Greek spanakopita triangles are crisp, buttery parcels with a savory, cheesy filling. Made from flaky phyllo dough, tangy feta, creamy Greek yogurt, spinach and fresh herbs, this classic Greek appetizer delivers bold Mediterranean flavor in every bite.
These spanakopita triangles are flavorful and surprisingly straightforward to prepare. The filling combines tender spinach with salty feta, bright herbs, and a touch of garlic, all wrapped in layers of buttered phyllo that bake up flaky and golden.
This recipe is elegant enough for entertaining but easy enough for a weeknight snack. It’s also flexible: you can add shredded chicken, ground lamb, or other proteins to transform the little triangles into a satisfying main course.
Table of Contents
- Ingredient Notes and Substitutions
- How to Make Greek Spanakopita Triangles
- Working with Phyllo Dough
- Frequently Asked Questions
- Spanakopita Triangles + Video Recipe
Ingredient Notes and Substitutions
- Phyllo Dough – Essential for the crisp, flaky exterior. Find it in the freezer section or sometimes refrigerated near biscuits.
- Butter – Brushed between phyllo layers to create golden, crunchy sheets.
- Onion & Garlic – Provide depth and aroma; red onion offers a mild sweetness, while white or yellow onions work well too.
- Red Pepper Flakes – A pinch adds subtle heat that balances the rich filling.
- Feta Cheese – The salty, tangy backbone of the filling.
- Greek Yogurt – Thick and creamy; use Greek-style yogurt or substitute sour cream if needed.
- Greens – Spinach is classic; frozen, thawed and drained works well for convenience. Fresh parsley and dill brighten the filling.
- Walnuts – Optional, for a toasty, nutty dimension.
How to Make Greek Spanakopita Triangles
- Sauté the aromatics. Heat the oil over medium heat and sauté diced onion until golden. Add minced garlic, red pepper flakes and salt; cook 1–2 minutes more. Remove from heat and let cool.
- Mix the filling. In a bowl combine drained spinach, crumbled feta, Greek yogurt, egg, chopped dill, chopped parsley and chopped walnuts. Stir until cohesive, then fold in the cooled onion mixture.
- Prepare the phyllo. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment. Lay phyllo sheets on a clean surface and keep them covered with a slightly damp towel so they don’t dry out.
- Butter and stack. Work one sheet at a time: brush it lightly with melted butter, place another sheet on top, and brush again. Cut the stacked sheets into 4 long strips with a sharp knife.
- Fill and fold. Spoon about 1 tablespoon of filling onto the end of each strip. Fold a corner over the filling to form a triangle, then continue folding triangle over triangle along the strip until you reach the end. Pinch the edge to seal and place the triangle on the prepared baking sheet. Repeat with remaining strips and filling.
- Bake. Brush each triangle with a bit more melted butter, then bake for about 25 minutes or until the phyllo is golden and crisp.
Working with Phyllo Dough
Phyllo dries quickly, so keep the unused sheets covered with a slightly damp towel. Work with one sheet at a time, brush with butter, and fold triangles promptly. Also make sure the filling is cool before assembling so the phyllo doesn’t become soggy.
Frequently Asked Questions
Drain the spinach thoroughly — squeeze or press out excess water. Brush each phyllo layer with butter so the layers crisp in the oven. Proper draining and generous buttering are key to flaky, non-soggy triangles.
They work as a snack, appetizer or side. Serve alongside dips like hummus or tzatziki, a simple salad, roasted vegetables, grilled meats like souvlaki or lamb, or include them on a mezze platter.
Store cooked leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed and crisp, about 10–15 minutes. You can freeze uncooked assembled triangles for up to 3 months; bake from frozen, adding a bit more time.
Spanakopita Triangles + Video
Print Recipe
Video
Ingredients
Filling
- 1 red onion, diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/8 tsp red pepper flakes
- 6 oz feta cheese, crumbled
- 1/2 cup Greek yogurt, plain
- 1 large egg
- 1 tbsp fresh dill, chopped
- 10 oz frozen spinach, thawed and drained
- 1/2 cup parsley, finely chopped
- 1 cup walnuts, finely chopped (optional)
Assembly
- 1 package phyllo pastry, thawed
- 1 cup butter, melted
Instructions
- In a skillet over medium heat add the oil. Sauté the onion until golden. Add the garlic, salt and red pepper flakes and cook for another 2 minutes. Set aside to cool.
- In a bowl mix together the feta, Greek yogurt, egg, dill, spinach, parsley and walnuts until combined.
- Fold in the cooled onion and garlic mixture. Preheat oven to 350°F (175°C).
- Place phyllo sheets on a clean surface and cover with a light towel. Working with one sheet at a time, brush it lightly with melted butter. Place another sheet on top and brush again with butter.
- Cut the stacked sheets into 4 strips. Place about 1 tablespoon of filling at the end of each strip. Fold a corner over the filling to form a triangle, then continue folding until you reach the end of the strip. Repeat with remaining strips.
- Arrange triangles on a parchment-lined baking pan, brush tops with remaining melted butter, and bake for about 25 minutes until golden and crisp.
Nutrition
| Carbohydrates: 11 g
| Protein: 4 g
| Fat: 13 g
The nutrition information is an estimate and should not replace professional dietary advice.
