Name: Easy Spinach Spanakopita Triangles Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Greek
Ingredients: ⅔ cup onions, large dice; 3 oz. fresh spinach leaves (about 3 cups fresh) or 2 ½ oz. frozen spinach (thawed and drained); 6 oz. feta cheese, crumbled; ⅓ cup ricotta cheese; 1 egg yolk; ½ tbsp freshly squeezed lemon juice; 1 tsp freshly chopped dill; ¼ tsp garlic powder; ½ tsp salt; 1 8 oz. roll phyllo dough (16 sheets); ½ cup salted butter (melted); 1 egg (scrambled with a splash of water, for brushing); Sesame seeds (optional, for sprinkling)

If you’re craving a bite-sized Greek delight that’s both flaky and packed with flavor, you’ve come to the right place. I’m excited to share my Easy Spinach Spanakopita Triangles Recipe with you — these little parcels are buttery, cheesy, and downright addicting. Whether you’re making a snack, appetizer, or party treat, I promise you’ll find this recipe fun to make and even better to eat.

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Why You’ll Love This Recipe

Simple Ingredients: You likely have most of these in your pantry or fridge already, making it super accessible.
Impressively Flaky: The phyllo dough bakes up golden and crisp, delivering that irresistible crunch every time.
Versatile Snack: These triangles work perfectly for a quick bite, party platter, or even a light meal.
Kid-Approved: My family goes crazy for these, and I bet yours will too!

A golden-brown triangular pastry with a shiny, slightly crisp top sprinkled with sesame seeds sits centered on a white square plate. The pastry is filled with a creamy white layer mixed with small pieces of green leafy vegetables, visible from a bite taken at one corner, showing soft, flaky layers inside. The plate rests on a white marbled surface, and in the blurred background, more similar pastries are arranged in a row on a white rectangular dish. Photo taken with an iphone --ar 2:3 --v 7 - Easy Spinach Spanakopita Triangles, Greek savory snacks, flaky phyllo pastry recipes, spinach and cheese appetizers, bite-sized Greek treats

Ingredients You’ll Need

Each ingredient plays its part in building layers of flavor and texture. From the sharp tanginess of feta to the herbal freshness of dill, you’ll find it all comes together beautifully. Plus, a quick tip: keep your phyllo covered with a damp cloth to prevent drying out — trust me, it’s a game changer!

Flat lay of a small white ceramic bowl of salted butter chunks, a few large diced onions, a handful of fresh vibrant spinach leaves, a clean roll of phyllo dough with visible thin sheets, a small white bowl filled with crumbled feta cheese, another small white bowl with smooth ricotta cheese, one whole uncracked egg with a clean shell, a small white bowl holding freshly squeezed lemon juice, a few sprigs of freshly chopped dill, a small white bowl containing garlic powder, a small white bowl of salt, and a small white bowl with sesame seeds. All ingredients arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Spinach Spanakopita Triangles, Greek savory snacks, flaky phyllo pastry recipes, spinach and cheese appetizers, bite-sized Greek treats

Salted Butter: Essential for that rich, golden crisp on the phyllo layers — don’t skimp on it!
Onions: Sauteed to soften and bring sweetness, setting the base for the filling.
Fresh Spinach Leaves: The star veggie; it’s what gives spanakopita its signature earthiness. Frozen works too, just be sure to squeeze out excess water.
Phyllo Dough: The paper-thin layers that transform this dish into a flaky masterpiece.
Feta Cheese: Crumbled, salty, and so flavorful — it’s a must-have.
Ricotta Cheese: Adds creaminess and balances the feta’s saltiness.
Egg Yolk: Helps bind the filling and gives the triangles a lovely color.
Lemon Juice: A splash brightens up the filling with fresh acidity.
Dill: Freshly chopped for that aromatic, herby punch.
Garlic Powder: Just a hint to bring depth without overpowering.
Salt: To season perfectly.
Sesame Seeds (Optional): Sprinkled on top for a nutty flavor and extra crunch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own by swapping things up from time to time. Feel free to mix in your favorite herbs or use different cheeses — it’s all about what you like and what you have on hand.

Veggie Boost: I sometimes add finely chopped leeks or scallions for extra zing — my family notices the upgrade every time.
Cheesy Twist: Swap ricotta for cream cheese if you want a tangier, creamier filling that’s just as dreamy.
Herb Variations: Try parsley or mint instead of dill to give the triangles a fresh new dimension.
Gluten-Free: While phyllo is traditionally wheat-based, you can find gluten-free options or try making small hand pies with gluten-free pastry for a workaround.

How to Make Easy Spinach Spanakopita Triangles Recipe

Step 1: Prepare the Flavors

Start by heating your oven to 375°F — warm ovens make flaky phyllo magic happen. Then, sauté your diced onions in 2 tablespoons of butter until they turn translucent and fragrant, about 10 minutes. This slow cooking draws out their natural sweetness, which is key for balance. If you’re using fresh spinach, toss it in and let it wilt and lose all its water (about 5 minutes). For frozen spinach, be sure to thaw completely and squeeze out every last drop of moisture — watery filling is the enemy of perfectly crisp triangles.

Step 2: Mix the Filling

Once your spinach mixture has cooled, combine it in a bowl with the ricotta, feta, salt, freshly squeezed lemon juice, chopped dill, garlic powder, and the egg yolk. Give everything a good stir to get a creamy, evenly mixed filling. I always taste it here and adjust seasoning — just a pinch more salt or lemon juice can make a big difference.

Step 3: Layer and Cut the Phyllo

Philip dough can be delicate, so be gentle and keep those sheets covered with a damp towel to stop them drying out. Lay one sheet down, brush lightly with melted butter, then place another sheet on top and brush again. You’ll want two buttered layers before cutting them into thirds lengthwise. This size works perfectly for foldable triangles.

Step 4: Fill and Fold

Spoon about 1½ to 2 tablespoons of filling near the bottom edge of each phyllo strip. Now comes the fun and a little tricky part — folding into triangles. Think of folding a flag or a sailor’s knot: fold the bottom corner diagonally to form a triangle, then keep folding the triangle up and over itself until you reach the top of the strip. This folds the filling inside each neat triangle package. Don’t be discouraged if your first few tries feel awkward — I once messed up half the batch but got the hang of it quickly!

Step 5: Egg Wash and Bake

Beat an egg with a splash of water and brush it generously over your triangles — this will give them that irresistible golden shine. If you like, sprinkle sesame seeds on top for a little extra crunch and nuttiness. Arrange the triangles on a nonstick baking sheet, then bake them in the center of the oven for 12-15 minutes or until beautifully golden brown. Keep an eye on them toward the end so they don’t burn.

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Pro Tips for Making Easy Spinach Spanakopita Triangles Recipe

Keep Phyllo Covered: Always keep unused phyllo sheets under a damp towel to prevent drying and cracking.
Squeeze Spinach Thoroughly: I learned the hard way that squeezing spinach well prevents soggy triangles—use clean towels or your hands until no water comes out.
Butter is Your Friend: Don’t rush the buttering step; it’s the key to that golden, crisp texture.
Egg Wash for Shine: Brushing the triangles with egg wash before baking really elevates their look and helps them brown evenly.

How to Serve Easy Spinach Spanakopita Triangles Recipe

A line of six triangular pastries with a shiny golden-brown crust is placed on a white rectangular plate. Each pastry is topped with a few scattered sesame seeds and shows slight cracks on the surface, suggesting a flaky texture. The pastries are arranged from the front to the back in a neat row, and the plate sits on a white marbled surface. The lighting highlights the glossy finish and soft texture of the pastry crust photo taken with an iphone --ar 2:3 --v 7 - Easy Spinach Spanakopita Triangles, Greek savory snacks, flaky phyllo pastry recipes, spinach and cheese appetizers, bite-sized Greek treats

Garnishes

I love sprinkling a little more fresh dill or a tiny squeeze of lemon over the top right before serving — it brightens everything and makes the flavors pop. Sometimes a scattering of extra sesame seeds adds a lovely visual touch too.

Side Dishes

These triangles are great with a fresh Greek salad — I like cucumber, tomato, red onion, olives, and a drizzle of olive oil and red wine vinegar. A simple tzatziki dip also pairs wonderfully and adds a cooling contrast to the warm triangles.

Creative Ways to Present

For parties, I arrange the triangles in a circular platter with a bowl of tzatziki in the center for dipping — it always gets compliments! Another idea I tried was serving them atop individual romaine leaves for a pretty, hand-held appetizer that feels extra special.

Make Ahead and Storage

Storing Leftovers

After they cool, I store leftovers in an airtight container and refrigerate. They keep nicely for 2-3 days. If you want to keep that crispness, avoid stacking and use parchment paper layers to help.

Freezing

I’ve frozen the triangles before baking — place them on a baking sheet in a single layer, freeze until firm, then transfer to a freezer bag. When you want to bake, just pop them in the oven straight from the freezer, adding a few extra minutes to the bake time.

Reheating

To keep that flaky texture, I always reheat leftovers in the oven at 350°F for about 8-10 minutes rather than microwaving. You’ll get that freshly baked crunch back in no time.

FAQs

Can I use frozen spinach instead of fresh in this recipe?

Absolutely! Just make sure to thaw it completely and squeeze out all excess water; otherwise, the filling could become too wet and make the phyllo soggy.
How do I prevent phyllo dough from drying out while making spanakopita triangles?

Keep your phyllo sheets covered with a slightly damp towel at all times when you’re not working with them. This simple step prevents cracking and makes folding much easier.
Can I make these spanakopita triangles ahead of time?

Yes, you can assemble the triangles and refrigerate them for a few hours before baking. For longer storage, freezing unbaked triangles works great—just bake from frozen when ready.
What if I don’t have dill? What’s a good substitute?

If you don’t have dill on hand, fresh parsley or mint can also add lovely flavor that pairs well with the spinach and feta.
How do I get the perfect crispy texture on the spanakopita?

Brushing each phyllo layer generously with melted butter and giving the triangles an egg wash before baking helps you achieve that beautiful golden, flaky crust.

Final Thoughts

I absolutely love how this Easy Spinach Spanakopita Triangles Recipe brings a little bit of Greece right to my kitchen. It’s such a fun dish to make — I always enjoy the folding process and watching the phyllo turn golden and crisp in the oven. Best of all, everyone who tries them asks for the recipe. I know if you give it a try, you’ll fall in love with this recipe just like I did. Grab your butter, roll out that phyllo, and let’s make some magic happen!