Name: Crispy Spanakopita Triangles You'll Love for Snack Time
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 tablespoons Salted butter (Adds richness and helps sauté the onions.); 1 large Onion (Large dice for even cooking.); 10 ounces Fresh spinach leaves (Fresh preferred for flavor.); 8 ounces Feta cheese (Essential for authentic flavor.); 1 cup Ricotta cheese (Provides creamy texture.); 1 Egg yolk (Helps bind the filling.); 1 tablespoon Freshly squeezed lemon juice (Brightens flavors.); 2 tablespoons Freshly chopped dill (Adds aromatic touch.); 1 teaspoon Garlic powder (For depth of flavor.); 1 teaspoon Salt (Enhances flavors.); 16 sheets Phyllo dough (Essential for crispy outer layer.); 2 tablespoons Sesame seeds (Optional, for added crunch.)

Pin1

1 Shares

If you’ve ever craved that delightful crunch of golden pastry wrapped around a savory filling, you’re in for a treat with these Spanakopita Triangles. The first time I took a bite of a piping hot edible gift from Greece, the herbaceous flavors of fresh spinach and tangy feta danced on my palate, instantly transporting me. As I stood in my kitchen one crisp fall afternoon, I decided it was the perfect moment to recreate that magic, the kind of magic that turns a simple gathering into a memorable feast.

These triangles are the answer to those uninspiring snack options that often plague our busy lives. Bursting with flavor and loaded with nutrients, they’re a wonderful way to add diversity to your home-cooked menus, bringing a touch of Mediterranean charm to your table. Whether you’re entertaining friends or indulging in a cozy night in, these easy-to-make spansakopita will impress any crowd while being a breeze to prepare. So, let’s unravel the art of crafting these delectable treats together!

Why Spanakopita Triangles Will Delight You?

Flavorful bites filled with creamy feta and fresh spinach make these triangles a hit at any gathering. Crispy phyllo layers offer a satisfying crunch that contrasts beautifully with the savory filling. Versatile enough to serve as appetizers or a light snack, they can easily fit any occasion. Quick to prepare, they take only minutes to assemble before a short bake. Crowd-pleaser status guaranteed, as everyone loves the delightful taste of homemade treats!

Spanakopita Triangles Ingredients

For the Filling
• Salted butter – Adds richness and helps sauté the onions to perfection.
• Onions – Use large dice to ensure even cooking and sweetness.
• Fresh spinach leaves – Opt for fresh for the best flavor; frozen works too if you’re in a pinch.
• Feta cheese – This salty delight is a must for authentic Spanakopita flavor.
• Ricotta cheese – Provides a creamy texture that balances the filling beautifully.
• Egg yolk – Helps bind the filling together for a cohesive bite.
• Freshly squeezed lemon juice – A splash brightens the flavors of the filling.
• Freshly chopped dill – This herb adds a fresh, aromatic touch to the mixture.
• Garlic powder – For a subtle depth of flavor that complements the spinach.
• Salt – Enhances all the wonderful flavors in this delicious filling.

For the Phyllo Dough
• Phyllo dough – Essential for that crispy outer layer; you’ll need about 16 sheets.
• Sesame seeds (optional) – Sprinkle on top for added crunch and flavor before baking.

These Spanakopita Triangles are a delightful way to elevate your snack game while bringing the essence of Mediterranean cuisine into your home!

How to Make Spanakopita Triangles

Preheat your oven to 375°F. This step ensures that your triangles will bake evenly and get that beautiful golden color.
Sauté onions in a skillet with 2 tablespoons of butter for about 10 minutes or until they turn translucent, filling your kitchen with a lovely aroma.
Add fresh spinach to the onions and sauté for another 5 minutes until wilted, then remove from heat. This allows the flavors to meld beautifully!
Thaw frozen spinach if you’re using it, making sure to drain any excess water. This step prevents a soggy filling, ensuring crispy triangles.
Mix the drained or cooled spinach with ricotta, feta, salt, onions, lemon juice, dill, and garlic powder in a medium bowl. This will be your delicious filling!
Melt the remaining butter and set aside. In another bowl, scramble the egg to create a wash for brushing the triangles later.
Lay out one sheet of phyllo dough and cover it with a slightly damp dishtowel to prevent drying. This keeps it pliable and easy to work with.
Brush one sheet of phyllo dough lightly with butter, then add another layer on top and brush again. This layering is key for that flaky texture!
Cut the phyllo into thirds lengthwise. Then, add 1½ – 2 tablespoons of your filling to the bottom of each strip, making sure not to overfill.
Fold the phyllo dough from the bottom up into a right triangle and continue folding until you reach the top, creating neat triangles. You should have 24 delicious bites!
Brush the triangles generously with the scrambled egg mixed with a splash of water. This helps them achieve a golden brown finish while baking.
Sprinkle sesame seeds on top if desired, adding a delightful crunch and touch of flavor to your triangles.
Bake them in the center of the oven for 12-15 minutes or until they’re golden brown and crispy, filling your home with an enticing aroma.

Optional: Serve with a side of tzatziki for an extra refreshing touch!

Exact quantities are listed in the recipe card below.

Spanakopita Triangles Variations & Substitutions

Feel free to make these delightful triangles your own with a few simple twists!

Dairy-Free: Substitute feta and ricotta with dairy-free cream cheese or cashew cheese for a vegan-friendly option.
Garlic Lovers: Add 1-2 minced fresh garlic cloves to the filling for an extra punch of flavor. It infuses a delightful warmth that complements the spinach beautifully!
Nutty Crunch: Incorporate a tablespoon of finely chopped walnuts into the filling. This adds both texture and a rich, earthy flavor, elevating your triangles to a new level!
Herb Medley: Swap dill with finely chopped parsley or mint to change the herbaceous profile. Each herb brings its own unique taste, making every bite a surprise.
Add-On Veggies: Mix in finely chopped artichokes or sautéed mushrooms to enhance the filling. This adds a delightful earthiness that pairs wonderfully with the cheese and spinach.
Flavor Boost: An optional pinch of red pepper flakes adds just the right amount of heat for those who like to spice things up now and then. It creates an unexpected surprise with every bite!
Whole Wheat Phyllo: Use whole wheat phyllo dough for a heartier option. This provides more fiber and a slightly earthy flavor that complements the filling perfectly.
Mini Versions: Create bite-sized versions by cutting phyllo sheets into smaller squares. These make for perfect party appetizers and are easy to devour in one bite!

How to Store and Freeze Spanakopita Triangles

Fridge: Store leftover Spanakopita Triangles in an airtight container for up to 3 days. This helps keep their crispiness intact while preventing them from drying out.

Freezer: Freeze unbaked triangles for up to 2 months. Place them in a single layer on a baking sheet until frozen, then transfer to a zip-top bag, separating layers with parchment paper.

Reheating: To reheat baked triangles, place them in a preheated oven at 350°F for about 10-15 minutes, or until warmed through and crispy. Enjoy that delightful crunch just like fresh!

Defrosting: If you’re freezing unbaked triangles, no need to thaw before baking. Just add a couple more minutes to the baking time for perfectly cooked treats!

Expert Tips for Spanakopita Triangles

Phyllo Handling: Keep phyllo sheets covered with a damp towel while working to prevent them from drying out and tearing.
Even Filling: Don’t overfill each triangle; 1½ – 2 tablespoons is perfect for a balanced bite without bursting.
Thaw Properly: If using frozen spinach, make sure it’s completely thawed and drained to avoid sogginess in your Spanakopita Triangles.
Butter Brushing: Brush each layer of phyllo dough generously with butter for a rich flavor and that signature flaky texture everyone loves.
Baking Time: Watch closely in the last few minutes to ensure your triangles achieve that perfect golden-brown color without burning.

What to Serve with Spanakopita Triangles?

A delightful assortment of sides can elevate your Spanakopita experience, making every bite a celebration of flavors and textures!

Greek Salad: Fresh cucumbers, tomatoes, and olives tossed in a zesty dressing complement the savory filling perfectly.
Tzatziki Sauce: A cool, creamy dip made from yogurt and cucumber that enhances the triangles’ crispiness with every bite.
Roasted Vegetables: Seasoned and caramelized, these veggies offer a hearty contrast to the light, flaky pastry, bringing balance to your meal.
Hummus: Rich and creamy, this spread adds a beautiful Middle Eastern touch, perfectly pairing with the herbaceous notes of the Spanakopita.
Lemonade or Iced Tea: Enjoy a refreshing beverage to cleanse your palate—both pair nicely with the savory flavors of the triangles!
Pita Bread: Soft, warm pita makes for a wonderful vessel to scoop up any leftover filling or tzatziki.
Olive Tapenade: The briny, robust flavors of this spread enhance the triangles while adding delightful Mediterranean flair to your meal.
Stuffed Grape Leaves: These savory bites add a touch of traditional Greek cuisine to your spread and complement the snacks beautifully.

Mix and match these delightful sides to create an unforgettable dining experience around your Spanakopita Triangles!

Make Ahead Options

These Spanakopita Triangles are perfect for meal prep, allowing you to savor homemade goodness even on your busiest days! You can prepare the filling (spinach, feta, ricotta, and seasonings) up to 3 days in advance, keeping it refrigerated in an airtight container. The phyllo dough can also be layered and arranged with the filling up to 24 hours ahead—just cover them tightly with plastic wrap to prevent drying out. When you’re ready to bake, simply brush the tops with the egg wash and bake at 375°F for 12-15 minutes. This way, you’ll have delicious, crispy Spanakopita Triangles ready with minimal effort, just as fresh as if you made them that day!

Spanakopita Triangles Recipe FAQs

What is the best way to select spinach for my Spanakopita Triangles?
Absolutely! When selecting spinach, look for vibrant, crisp leaves with no dark spots or yellowing. Fresh spinach is preferable for flavor, but if you’re short on time, frozen spinach can be a great alternative. Just make sure to thaw and thoroughly drain it to avoid excess moisture in your filling.

How long can I store baked Spanakopita Triangles in the fridge?
You can store your leftover Spanakopita Triangles in an airtight container for up to 3 days in the refrigerator. To maintain their crispiness, make sure they’re completely cool before sealing them in the container.

Can I freeze Spanakopita Triangles?
Very! You can freeze unbaked Spanakopita Triangles for up to 2 months. Here’s how: lay them out on a baking sheet in a single layer and freeze until solid. After that, transfer them to a zip-top bag, stacking layers with parchment paper to prevent sticking. When you’re ready to bake, just pop them in the oven straight from the freezer—just add a few extra minutes to the baking time!

What should I do if my phyllo dough keeps tearing while making Spanakopita Triangles?
No worries! If your phyllo dough tears, simply layer additional sheets on top to reinforce it. Remember to keep the phyllo covered with a damp towel while working to keep it pliable. If a sheet is especially dry, brush it lightly with melted butter to make it more manageable. It’s all about keeping everything hydrated and gentle while assembling.

Are there any dietary considerations with Spanakopita Triangles?
Yes! The primary allergens in this recipe include dairy (feta and ricotta) and gluten (phyllo dough). If you’re making this for guests, it’s essential to check for any dietary restrictions. You can use alternatives like dairy-free cheese for those with lactose intolerance, but the flavor may change slightly. For a gluten-free version, you could experiment with gluten-free phyllo dough found in specialty stores, although results may vary.

Can my dog eat Spanakopita Triangles?
It’s best to avoid giving Spanakopita Triangles to your dog. Ingredients like onion and garlic can be harmful to dogs, leading to gastrointestinal upset or more serious health issues. Stick to dog-safe treats for your furry friend instead!