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Spanakopita, a cherished dish from Greek cuisine, encapsulates the essence of Mediterranean cooking with its delightful combination of flaky pastry and savory filling. This traditional Greek pie, typically made with layers of crisp phyllo dough, features a rich blend of fresh spinach and creamy feta cheese, creating a symphony of flavors and textures that are simply irresistible. The appeal of spanakopita lies not only in its deliciousness but also in its versatility; whether served as an elegant appetizer at a dinner party or as a satisfying main course alongside a fresh salad, spanakopita triangles are sure to please any palate.

Greek Spanakopita Triangles

Discover the deliciousness of Golden Spanakopita Triangles, a traditional Greek dish that combines flaky phyllo pastry with a savory filling of fresh spinach, creamy feta, and aromatic herbs. Perfect as an appetizer or main course, these golden pastries are simple to make and bursting with flavor. Follow our easy recipe to create these delightful bites that celebrate Mediterranean cooking. Enjoy them warm with tzatziki or a fresh salad for a satisfying meal everyone will love!
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Ingredients
  

1 lb fresh spinach, thoroughly washed and coarsely chopped

1 cup crumbled feta cheese

1/2 cup ricotta cheese

1/2 cup finely chopped green onions

3 cloves garlic, minced

1/4 cup fresh dill, finely chopped (or 2 tablespoons dried dill)

1/4 cup olive oil (additional for brushing)

Salt and black pepper, to taste

1 package (16 oz) phyllo pastry, thawed

1 egg (for egg wash)

Instructions
 

Prepare the Filling: Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chopped green onions and minced garlic. Sauté for about 2-3 minutes, until the onions are soft and fragrant.

    Add Spinach: Gradually incorporate the chopped spinach into the skillet, stirring until it wilts and any excess moisture evaporates, approximately 5-7 minutes.

      Combine Ingredients: Once the spinach mixture has cooled for a few minutes, transfer it to a large mixing bowl. Add the crumbled feta, ricotta, dill, and season with salt and black pepper. Mix thoroughly until all ingredients are well combined.

        Prepare Phyllo Sheets: Preheat your oven to 375°F (190°C). On a clean, flat work surface, lay down one sheet of phyllo pastry and lightly brush it with olive oil. Place a second sheet on top, brushing it again with olive oil. Repeat this layering process, using a total of four sheets stacked together.

          Cut Phyllo: Using a sharp knife or pizza cutter, slice the stacked phyllo sheets into long strips, approximately 3-4 inches wide.

            Fill and Fold: Take a heaping tablespoon of the spinach filling and position it at the bottom end of one phyllo strip. Starting from the filled end, fold the corner of the strip to create a triangle shape. Continue folding the triangle repeatedly along the strip, enclosing the filling until you reach the end of the phyllo. Brush the final edge with a little olive oil to seal it securely.

              Repeat: Continue this filling and folding process with the remaining phyllo strips and filling until all have been used.

                Arrange on Baking Sheet: Lay the completed spanakopita triangles on a lined baking sheet, making sure to leave space between each triangle for even baking.

                  Egg Wash (Optional): In a small bowl, whisk together the egg with a tablespoon of water to create an egg wash. Brush the tops of the triangles lightly with the mixture for a beautiful golden finish once baked.

                    Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the triangles are golden brown and crisp to the touch.

                      Serve: Allow the spanakopita triangles to cool for a few minutes before serving. Enjoy them warm as a delightful appetizer or as part of a main course.

                        Prep Time: 30 minutes | Total Time: 1 hour | Servings: Approximately 20 triangles

                          Presentation Tips: Serve the warm triangles on a platter garnished with lemon wedges and a sprinkle of fresh dill for an inviting look. Optionally, accompany with a side of tzatziki for dipping.