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Spanakopita Triangles, a popular Greek appetizer or snack, combine the richness of spinach and feta cheese wrapped in delicate, crispy layers of phyllo dough. These savory triangles are a crowd-pleasing dish, perfect for gatherings, special events, or a tasty snack at home. With a flaky golden exterior and a flavorful spinach filling, Spanakopita Triangles can transport your taste buds straight to Greece. In this blog post, you’ll find a complete guide to making this classic recipe with step-by-step instructions, tips for the best results, and easy variations.
These flaky, buttery pastries are a beloved staple of Greek cuisine, with origins tracing back to ancient Greece, where spinach, olive oil, and herbs were commonly used in many dishes. The word “spanakopita” comes from the Greek words spanaki (spinach) and pita (pie), making it a “spinach pie”.
Spanakopita triangles, a popular variation, offer a convenient and bite-sized version of the dish, often served as appetizers or snacks. The dish combines Mediterranean flavors of spinach, tangy feta cheese, onions, and dill, all wrapped in layers of crisp, golden phyllo dough. Spanakopita has become a favorite in many countries due to its rich flavor and satisfying texture.
Spanakopita Triangles
Spanakopita, or spinach pie, is a beloved dish in Greece. The triangles are a more portable, finger-food-friendly version of the larger pie, making them ideal for parties and picnics. The combination of earthy spinach, salty feta cheese, and delicate phyllo pastry is what makes Spanakopita so irresistible. These triangles are not only visually appealing but also filled with layers of flavor and texture. Once baked to golden perfection, they provide a delightful contrast between the crispy phyllo and the creamy filling.
Tools and Equipment
- Mixing bowls
- Skillet
- Wooden spoon
- Knife
- Pastry brush
- Baking sheet
- Parchment paper
- Clean kitchen towel
Ingredients
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a skillet, heat the olive oil over medium heat and sauté the chopped onion and garlic until softened and fragrant.
- Add the spinach to the skillet and cook until wilted, about 5 minutes. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the spinach mixture with crumbled feta, beaten egg, fresh dill, nutmeg, salt, and pepper. Mix until well incorporated.
- Unroll the phyllo dough and cover it with a clean, damp kitchen towel to prevent drying.
- Place one sheet of phyllo dough on a clean surface, brush it with melted butter, and layer another sheet on top. Repeat with a third sheet.
- Cut the layered phyllo into long strips, about 3 inches wide.
- Spoon 1 tablespoon of the spinach-feta mixture onto one end of a strip, then fold the phyllo over the filling in a triangular shape. Continue folding the triangle along the strip until the entire strip is used.
- Brush the top of the triangle with melted butter and place it on the prepared baking sheet.
- Repeat the process with the remaining phyllo sheets and filling.
- Bake for 20-25 minutes or until the triangles are golden brown and crispy.
- Remove from the oven and let them cool for 10 minutes before serving.
Servings 12
- Amount Per Serving
- Calories 171.4kcal
- % Daily Value *
- Total Fat 10.65g17%
- Saturated Fat 4.79g24%
- Cholesterol 34.56mg12%
- Sodium 286.74mg12%
- Potassium 250.09mg8%
- Total Carbohydrate 14.43g5%
- Dietary Fiber 1.38g6%
- Sugars 0.44g
- Protein 5.04g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.
Note
Tips and Variations:
- Using Frozen Spinach: If fresh spinach isn’t available, you can use frozen spinach. Thaw it completely and squeeze out as much excess moisture as possible before combining with the other ingredients.
- Vegan Option: For a vegan variation, use vegan phyllo dough, tofu feta, and replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
- Herb Substitutes: If you don't have dill, you can substitute it with parsley or mint for a different flavor profile.
- Make-Ahead: You can prepare the triangles ahead of time and freeze them unbaked. When ready to serve, simply bake them from frozen at the same temperature, adding an extra 5 minutes to the cooking time.
- Additional Fillings: Experiment with other fillings such as mushrooms, leeks, or even small pieces of roasted red peppers.
Serving Suggestions:
Spanakopita Triangles are best served warm or at room temperature. They pair wonderfully with a side of tzatziki sauce, Greek salad, or roasted vegetables. For a heartier meal, serve them with grilled meats such as lamb or chicken. They also make a great addition to a Mediterranean-inspired mezze platter, featuring olives, hummus, and pita bread.
Allergen Information:
- Dairy: Contains feta cheese, which can be replaced with a dairy-free cheese alternative for those with lactose intolerance or dairy allergies.
- Gluten: The phyllo dough contains wheat, so it is not suitable for those with gluten intolerance. Gluten-free phyllo alternatives are available.
- Eggs: Some recipes include eggs to bind the filling, but this can be omitted or replaced with an egg substitute.
Wine or Drink Pairing:
- White Wine: A dry white wine like Assyrtiko or Pinot Grigio pairs beautifully with the salty feta and delicate phyllo layers.
- Sparkling Wine: A crisp sparkling wine, such as Prosecco, adds a refreshing contrast to the richness of the dish.
- Iced Tea: For a non-alcoholic option, a cool glass of mint or lemon iced tea complements the Greek flavors nicely.
Storage and Leftovers:
- Refrigeration: Store cooked spanakopita triangles in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Unbaked spanakopita triangles freeze well. Freeze them on a tray and then transfer them to a freezer bag. They can be baked directly from frozen.
- Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispness. Avoid microwaving to keep the phyllo pastry from becoming soggy.
