Name: Spanakopita Triangles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24 triangles
Cuisine: Mediterranean cuisine
Ingredients: 500 g spinach (fresh or frozen, chopped and very well drained); 200 g feta cheese (crumbled); 1 pcs onion (small, finely chopped); 2 tbsp dill (fresh, chopped); 1 pcs egg (lightly beaten to bind the filling); 3 tbsp olive oil (for cooking the filling); 1 tsp salt (adjust to taste); 0.5 tsp black pepper (freshly ground); 8 pcs phyllo dough (thawed if frozen, sheets about 20x30cm); 2 tbsp butter (melted, for brushing (can use olive oil instead))

Spanakopita

Prep: 20 min • Cook: 25 min. Crispy phyllo triangles filled with a savory mixture of spinach, tangy feta and fresh dill, these golden parcels make an elegant mezze bite or appetizer that's easy to share and perfect for picnics, parties, or a light meal.

Preparation time: 20 min
Cooking time: 25 min
Total time: 45 min
Servings: 24
Course: Appetizer
Complexity: Easy

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Ingredients

Filling

18oz spinach(fresh or frozen, chopped and very well drained)
7oz feta cheese(crumbled)
1 pc onion(small, finely chopped)
2 tbsp dill(fresh, chopped)
1 pc egg(lightly beaten to bind the filling)
3 tbsp olive oil(for cooking the filling)
1 tsp salt(adjust to taste)
1/2 tsp black pepper(freshly ground)

Pastry & finishing

8 pcs phyllo dough(thawed if frozen, sheets about 20x30cm)
2 tbsp butter(melted, for brushing (can use olive oil instead))

Instructions

Filling

If using fresh spinach, wash, trim and chop; if using frozen, thaw and squeeze out as much liquid as possible.
Heat 1 tbsp olive oil in a large skillet over medium heat and cook the chopped onion until soft and translucent, about 5 minutes.
Add the spinach to the skillet and cook until wilted (fresh) or heated through and excess moisture evaporates (frozen), then remove from heat and let cool slightly.
Transfer spinach and onion to a bowl, stir in crumbled feta, chopped dill, beaten egg, remaining olive oil, salt and pepper until evenly combined; taste and adjust seasoning.

Assembly & Baking

Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper and have the melted butter or extra olive oil ready for brushing.
Lay one phyllo sheet flat, brush lightly with melted butter, fold sheet lengthwise into a long strip about 7–8 cm wide, repeat brushing and stacking up to two layers for sturdier triangles.
Place about 1–2 tablespoons of filling at one end of the strip, then fold the corner over to form a triangle; continue folding the strip in triangle shapes until sealed, repeating with remaining phyllo and filling.
Arrange triangles on the prepared sheet, brush tops with butter, and bake for 20–25 minutes or until deep golden brown and crisp.
Allow the spanakopita triangles to cool for a few minutes on a rack before serving warm or at room temperature.

Nutrition

Servings: 24
Serving size (imperial): 1.6 oz

Nutrient	Per serving	Per 100 g	Total (24 servings)
Calories	95.5 kcal	212.2 kcal	2,292 kcal
Protein	4.1 g	9.1 g	98.4 g
Fat	6.2 g	13.8 g	148.8 g
Carbs	6 g	13.3 g	144 g

Tips

Squeeze cooked spinach very dry in a sieve or clean towel to prevent soggy phyllo and ensure crisp triangles.
Brush triangles with melted butter for richer color, or olive oil for a dairy-free crisp finish.
Serve warm with lemon wedges or tzatziki for a bright contrast to the rich filling.

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Ingredients

Filling

18oz spinach(fresh or frozen, chopped and very well drained)
7oz feta cheese(crumbled)
1 pc onion(small, finely chopped)
2 tbsp dill(fresh, chopped)
1 pc egg(lightly beaten to bind the filling)
3 tbsp olive oil(for cooking the filling)
1 tsp salt(adjust to taste)
1/2 tsp black pepper(freshly ground)

Pastry & finishing

8 pcs phyllo dough(thawed if frozen, sheets about 20x30cm)
2 tbsp butter(melted, for brushing (can use olive oil instead))

Instructions

Filling

If using fresh spinach, wash, trim and chop; if using frozen, thaw and squeeze out as much liquid as possible.
Heat 1 tbsp olive oil in a large skillet over medium heat and cook the chopped onion until soft and translucent, about 5 minutes.
Add the spinach to the skillet and cook until wilted (fresh) or heated through and excess moisture evaporates (frozen), then remove from heat and let cool slightly.
Transfer spinach and onion to a bowl, stir in crumbled feta, chopped dill, beaten egg, remaining olive oil, salt and pepper until evenly combined; taste and adjust seasoning.

Assembly & Baking

Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper and have the melted butter or extra olive oil ready for brushing.
Lay one phyllo sheet flat, brush lightly with melted butter, fold sheet lengthwise into a long strip about 7–8 cm wide, repeat brushing and stacking up to two layers for sturdier triangles.
Place about 1–2 tablespoons of filling at one end of the strip, then fold the corner over to form a triangle; continue folding the strip in triangle shapes until sealed, repeating with remaining phyllo and filling.
Arrange triangles on the prepared sheet, brush tops with butter, and bake for 20–25 minutes or until deep golden brown and crisp.
Allow the spanakopita triangles to cool for a few minutes on a rack before serving warm or at room temperature.

Nutrient

Per serving

Per 100 g

Total (24 servings)

Calories

95.5 kcal

212.2 kcal

2,292 kcal

Protein

4.1 g

9.1 g

98.4 g

Fat

6.2 g

13.8 g

148.8 g

Carbs

6 g

13.3 g

144 g