Crispy Spanakopita Triangles with Spinach & Feta Filling

Spinach and feta is a classic combination that works beautifully as a filling in many dishes — most famously in Greek spanakopita.

Spanakopita

For years I bought frozen spanakopita triangles for convenience. I assumed homemade wouldn’t be that different. I was wrong. They’re surprisingly simple to assemble, and the flavor of fresh ingredients easily outshines store-bought versions.

Once you try making them yourself, the flaky, buttery phyllo and bright spinach-feta filling will win you over.

Ingredients

Pro Tip

Keep unused phyllo covered with plastic wrap or a damp towel at all times to prevent it from drying out.

Spanakopita Triangles

Crisp, golden triangles filled with a savory blend of spinach, fresh herbs, and tangy feta. Perfect for entertaining, snacks, or a flavorful appetizer.

5 from 1 vote

Prep Time: 40

Cook Time: 15

Servings: 24 triangles

Author: Amira

Ingredients

2 Tablespoons olive oil
1 medium onion chopped
1 large garlic clove minced
10 ounces frozen spinach thawed, drained, and squeezed dry
2 Tablespoons fresh cilantro chopped
2 Tablespoons fresh dill chopped
1 cup crumbled feta cheese
Salt and black pepper to taste
6 Tablespoons unsalted butter melted
1 sleeve phyllo sheets (about ½ pound / 16 sheets), thawed

Instructions

Make the filling

In a large skillet over medium-high heat, warm the olive oil and sauté the chopped onion until translucent, about 3–4 minutes.
Add the minced garlic and cook 30 seconds to 1 minute more.
Remove the skillet from the heat. Stir in the chopped dill and cilantro, drained spinach, and black pepper. Combine well.
Transfer the mixture to a plate to cool, then fold in the crumbled feta. Taste and add salt if needed.

Assemble and bake

Preheat the oven to 400°F. Position two racks: one in the middle and one in the upper third.
Lightly brush two baking sheets with melted butter.
Keep the phyllo roll intact. On a cutting board, cut the roll into three equal sections, each about 3 inches wide. Rewrap or cover the unused sections with plastic or a damp towel to prevent drying.
Unroll one section and remove two sheets, covering the rest. Stack the two sheets and brush the top sheet with melted butter.
Spoon about 1½ tablespoons of the spinach mixture near the bottom corner of the strip. Fold the corner up into a triangle and continue folding the strip into a neat triangle until the strip is used.
Place each triangle on the prepared baking sheet and brush the top with butter. Repeat to make about 24 triangles.
Bake on the middle rack for 10 minutes, then move the tray to the upper rack and bake another 5–8 minutes, until golden and crisp.
Remove from the oven and let cool slightly before serving.

Notes

If your phyllo sheets are wider than 9 x 14 inches, cut them into additional sections to suit the strip width.
Keep unused phyllo covered at all times to prevent drying.
Make-ahead: Assemble triangles, freeze them on a tray until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
Storage:
- Refrigerator: Cool baked triangles completely and store airtight for up to 4 days.
- Freezer (Unbaked): Freeze assembled triangles in a single layer until solid (1–2 hours), then store in a freezer-safe bag for up to 3 months. Bake from frozen, adding about 5 minutes to the baking time.
- Freezer (Baked): Cool, freeze in a single layer, then transfer to a freezer-safe container. Reheat from frozen in a 350°F oven for 10–15 minutes until hot and crisp.
- Reheating tip: To restore crispness, reheat in a toaster oven, air fryer, or conventional oven at 350°F for about 5 minutes. Avoid the microwave, which will make the phyllo soggy.

Nutrition

Calories: 35kcal
|
Carbohydrates: 1g
|
Protein: 2g
|
Fat: 3g

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How to Make Spanakopita Triangles

1. Sauté the onion in olive oil over medium-high heat for 3–4 minutes, then add garlic and cook another 30 seconds to 1 minute. Remove from heat and stir in dill, cilantro, spinach, and black pepper.

Two images of a large skillet with onion then adding spinach and fresh herbs.

2. Spread the mixture on a plate to cool, then fold in the feta. Taste and adjust salt if needed.

3. Keep the phyllo roll intact and cut it into three equal 3-inch sections. Immediately wrap two sections or cover them with a damp towel to prevent drying.

4. Unroll one section, remove two sheets, and cover the rest. Stack the two sheets, brush the top with butter, and place about 1½ tablespoons of filling near the bottom corner. Fold into a triangle and continue folding up the strip until the end.

A 6 image collage showing how to roll spanakopita triangles.

5. Arrange triangles on a baking sheet, brush tops with butter, and bake on the middle rack for 10 minutes. Move to the upper rack and bake another 5–8 minutes until golden and crisp. Let cool briefly before serving.

Finished spanakopita triangles on a tray.

FAQs

How can I store leftovers?

Let baked triangles cool completely, then store them in an airtight container in the refrigerator for up to 4 days.

How do I reheat leftovers?

Reheat in a 350°F oven for 5–8 minutes, or 3–5 minutes in an air fryer, until the pastry crisps up again.

Can I freeze spanakopita triangles?

Yes. Freeze unbaked assembled triangles on a tray until firm, then transfer to a freezer-safe container. Bake from frozen, adding a few extra minutes to the time.