Greek Spanakopita Triangles: Crispy, Cheesy, and Impossible to Resist

You know that feeling when you bite into something so crispy, so flavorful, that you momentarily forget all your problems? That’s Spanakopita. These Greek spinach and feta triangles are the ultimate crowd-pleaser—golden, flaky, and packed with savory goodness.

Whether you’re hosting a party or just pretending to be fancy on a Tuesday night, these little pockets of joy deliver. And the best part? They’re easier to make than you think.

No PhD in pastry required.

Why This Recipe Slaps

Spanakopita triangles are the MVP of appetizers. They’re crispy on the outside, creamy on the inside, and loaded with spinach and feta—a combo that’s basically a nutrient-packed cheat code. The phyllo dough shatters like glass when you bite into it, revealing a rich, herby filling.

Plus, they’re portable, freezer-friendly, and universally loved. Even picky eaters can’t resist them. Win-win.

Ingredients You’ll Need

Phyllo dough (1 package, thawed)—handle with care, or it’ll crack like your patience on a Monday.
Spinach (10 oz, fresh or frozen)—squeeze out ALL the water, or you’ll regret it.
Feta cheese (1 cup, crumbled)—the salty, tangy star of the show.
Ricotta or cottage cheese (½ cup)—for extra creaminess.
Egg (1, beaten)—the glue holding everything together.
Fresh dill and parsley (¼ cup each)—because herbs make everything better.
Butter (½ cup, melted)—for brushing and achieving that golden crunch.
Salt, pepper, and nutmeg—to taste, but don’t skip the nutmeg.
Trust us.

How to Make Spanakopita Triangles (Step-by-Step)

Prep the filling: Sauté spinach (if fresh) or thaw and drain frozen spinach. Mix with feta, ricotta, egg, herbs, and spices. Taste it—adjust seasoning if needed.
Unroll the phyllo dough: Keep it covered with a damp towel to prevent drying out.
Phyllo is drama queen; it cracks if you stare at it too long.
Cut the sheets: Slice them into 3-inch strips. Work quickly but gently—like defusing a bomb, but tastier.
Assemble the triangles: Place a teaspoon of filling at the base of each strip. Fold diagonally into a triangle, like folding a flag.
Repeat until you run out of filling or patience.
Brush with butter: Lay triangles on a baking sheet, brush with melted butter, and bake at 375°F for 20-25 minutes until golden and crispy.

How to Store These Bad Boys

Fridge: Keep baked triangles in an airtight container for up to 3 days. Reheat in the oven—microwaving turns them soggy, and nobody wants that.

Freezer: Freeze unbaked triangles on a tray, then transfer to a bag. Bake straight from frozen (add 5-10 extra minutes).

Perfect for last-minute guests or midnight cravings.

Why You Should Make These ASAP

Spanakopita triangles are versatile, nutritious, and downright delicious. Spinach packs iron and vitamins, while feta adds protein and calcium. They’re great for parties, meal prep, or bribing your kids to eat greens.

Plus, they’re way cheaper homemade than store-bought. Your wallet (and taste buds) will thank you.

Common Mistakes to Avoid

Skipping the spinach squeeze: Excess water = soggy triangles. No one likes a limp Spanakopita.
Overstuffing: Too much filling, and the phyllo bursts open like a overpacked suitcase.
Using cold phyllo: Thaw it overnight in the fridge.
Frozen phyllo is a nightmare to work with.
Forgetting the butter: Dry phyllo is sad phyllo. Butter = crispiness.

Swaps and Subs (Because Life Happens)

No phyllo? Use puff pastry for a thicker, flakier bite (but it’s not traditional).
Vegan? Swap feta for tofu crumbles and butter for olive oil. Not the same, but still tasty.
Allergic to nuts? Skip the nutmeg (though it’s a crime, IMO).
Short on time? Buy pre-chopped spinach and frozen phyllo.
We won’t judge.

FAQs (Because You Asked)

Can I use frozen spinach?

Absolutely. Just thaw and squeeze it like you’re wringing out your last bit of patience for the day.

Why did my triangles turn soggy?

You didn’t squeeze the spinach enough, or you microwaved leftovers. Oven only, folks.

Can I make these ahead?

Yes!

Assemble and freeze unbaked. Bake when needed—no thawing required.

What’s the best dip for Spanakopita?

Tzatziki or a lemony yogurt sauce. Ranch works too, but Greeks might side-eye you.

Can I use other cheeses?

Sure, mix in some mozzarella for stretchiness, but feta is non-negotiable for authenticity.

Final Thoughts

Spanakopita triangles are the ultimate combo of crispy, cheesy, and healthy(ish).

They’re foolproof, freezer-friendly, and guaranteed to impress. FYI, once you make these, you’ll be asked to bring them to every gathering. You’ve been warned.

Now go forth and fold like a pro.