Spanakopita triangles

Why “Medium” intensity?
Working with phyllo dough isn’t hard, but it demands a gentle touch and speed to prevent drying. The filling is easy. Once you master the folding rhythm, you’ll fly through 24 triangles.

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🥣 Ingredients

For the Filling

• 10 oz (280 g) frozen chopped spinach, thawed

• 3 tbsp (45 ml) extra virgin olive oil

• 3 green onions (scallions), finely chopped

• 2 cloves garlic, minced

• 4 oz (115 g) feta cheese, crumbled

• ½ cup (55 g) ricotta cheese (or cottage cheese, drained)

• 1 large egg, lightly beaten

• 2 tbsp fresh dill, finely chopped (or 2 tsp dried)

• ¼ tsp freshly grated nutmeg

• Salt and black pepper to taste (go easy – feta is salty)

For the Phyllo Assembly

• 1 box (16 oz / 450 g) thawed phyllo dough (about 20–24 sheets, 9×14 inches)

• ½ cup (115 g) unsalted butter, melted

• ¼ cup (60 ml) olive oil (mixed with the butter for flavor & high-heat tolerance)

For Finishing

• 1 tbsp sesame seeds or poppy seeds (optional)

• Flaky sea salt (e.g., Maldon)

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🥄 Instructions

Step 1: Prep the spinach

Place thawed frozen spinach in a clean kitchen towel or several layers of paper towels. Squeeze hard to remove as much liquid as possible. Wet spinach = soggy triangles. You should end up with a dry, compact ball.

Step 2: Make the filling

Heat 3 tbsp olive oil in a skillet over medium heat. Add scallions and garlic; sauté 2 minutes until fragrant but not brown. Transfer to a mixing bowl and let cool 5 minutes.

Add the squeezed spinach, crumbled feta, ricotta, beaten egg, dill, nutmeg, and a pinch of pepper. Stir until combined. Taste – add salt only if needed (likely not). Set aside.

Step 3: Prepare your phyllo station

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.

Mix melted butter and olive oil in a small bowl. Unroll phyllo dough on a large cutting board. Immediately cover the stack with a slightly damp (not wet) kitchen towel – phyllo cracks in minutes when dry.

Step 4: Assemble the triangles

Work one sheet at a time.

1. Lay one phyllo sheet flat (keep remaining sheets covered). Lightly brush with butter-oil mixture.

2. Lay a second sheet on top, brush again. (Optional: for extra-flaky results, use 3 sheets. For lighter, use 2.)

3. Cut the stacked, buttered sheets lengthwise into 3 long strips (each about 3 inches wide).

Now fill & fold:
4. Place 1 heaping teaspoon of filling at the bottom corner of one strip.
5. Fold the corner up over the filling to form a small triangle (like folding a flag).
6. Continue folding the triangle up and over, maintaining the triangle shape, tucking in edges as you go.
7. When you reach the end, brush the last flap with butter mixture to seal.

Place seam-side down on prepared baking sheet. Repeat with remaining phyllo and filling.

Step 5: Bake to gold

Brush the tops of all triangles lightly with remaining butter mixture. Sprinkle with sesame seeds and a few flakes of sea salt.

Bake for 22–25 minutes, rotating pans halfway, until deep golden brown and crisp. They should sound hollow when tapped.

Step 6: Cool (just a little)

Let triangles rest on the baking sheet for 5 minutes – filling is lava-hot straight from the oven. Then transfer to a wire rack.

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🍽️ Serving & Storage

• Serve warm or at room temperature. Pair with tzatziki, lemon wedges, or a dollop of Greek yogurt.

• Make ahead: Assemble triangles, freeze on a tray until solid, then transfer to a zip bag. Bake from frozen at 375°F for 28–30 minutes (no thawing).

• Leftovers: Store in an airtight container in the fridge for up to 3 days. Re-crisp in a 350°F oven for 5–7 minutes – never microwave (they’ll get chewy).

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📊 Nutrition Information

Per serving (1 triangle – recipe makes 24 triangles)

Note: Nutrition is estimated using standard ingredients. Using low-fat feta or less butter will reduce fat and calories.

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👩‍🍳 Recipe Card (Last of the recipe)

Recipe name: Spanakopita Triangles (Spanakopitakia)
Yield: 24 triangles
Prep + cook: ~1 hour
Intensity: Medium (skill: phyllo handling)
Best served: Warm, with lemon or tzatziki
Freezer friendly: Yes (bake from frozen)
Final chef tip: Don’t skip squeezing the spinach dry. That single step separates the pros from the soggy pastry disappointments.

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📝 Website Notes for Publishing (SEO & UX)

• Suggested meta description: “These crispy Spanakopita Triangles are easier than you think. Buttery phyllo + spinach-feta filling. Freezer-friendly, make-ahead recipe with video.”

• Suggested tags: Greek appetizers, phyllo recipes, vegetarian party food, freezer-friendly snacks

• Internal link suggestions: Tzatziki recipe, Greek salad recipe, How to work with phyllo dough (guide)