Spanakopita is a classic Greek pastry featuring a savory filling of spinach and feta cheese encased in delicate, flaky phyllo dough.
This recipe creates individual spanakopita triangles that are ideal appetizers or snacks, with a satisfying crunch and flavorful filling.
Using fresh spinach, tangy feta, and herbs gives the filling authentic taste, while baking ensures a golden, crisp finish.
Why You’ll Love This Recipe
- Using phyllo dough layered with olive oil creates a crisp, flaky crust that contrasts nicely with the creamy filling.
- The filling combines spinach, feta, onions, and herbs to balance flavors and textures for a traditional spanakopita experience.
- Making triangles allows for easy portioning and perfect browning of each pastry piece in the oven.
vegetarian Spanakopita Triangles
These traditional Greek spanakopita triangles are filled with a tasty mix of spinach and feta cheese wrapped in crisp phyllo dough. Perfect as a vegetarian appetizer or snack.
- Prep time
- 25 minutes
- Cook time
- 30 minutes
- Servings
- 12
- Yield
- 12 spanakopita triangles
Ingredients
- 8 ounces (225 g) fresh spinach, washed and chopped
- 1/2 cup (75 g) crumbled feta cheese
- 1/4 cup (40 g) finely chopped onion
- 2 tablespoons (30 ml) olive oil, plus extra for brushing phyllo
- 1 large egg, beaten
- 2 tablespoons (8 g) fresh dill, chopped (or 1 teaspoon dried dill)
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 8 sheets phyllo dough, thawed
- Flour or cornstarch for dusting work surface
Instructions
- Prepare the spinach filling Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-5 minutes. Add the chopped spinach, nutmeg, salt, and pepper, and cook until spinach is wilted and excess moisture evaporates, about 5-7 minutes. Remove from heat and let cool slightly.
- Mix the filling ingredients Transfer the cooked spinach and onions to a bowl. Add the crumbled feta cheese, chopped dill, and beaten egg. Mix well to combine. Adjust seasoning if needed. Set aside.
- Prepare the phyllo dough Preheat the oven to 350°F (175°C). Lay one sheet of phyllo dough on a clean, dry surface dusted lightly with flour or cornstarch. Brush the entire sheet lightly with olive oil. Lay a second sheet on top and brush with oil again. Cut the layered sheets into 3-inch (7.5 cm) wide strips.
- Form the triangles Place a spoonful of the spinach filling at one end of a phyllo strip. Fold the corner over to form a triangle. Continue folding the strip in a triangle shape, maintaining the shape until you reach the end of the strip. Brush each triangle with olive oil and place on a baking sheet lined with parchment paper.
- Bake the spanakopita Bake the triangles in the preheated oven for 25-30 minutes, or until golden brown and crisp. Remove from the oven and let cool on a wire rack for 5 minutes before serving.
Helpful Tips
- Handle phyllo dough gently and keep it covered with a damp towel while working to prevent it from drying out.
- You can prepare the filling a day ahead and refrigerate it until ready to use.
- Ensure spinach is well drained and cooked until moisture evaporates to avoid soggy pastry.
- Use fresh dill for best flavor, but dried works well in a pinch.
- Brush phyllo sheets evenly with olive oil for the crispest texture.
Storage and Make-Ahead
Store leftover spanakopita in an airtight container in the refrigerator for up to 3 days.
Reheat by baking in a 350°F (175°C) oven for 10-15 minutes to crisp the pastry again.
Spanakopita can also be frozen after baking; freeze completely, then reheat from frozen in the oven.
Allow spanakopita to cool to room temperature before refrigerating to preserve texture.
Frequently Asked Questions
Can I use frozen spinach for spanakopita?
Yes, you can use frozen spinach. Thaw it thoroughly and squeeze out excess moisture before cooking it with onions.
Is vegetarian spanakopita gluten-free?
Traditional spanakopita uses phyllo dough made from wheat, so it is not gluten-free unless you use a gluten-free phyllo alternative.
Can I make spanakopita ahead of time?
Yes, you can prepare the filling a day ahead and assemble and bake the triangles when ready to serve.
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