A combination of classic spanakopita and phyllo spinach pie, these Spanakopita Triangles are a delicious appetizer or snack that’s so easy to make. Crisp on the outside, soft in the center, and full of savory cheesy flavor, they’ll leave you coming back for more!
Why You’ll Love These Spanakopita Triangles
These spanakopita triangles are our latest obsession, and we know you’re going to love them, too! Here are just a few reasons why:
- 10 ingredients are all you need.
- They bake in 30 minutes or less.
- One batch makes about 10 spanakopita triangles.
- Leftovers keep well for satisfying snacks. Yes, please!
What Is Spanakopita?
If you’ve never had it, spanakopita is a type of Greek savory pie made of flaky phyllo dough stuffed with a creamy spinach and cheese filling. The filling is made with savory herbs, and the dough is brushed with butter or oil before being baked. As a result, spanakopita is super flaky on the outside and rich in buttery, herbaceous flavor. A super popular recipe, you’ll find it being served as an appetizer all throughout the Middle East!
What’s the Difference Between Spanakopita and Tiropita?
Although similar in appearance and flavor, these Greek pastries are not quite the same thing. The primary difference is in their filling!
For example, spanakopita is made with a spinach and feta filling, and you’ll usually only find it being served for dinner. Meanwhile, tiropita is made with layers of flaky phyllo stuffed with a cheese filling. In addition, you’ll find tiropita being served at all times of the day. In fact, it’s not uncommon to find it being served for breakfast in local bakeries and coffee shops!
Ingredients You’ll Need
These spanakopita triangles are little pockets of savory, cheesy goodness. Here’s what you need:
- Phyllo Dough – Find these in the refrigerated section of most grocery stores.
- Cream Cheese – This forms the base of the filling, contributing to the creamy texture and tangy taste.
- Frozen Spinach – Buy the boxed frozen spinach, and let it thaw completely.
- Cheese – Crumbled feta and mozzarella are included in the filling. Use full-fat varieties for the best flavor.
- Parsley – Adds a slightly peppery taste.
- Green Onions – Used for a bit of crunch and a sharp, onion-like flavor.
- Butter – Unsalted butter works best to coat the dough, helping it stick together and creating a rich taste.
- Salt and Pepper – Use as little or as much as you’d like.
- Sesame Seeds – Sprinkled on top for a bit of crunch and a slightly nutty, sweet taste.
How to Make Spanakopita Triangles
Spanakopita triangles are surprisingly simple to make. Here’s what to do:
- Prepare the Filling. In a large mixing bowl, add the filling ingredients, and stir until they’re super well combined.
- Layer the Phyllo. Spread a sheet of phyllo dough on a clean surface, and brush melted butter on top. Then, add a second layer, and repeat. Use a sharp knife to slice the dough into three strips.
- Stuf the Phyllo. Add a dollop of the filling to the bottom part of the dough followed by Mozzarella cheese. Starting with the end closest to the filling, fold the dough over to form a triangle. Continue folding and wrapping the dough while maintaining the triangular shape. Repeat until all the phyllo dough has been used.
- Bake. Arrange the spanakopita triangles on a buttered baking sheet. Brush extra butter on top, and garnish with a sprinkle of sesame seeds. Then, pop them in the oven until they’re golden brown and crisp.
Tips and Tricks
- Keep the Phyllo Covered. Keep the dough covered with a damp (not super wet or soggy) cloth or paper towel. This helps prevent them from drying out, making them easier to work with and preventing them from cracking.
- Have Everything Ready. Phyllo dough can be a little tricky. So, make sure you have everything ready to go and can work like an assembly line filling, rolling, and buttering the dough. If you can, it’s awesome to have extra help!
- Don’t Overstuff the Dough. More isn’t always better. While we love the filling, you don’t want to overstuff your phyllo dough. Otherwise, the filling will spill out and the dough will crack. For the best results, use 2 tablespoons of the spinach filling per triangle of dough.
Spanakopita triangles are great to serve on their own or with a dip like hot honey, high-protein feta cucumber sauce, or toum. Or, add it to a mezze board or snack platter alongside options like:
Common Questions About Spanakopita Triangles
If your spanakopita triangles come out soggy, it’s most commonly because the spinach was not thawed completely. Make sure to leave it in the fridge overnight, and drain off any excess liquid before making your filling.
Yes! To prepare in advance, make the filling, and keep it in an airtight container in the fridge for up to 3 days. Or, make the spanakopita triangles, and keep them in the fridge for up to 1 day.
Once baked, leftovers can be stored for 1-2 days in an airtight container in the fridge. Then, just warm them back up in the oven or a toaster oven before you dig in.
You can freeze unbaked spanakopita triangles, but we don’t recommend freezing them after they’ve been baked as they tend to become a bit soggy.
To do so, arrange them on a baking sheet, and place them in the freezer until hard. Transfer the triangles to a freezer-safe container and keep them stored for up to 2 months. When you’re ready to eat, bake as usual, adding extra baking time as needed until the dough is crisp.
More Ways to Use Phyllo Dough
Looking for more fun ways to use phyllo dough? Check out the sweet and savory recipes below!
- Crinkle Phyllo Easy Spanakopita Recipe
- Skillet Veggie Phyllo Pie
- Chocolate Hazelnut Stuffed Phyllo
- Phyllo Cup Cannoli Bites
Spanakopita Triangles Recipe
- 1 pound phyllo dough
- 8 ounces cream cheese (softened)
- 10 ounces frozen spinach (thawed and drained)
- 1/2 cup Feta cheese crumbles
- 3 Tablespoons fresh parsley (chopped)
- 3 Tablespoons green onions (finely chopped)
- 1/2 cup Mozzarella cheese + more for filling
- 1/2 cup unsalted butter (melted)
- Salt to taste
- Black pepper to taste
- Black sesame seeds for garnish
- Preheat the oven to 350° F. Grease a large baking sheet, and set aside.
- In a large mixing bowl, add the softened cream cheese, spinach, feta, ½ cup Mozzarella, parsley, green onions, salt, and pepper. Mix until well combined.
- Spread a layer of phyllo dough on a clean surface. Brush with melted butter, and layer a second piece of phyllo on top. Brust with butter again, and slice the dough into 3 strips.
- Add 2 tablespoons of the spinach mixture to the bottom of each sheet of dough. Add 1 tablespoon Mozzarella on top.
- Starting with the end of the dough containing the filling, fold the corner of the dough to form a triangle. Continue folding, maintaining the triangular shape.
- Place the spanakopita triangle on the prepared baking sheet. Repeat the process until all the dough and filling have been used.
- Brush the triangles with butter, and sprinkle sesame seeds on top.
- Bake 25-30 minutes or until the triangles are golden brown.
- Store in an airtight container in the fridge for 2-3 days.