Name: Delicious Spinach and Feta Spanakopita Triangles Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil (divided use); 2 pounds fresh spinach leaves; 1/2 cup onion (finely chopped); 1/2 cup green onions (thinly sliced); 1 teaspoon minced garlic; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh dill; 8 ounces feta cheese (crumbled); 1 egg (lightly beaten); salt and pepper to taste; 1 pound phyllo dough sheets (thawed); 3/4 cup butter (melted)

There’s just something magical about flaky, golden phyllo wrapping up a savory, herby filling that makes this Delicious Spinach and Feta Spanakopita Triangles Recipe a true crowd-pleaser. It’s crispy, flavorful, and perfect for any meal or gathering — truly worth rolling up your sleeves for!

A white plate holds several golden brown triangular pastries with flaky, thin layers of dough. Two pastries are cut in half and stacked on top, revealing a green and white filling made of spinach and cheese inside. The filling layer is thick and moist, surrounded by multiple light, crispy layers of pastry. Fresh green parsley leaves are placed around some pastries for decoration. The whole plate is set on a white marbled surface, with soft natural light highlighting the crispy texture of the pastries and the vibrant green of the filling. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Delicious Spinach and Feta Spanakopita Triangles Recipe
Top Tip
How to Serve Delicious Spinach and Feta Spanakopita Triangles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Spinach and Feta Spanakopita Triangles Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this one because spanakopita has been a staple in my kitchen for years. It's simple yet impressive, and those little triangles are pure joy to bake and eat. Here’s why it never lets me down:

Classic Greek goodness: It captures the essence of traditional spanakopita with fresh herbs and tangy feta wrapped in buttery phyllo.
Perfect crispy texture: The phyllo bakes up golden and flaky every time, providing that irresistible crunch.
Great make-ahead option: You can prepare the filling and even the folded triangles ahead, then bake them fresh when guests arrive.
Versatile snack or meal: These spanakopita triangles work admirably as appetizers, side dishes, or a light lunch.

Ingredients & Why They Work

Every ingredient here plays a key role in building that classic spanakopita flavor and texture. From the spinach to the herbs, each brings balance and brightness. Let me walk you through the essentials.

Flat lay of fresh vibrant green spinach leaves, a small pile of finely chopped white onion, a few thinly sliced green onions, a small mound of minced garlic, a small heap of chopped fresh bright green parsley, a small heap of chopped fresh dill, crumbled white feta cheese, one whole uncracked light brown egg, a small white ceramic bowl filled with golden olive oil, another small white bowl with melted yellow butter, a neat stack of thin, pale cream phyllo dough sheets arranged on a simple white ceramic plate, all ingredients perfectly arranged with balanced spacing and symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh spinach leaves: Using fresh spinach really lifts the flavor; if you only find frozen, just be sure to squeeze out as much water as possible.
Onion & green onions: These mellow, lightly cooked aromatics add sweetness and depth.
Garlic: Just a touch to bring warmth without overpowering the filling.
Fresh parsley & dill: These herbs make all the difference — don’t skip them! They brighten the filling and give authentic Greek character.
Feta cheese: Crumbled, tangy, and salty, feta is the creamy punch that makes this recipe unforgettable.
Egg: Binds everything together perfectly so the filling doesn’t fall apart.
Phyllo dough sheets: Thin, delicate layers that bake crisp — be sure to keep them covered while working to prevent drying out.
Butter & olive oil: Both add richness, help layers crisp, and keep the triangles golden.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Over time, I’ve found a few tweaks that make this Delicious Spinach and Feta Spanakopita Triangles Recipe even more enjoyable, and I encourage you to experiment with your favorites! It’s all about making the recipe your own.

Spinach and cheese combo: I once swapped part of the feta with ricotta for a creamier filling — my family loved the softer texture while keeping that feta tang.
Add nuts: Toasted pine nuts folded into the filling add a wonderful crunch and nutty flavor.
Herb variations: If you’re not a dill fan, try substituting with fresh mint or basil for a different but delicious twist.
Make it vegetarian-friendly: It already is! But feel free to add sautéed mushrooms or roasted red peppers to mix things up.

Step-by-Step: How I Make Delicious Spinach and Feta Spanakopita Triangles Recipe

In a clear glass bowl, there are four main layers visible: a large mound of soft, white crumbled cheese taking up most of the right side, a pile of finely chopped fresh green herbs and onions to the upper left, and a small pile of salt and black pepper below the herbs, with some yellow yolk peeking out from under the cheese on the bottom right. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Wilt the Spinach

I like to heat a tablespoon of olive oil in a large pan and add half the fresh spinach first, letting it wilt gently. Then I add the rest — this two-step method helps it cook evenly without steaming. Cook for about 3-4 minutes total, stirring so nothing burns. Remember to squeeze out every bit of water after it cools; soggy filling is the enemy of crisp spanakopita!

Step 2: Cook the Aromatics

After wiping the pan clean, heat the remaining olive oil and soften chopped onions for 3-4 minutes until translucent. Toss in green onions, minced garlic, parsley, and dill, cooking just 30 seconds to let their fragrances bloom. This step sets the flavor foundation for the filling.

Step 3: Mix the Filling

Transfer your onion-herb mixture into a large bowl, add the chopped spinach, crumbled feta, and the beaten egg. Season generously with salt and pepper. Stir everything until evenly combined — this ensures each triangle bursts with flavor.

Step 4: Prepare the Phyllo Dough

Unroll the phyllo dough on a flat surface, covering it with plastic wrap or a damp towel to keep it from drying out. Lay one sheet down with the long edge facing you, brush it lightly with melted butter, then add a second sheet on top and brush again. It’s a little fiddly but brushing each layer makes the phyllo golden and crisp.

Step 5: Cut & Fill Triangles

Cut the layered sheets into 3-inch wide strips. Place about 1½ teaspoons of filling at one end of each strip. Fold the corner over diagonally to form a triangle, then continue folding like a flag along the strip until you reach the end. Brush the triangle tops with a little more melted butter before placing them on parchment-lined baking sheets.

Step 6: Bake to Perfection

Arrange your triangles about 1½ inches apart and bake one sheet at a time at 375°F for 18–20 minutes, or until gorgeously golden. Serve these warm and crispy — trust me, fresh out of the oven is when they’re absolute best!

Top Tip

I’ve made spanakopita countless times, and that little patience with phyllo dough is always worth it! Here's what I’ve learned to keep these triangles crispy and delicious every time.

Keep phyllo covered: Phyllo dries out in seconds, so keep it under a damp towel or plastic wrap the whole time you’re working.
Don’t overstuff the triangles: Too much filling makes folding tricky and the dough can tear — stick to about 1½ teaspoons per fold.
Butter is your friend: Brushing each layer ensures beautiful golden color and flaky texture; skip this and you lose that signature crisp.
Drain and chop spinach well: Excess moisture leads to sogginess; squeeze and chop it coarsely for perfect bite-sized bits.

How to Serve Delicious Spinach and Feta Spanakopita Triangles Recipe

Garnishes

I usually sprinkle freshly chopped parsley or a little extra crumbled feta on top just before serving — it brightens the look and adds fresh flavor. A wedge of lemon on the side is fantastic too; a quick squeeze over the warm triangles gives them a zesty lift.

Side Dishes

I love pairing these spanakopita triangles with a crisp Greek salad or some tzatziki on the side. They’re also great alongside grilled meats or roasted veggies for a more filling meal. Basically, anything fresh and light complements those rich phyllo-wrapped bites.

Creative Ways to Present

For special occasions, I arrange the triangles on a big platter around a bowl of Greek yogurt dip or hummus. It’s festive and inviting — guests love picking them up. You could also thread a few triangles on skewers for a fun party snack presentation!

Make Ahead and Storage

Storing Leftovers

Leftover spanakopita store nicely in an airtight container in the fridge for up to 3 days. When unwrapped and refrigerated, the phyllo loses some crispness, but a quick reheat fixes that.

Freezing

I often freeze the assembled triangles on a baking sheet first, then transfer them to a freezer bag. You can bake frozen straight from the freezer, adding a few extra minutes to the cooking time — super handy for busy days or meal prepping.

Reheating

Reheat leftover spanakopita in a preheated oven at 350°F for 10-15 minutes. This brings back the crispness wonderfully — avoid microwaving, which tends to soften that lovely flaky crust.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh?

Absolutely! If you use frozen spinach, make sure to thaw it thoroughly and squeeze out as much water as possible. This prevents sogginess and keeps your spanakopita crispy.

How do I keep the phyllo dough from tearing?

Phyllo is delicate, so keep it covered with a damp towel or plastic wrap while you work to prevent drying out. Also, handle it gently and brush melted butter between layers to keep it pliable and crisp.

Can I make the spanakopita triangles ahead of time?

Yes! You can assemble the triangles ahead and store them in the fridge for a few hours or freeze them for longer. Bake them fresh when ready — this way, they’ll be perfectly crisp and warm.

What’s the best way to reheat spanakopita without losing crispness?

The oven is your best friend here. Reheat leftover spanakopita at 350°F for about 10-15 minutes to crisp up the phyllo again. Avoid microwaving to keep that flaky texture intact.

Final Thoughts

There’s a reason I keep coming back to this Delicious Spinach and Feta Spanakopita Triangles Recipe. It’s one of those recipes that’s comforting, approachable, and just so satisfying. Whether you’re serving a crowd or just treating yourself, these triangles have a way of bringing a smile with their flaky, flavorful goodness. I hope you enjoy making and sharing them as much as I’ve loved perfecting this recipe in my kitchen!