is about the same as 1 lb fresh once drained. If you skip squeezing the water out you'll notice watery triangles and the phyllo won't crisp up.

Q: How do I keep phyllo from drying out or tearing? A: Keep the unused sheets covered with a slightly damp kitchen towel while you work, and only pull one sheet at a time. Work quickly, brush each sheet with melted butter or olive oil so it layers and stays flexible, and if it tears just patch it with a small extra strip, no big deal.

Q: What's the easiest way to fold and seal the triangles so they don't leak? A: Start with a small spoonful (about 1 to 2 tbsp) of filling at the corner, fold into a tight triangle, and don't overfill. Brush the last edge with butter or oil to help it stick, press firmly, and tuck the end under. Cold filling seals better, so let hot filling cool a bit before assembling.

Q: Can I make these ahead or freeze them? A: Yes. For best results assemble the triangles, freeze them on a tray until solid, then transfer to a freezer bag. Bake from frozen at 375°F (190°C) adding 5 to 10 extra minutes until golden and hot inside. You can also bake them, cool, freeze, and reheat at 350°F (175°C) for 10 to 15 minutes.

Q: Should I use butter or olive oil to brush the phyllo? A: Butter gives a richer, more golden, crispy finish; olive oil is lighter and works fine if you want dairy free. If you need vegan, use olive oil and swap the feta+eggs for a tofu-lemon mixture or a vegan feta, just taste and adjust seasoning.

Q: Best baking temp and how to avoid soggy centers? A: Bake at 375°F (190°C) for about 20 to 30 minutes till golden brown. To avoid soggy centers, cook the spinach and onions first to evaporate moisture, squeeze the spinach well, and don't overfill the phyllo. Let the baked triangles rest a few minutes before serving so the filling firms up a bit.

Spanakopita Triangles (Spanakopitakia) Recipe Substitutions and Variations

Spinach (fresh or frozen): swap with Swiss chard or kale, same weight, just strip tough stems and cook a bit longer; frozen chopped spinach also works, just thaw and squeeze out the water.
Feta cheese: use crumbled goat cheese for a tangier, softer fill; or mix ricotta (about 6 oz) with 2 tbsp grated Parmesan and a pinch of salt for a milder, creamier version.
Phyllo dough: use puff pastry sheets for a puffier, richer triangle (thaw then cut into strips), or wonton wrappers for small bite sized triangles, brush oil between layers and cut baking time a little.
Eggs: replace each egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 min) or use about 1/3 cup silken tofu pureed for every 2 eggs as a vegan binder, texture will be slightly different.

Pro Tips

1) Squeeze the spinach until it is almost bone dry. I mean really get the water out with a towel or cheesecloth, or the filling will be watery and make the phyllo soggy. If it still seems damp, spread it in a hot pan for a minute to dry it off.

2) Keep the phyllo covered and work fast. Lay a slightly damp towel over the unused sheets and brush each layer lightly with butter or oil so the sheets stick and dont tear. If the butter starts to brown, switch to a little oil or use clarified butter.

3) Dont overfill the triangles and chill the filling briefly if it feels loose. Overstuffed pockets burst. A firmer filling is easier to fold and holds its shape better while baking.

4) Make ahead and freeze extras. Freeze the shaped triangles on a baking sheet until solid, then bag them. Bake from frozen, add a few minutes to the time, and cover with foil if the outsides are browning too fast.