Crispy Spanakopita Triangles
Crispy golden phyllo pastry triangles filled with a savory blend of wilted spinach, aromatic herbs, feta cheese, and eggs. A beloved Greek appetizer that delivers both elegant sophistication and satisfying comfort in every flaky bite.
- 1 package (16 oz) frozen phyllo dough, thawed
- 1 lb (450 g) fresh spinach (or 16 oz frozen spinach, thawed and drained)
- 1/2 lb (225 g) feta cheese, crumbled
- 1/2 cup ricotta cheese (optional, for a creamier texture)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil, plus more for brushing
- 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
- 1/4 cup fresh parsley, chopped
- 2 eggs, lightly beaten
- salt and freshly ground black pepper, to taste
- 1/2 teaspoon nutmeg (optional)
- Sauté the fresh spinach in a large skillet over medium heat until completely wilted, then transfer to a colander and press firmly to remove all excess moisture. In the same skillet, warm the olive oil and add the finely chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Return the drained spinach to the skillet with the cooked onion and garlic. Stir in the fresh dill, parsley, salt, pepper, and nutmeg until well distributed. Remove from heat and let cool for a few minutes. Mix in the crumbled feta cheese, ricotta if using, and beaten eggs until all ingredients are evenly incorporated.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Carefully unroll the thawed phyllo dough and keep it covered with a damp cloth to prevent drying. Take one sheet of phyllo, lightly brush it with olive oil, then place another sheet on top and brush that one as well. Using a sharp knife, cut the layered sheets into 3-inch wide strips.
- Place about 1 tablespoon of the spinach-feta filling near the bottom edge of each phyllo strip. Carefully fold the strip into triangles by folding one corner up and over, then continuing to fold along the length of the strip until the entire filling is enclosed. Lightly brush each folded triangle with olive oil on all sides.
- Arrange the prepared triangles on the parchment-lined baking sheet in a single layer. Bake for 20-25 minutes until the phyllo is deep golden brown and crispy. Serve the spanakopita triangles warm from the oven or allow them to cool slightly and serve at room temperature.
Chef's Note: The secret to genuinely crispy spanakopita triangles is twofold: dry the filling thoroughly and don't be stingy with the butter. Spinach holds a remarkable amount of water, and if it goes into the filling undrained, the steam will soften the phyllo from the inside no matter how well you brush the outside. Squeeze it in a clean cloth until it stops releasing liquid.
Phyllo dries out and tears within minutes of exposure to air, so work quickly and keep unused sheets covered with a slightly damp tea towel. Brushing each layer with clarified butter rather than regular butter reduces the water content and produces a noticeably crispier result. These freeze beautifully unbaked — arrange on a tray, freeze solid, then transfer to a bag. Bake straight from frozen at 190°C for 25 minutes.
A few tools that make this recipe easier to get right.
As an Amazon Associate, Salt & Simmer earns from qualifying purchases made through these links, at no extra cost to you.