Spanakopita Triangles

There’s something truly magical about biting into a golden, crispy spanakopita triangle, feeling the delicate phyllo flake in your mouth, and tasting the rich, herby filling of spinach, feta, and fresh herbs. These triangles are perfect for breakfast, brunch, appetizers, or even a light dinner paired with a crisp salad. Trust me, once you make these, they’ll disappear faster than you can say “opa!”

Recipe Origin:

Spanakopita is a classic Greek pastry known for its buttery phyllo layers and vibrant, flavorful filling. This recipe combines traditional ingredients with a slightly modern twist, making it approachable for home cooks while staying true to the authentic flavors you’ll find in Greek kitchens.

Kitchen Tools You’ll Need:

• Large mixing bowl
• Frying pan or skillet
• Wooden spoon or spatula
• Baking tray
• Pastry brush
• Measuring cups and spoons
• Sharp knife or pizza cutter
• Oven

With these tools ready, creating golden, flaky triangles becomes a joyful, stress-free experience.

Why You’ll Love Spanakopita Triangles

Spanakopita isn’t just a snack—it’s a little bite of sunshine from the Mediterranean. Here’s why these triangles will become a staple in your kitchen:

Versatile: Serve as an appetizer, party snack, or part of a brunch spread. They’re portable, easy to serve, and crowd-pleasing.

Budget-Friendly: Uses simple, wholesome ingredients like spinach, herbs, and cheese. No fancy or hard-to-find items required.

Quick and Easy: With a bit of prep and assembly, you’ll have golden triangles ready to bake in no time.

Customizable: Swap herbs, cheese, or even add a bit of cooked mushrooms or zucchini for extra flavor and nutrition.

Crowd-Pleasing: Kids, adults, and even picky eaters love these. The flaky pastry and cheesy, herby filling strike the perfect balance of comfort and sophistication.

Chef’s Pro Tips for Perfect Results:

• Thaw Phyllo Properly: Keep phyllo covered with a damp towel to prevent it from drying out.
• Squeeze Out Moisture: If using frozen spinach, make sure it’s fully thawed and drained to avoid soggy triangles.
• Brush Phyllo Generously: Light olive oil brushed between layers ensures crisp, golden pastry.
• Seal Edges Well: Press edges firmly to prevent filling from escaping during baking.
• Optional Sesame Seeds: Sprinkle on top for added crunch and nutty flavor.

Ingredients

These triangles are a beautiful blend of flavors and textures that feel indulgent yet wholesome.

Filling

Spinach: The star of the show—fresh or frozen, packed with flavor and nutrients.
Olive Oil: Adds richness and helps soften the vegetables during cooking.
Spring Onions & Leeks: Provide sweetness and depth to the filling.
Salt: Enhances the natural flavors.
Parsley & Dill: Bright, fresh herbs that lift the filling with vibrant flavor.
Eggs: Bind the filling and add richness.
Feta Cheese: Salty, tangy, and creamy, giving classic spanakopita flavor.
Cream Cheese/Ricotta: Adds extra creaminess and smooth texture.
Lemon Zest: Adds a subtle, fresh zing that balances the richness of the cheese.

Phyllo & Assembly

Phyllo Pastry: The delicate, flaky layers that make these triangles irresistible.
Light Olive Oil: Brushed between layers for golden, crisp pastry.
Sesame Seeds (Optional): Adds a nutty crunch and beautiful finish.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Prepare the Filling:

Heat olive oil in a skillet over medium heat. Sauté spring onions and leeks until soft. Add spinach and cook until excess moisture evaporates. Stir in parsley, dill, and season with salt. Remove from heat and let cool slightly. Beat in eggs, feta, cream cheese, and lemon zest until well combined.

Prepare Phyllo Sheets:

Lay one sheet of phyllo on a clean surface, keeping the remaining sheets covered with a damp towel to prevent drying. Brush lightly with olive oil. Layer another sheet on top and brush again.

Assemble Triangles:

Cut layered phyllo into strips. Place a spoonful of filling at one end of each strip. Fold strip over filling diagonally to form a triangle. Continue folding until the entire strip is used. Place triangles on a greased or lined baking tray. Brush the tops with olive oil and sprinkle sesame seeds if desired.

Bake to Golden Perfection:

Preheat oven to 375°F (190°C). Bake triangles for 20-25 minutes or until golden brown and crisp.

Serve and Enjoy:

Serve warm as an appetizer, snack, or part of a meal. The crispy, flaky pastry paired with the rich, herby filling is absolutely irresistible.

Nutrition Facts

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How to Serve Spanakopita Triangles

As an Appetizer: Perfect for parties, brunches, or gatherings.
With a Salad: Pair with a fresh Greek salad for a light, balanced meal.
Snack or Lunch: Enjoy warm or at room temperature for a convenient snack.
Brunch Spread: Combine with eggs, olives, and fresh bread for a Mediterranean-inspired brunch.

Make-Ahead and Storage Tips

Prep Ahead: Prepare filling a day ahead and refrigerate. Assemble triangles just before baking.
Storage Tips: Store cooled triangles in an airtight container in the fridge for up to 3 days.
Freeze for Later: Freeze unbaked triangles on a tray, then transfer to a container. Bake straight from the freezer with a few extra minutes added to the cooking time.
Double the Batch: Easy to scale for parties or meal prep.

Variations to Try

• Add cooked mushrooms or zucchini for extra veggies.
• Substitute feta and cream cheese with ricotta for a milder, creamier flavor.
• Sprinkle paprika or chili flakes on top for a subtle kick.
• Make mini triangles for bite-sized appetizers.

Additional Tips

• Keep phyllo covered to prevent drying.
• Ensure spinach is well-drained to avoid soggy filling.
• Brush generously with olive oil between layers for crispness.
• Press triangle edges firmly to seal filling inside.

FAQ Section

Q1: Can I use fresh spinach instead of frozen?
A1: Yes, just cook and drain thoroughly before using.

Q2: Can I make these vegan?
A2: Substitute cheese with plant-based alternatives and eggs with a flax or chia mixture.

Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days.

Q4: Can I freeze them?
A4: Yes, freeze unbaked or baked triangles for up to 2 months.

Q5: Can I make mini triangles?
A5: Absolutely! Just cut phyllo into smaller strips.

Q6: Can I add more herbs?
A6: Fresh basil, mint, or oregano can be added for variation.

Q7: How do I prevent soggy pastry?
A7: Drain spinach well, and brush phyllo layers generously with olive oil.

Q8: Can I bake them in advance?
A8: Yes, bake and reheat gently in the oven before serving.

Q9: Can I use puff pastry instead of phyllo?
A9: Yes, but the texture will be slightly different—less crisp and flaky.

Q10: Can I add lemon juice to the filling?
A10: A squeeze of lemon can enhance the flavor, but don’t add too much liquid.

Conclusion

There you have it—Spanakopita Triangles that are crisp, golden, and bursting with rich, herby flavor. Perfect for any occasion, these triangles bring a taste of Greece right into your kitchen. With their flaky pastry and vibrant filling, they’re irresistible, impressive, and totally satisfying. Prepare a batch, watch them disappear at the table, and enjoy the comforting, fresh flavors that make every bite a little celebration.

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