These spanakopita triangles are inspired by the traditional Greek spanakopita pie. It’s an easy vegetarian appetizer recipe that gives you all the taste and textures of spanakopita in an easy-to-eat, bite-sized form. These spanakopita triangles are crisp on the outside, with a creamy spinach and feta filling.
To make it, you will need a pack of store-bought phyllo dough, cooked spinach, and feta cheese. Mix the filling, and fold it into thephyllo pastry. Sprinkle with poppy seeds, bake and enjoy! A few simple ingredients to make a delicious, crowd-pleasing appetizer! It’s also easy to make ahead of time, so they’re perfect for entertaining.
How To Make Spanakopita Triangles
Make the egg-wash mixture first. Mix the egg, milk, oil, water, and salt in a bowl, and set aside. In another clean bowl, mix together the feta cheese and cooked spinach. Now it’s time to assemble the pastries! Lay a sheet of filo pastry on a clean surface and brush a little bit of the egg wash over the phyllo sheets. Repeat the process twice until you have a total of three layers.
Pour the feta and spinach over the filo pastry. Roll from one end to the other to obtain a long strip. Use a large knife to cut the phyllo pastries into triangles and place them on a baking tray. Brush each triangle with egg yolk. Sprinkle with poppy seeds and bake at 180ºC (356°F) for 15 minutes.
Here’s a complete, step-by-step Spanakopita Triangles recipe — a classic Greek appetizer filled with spinach, feta, and herbs wrapped in flaky phyllo pastry. Perfect for your website or food blog 🇬🇷✨
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Crispy, golden, and filled with a creamy spinach and feta mixture — these Spanakopita Triangles are a bite-sized taste of Greece!
🧂 Ingredients
For the Filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 500 g (1 lb) fresh spinach, washed and chopped (or 300 g frozen, thawed and drained)
- 200 g (7 oz) feta cheese, crumbled
- ½ cup ricotta or cream cheese (optional for creamier texture)
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
- 2 eggs, lightly beaten
- Salt and black pepper, to taste
For the Pastry:
- 1 package phyllo (filo) pastry, thawed if frozen
- ½ cup melted butter or olive oil, for brushing
👩🍳 Instructions:
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