How to Make the Perfect Spanakopita Triangles
Greek · Easy · 45 min · 12 servings
These crispy spanakopita triangles are a sneaky way to get kids to eat spinach wrapped in buttery golden phyllo pastry. This kid friendly recipe is perfect as a snack or appetizer and children love the flaky crunchy texture of these Greek spinach pies.
Why this recipe works
This Spanakopita Triangles recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 180 calories with 7g 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:
- 2 cups frozen spinach thawed and drained
- 1 cup crumbled feta cheese
- 2 large eggs beaten
- 12 sheets phyllo dough
- 4 tbsp melted butter
- 0.25 tsp black pepper
Step by step instructions
Step 1: Prepare the Filling
Squeeze all excess moisture from the thawed spinach using paper towels then combine with feta cheese, beaten eggs, and black pepper in a bowl. Mix well until fully combined.
Step 2: Prepare the Phyllo
Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Place another sheet on top and brush again to create double layered strips.
Step 3: Form the Triangles
Cut the buttered phyllo sheets into three inch wide strips lengthwise. Place a teaspoon of filling at the bottom of each strip and fold into triangles like a flag all the way up.
Step 4: Bake Until Golden
Place the triangles on a lined baking sheet, brush tops with melted butter, and bake at 375 degrees for 25 minutes until golden brown and crispy. Kids love these warm out of the oven.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- feta cheese → ricotta cheese for a milder flavor kids prefer
- frozen spinach → fresh baby spinach wilted in a pan
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not draining the spinach well which makes the filling soggy
- Working too slowly with phyllo dough causing it to dry out and crack
Nutrition facts
Per serving: 180 calories, 7g protein, 16g carbs, 10g fat, 2g fiber.
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