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MEDITERRANEAN CLASSIC
Flaky Spanakopita Spinach and Feta Triangles
★★★★★
5.0 (265)|(2 Reviews)Delicate paper-thin layers of golden phyllo pastry brushed with butter and folded around a rich Greek filling of spinach, feta, dill, and scallions.
T
By Theodora Kaloudis (Executive Food Editor)•Published May 18, 2026
⏱ 45 mins
Simply Recipes / Theodora Kaloudis🔥 175 kcal
WHY MAKE THIS
- Can be assembled and frozen unbaked for months; bake straight from the freezer.
- Traditional Greek filling made with authentic dill, green onion, and feta.
- Shatteringly crisp exterior with a warm, tender savory core.
MEDITERRANEAN CLASSIC
Flaky Spanakopita Spinach and Feta Triangles
The beloved Greek party pastry, handheld and baked to shatteringly crisp perfection. Every bite bursts with flaky buttery phyllo pastry and savory herb-laced spinach and salty feta.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings8 servings
Scale Recipe:
📱Keep Screen Awake While Cooking
Ingredients
- 10 sheets frozen phyllo dough, thawed in refrigerator overnight
- 10 oz frozen chopped spinach, thawed and thoroughly squeezed bone-dry
- 6 oz authentic Greek feta cheese, crumbled
- 3 green onions, finely chopped
- 2 tbsp fresh dill, finely minced
- 1 large egg, lightly beaten
- Pinch of ground nutmeg
- 1/2 cup unsalted butter, melted for brushing
- Freshly ground black pepper
Directions
1
Make the filling
In a mixing bowl, combine dried spinach, crumbled feta, green onions, dill, egg, nutmeg, and black pepper. Mix thoroughly with a fork.
2
Layer phyllo sheets
Preheat oven to 375°F (190°C). Lay 1 sheet of phyllo on a clean surface (keep remaining sheets covered with a damp towel). Brush lightly with melted butter, top with a second sheet, and cut lengthwise into 4 equal strips.
3
Fold flag-style triangles
Place 1 tablespoon of filling at the bottom of each strip. Fold the corner diagonally over the filling to form a triangle, and continue folding up like a flag. Brush tops with butter.
4
Bake until golden
Place triangles on a parchment-lined baking sheet. Bake for 18–22 minutes until deep golden brown and crispy. Let cool 5 minutes before serving.
💡 CHEF'S PRO TIPS
- Keep unused phyllo sheets covered with a lightly damp kitchen towel to prevent them from drying out and crumbling.
- Squeeze every drop of liquid from the spinach to keep the phyllo bottom crisp.
Nutrition Facts
Per ServingCalories175 kcal
Protein5g
Carbs14g
Total Fat11g
Sodium: 310mg
Fiber: 1.5g
Sugar: 2g
Community Reviews & Ratings
2 cooks have shared their thoughts on this recipe
S
Sarah M.★★★★★
This has completely replaced my normal avocado toast! The beans blend so well you cannot even tell, and I stay full until lunchtime!
D
David K.★★★★★
Great trick for adding protein without cooking eggs on busy mornings. Added a pinch of red pepper flakes and lemon zest—delicious.
