How to Make the Perfect Golden Spanakopita Triangles
Greek · Medium · 55 min · 6 servings
These flaky phyllo triangles are filled with a savory mixture of spinach and feta cheese seasoned with fresh dill and nutmeg. Crispy on the outside and creamy on the inside, they make an irresistible Greek appetizer for any occasion.
Why this recipe works
This Golden Spanakopita Triangles recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 55 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 11g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 16 ounces frozen chopped spinach thawed and squeezed dry
- 1 cup crumbled feta cheese
- 2 large eggs
- 2 tablespoons fresh dill finely chopped
- 12 sheets phyllo dough thawed
- 0.5 cup unsalted butter melted
Step by step instructions
Step 1: Make the Spinach Filling
Combine the thoroughly dried spinach, crumbled feta, eggs, and fresh dill in a large bowl. Season with salt, pepper, and a pinch of nutmeg. Mix until everything is evenly incorporated. The filling should be moist but not watery so make sure the spinach is very well squeezed.
Step 2: Prepare the Phyllo
Lay out one sheet of phyllo dough on a clean work surface and brush it lightly with melted butter. Layer a second sheet directly on top and brush again with butter. Cut the layered sheets into strips about 3 inches wide using a sharp knife or pastry cutter.
Step 3: Fill and Fold the Triangles
Place a heaped tablespoon of spinach filling at the bottom of each phyllo strip. Fold the corner up diagonally to create a triangle then continue folding the triangle up the strip like folding a flag. Brush the finished triangle with butter and place on a parchment-lined baking sheet.
Step 4: Bake Until Golden
Preheat the oven to 375 degrees Fahrenheit. Brush each assembled triangle with a final coat of melted butter. Bake for 20 to 25 minutes until deeply golden and perfectly crispy. Serve warm or at room temperature as they remain delicious either way.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- feta cheese → ricotta cheese mixed with a pinch of salt for a milder creamier filling
- fresh dill → fresh mint which is another traditional Greek herb used in spanakopita
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not squeezing the spinach dry enough which releases water during baking and makes the phyllo soggy and unpleasant
- Letting the phyllo sheets dry out by not covering the unused portion with a slightly damp towel while working which makes them crack and crumble
Nutrition facts
Per serving: 320 calories, 11g protein, 28g carbs, 19g fat, 3g fiber.
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