Spanakopita triangles are a very popular light, crispy, and juicy Greek appetizer. I absolutely adore Greek cuisine. Olives, feta cheese, herbs, baklava, kreatopita, pita, and Greek yogurt are mouth-watering.
Spanakopita Triangles
In this spanakopita triangles recipe, we use sheets of phyllo dough and a juicy spinach filling.
The filling is made with olive oil, chopped red onions, spinach, dill, crumbled feta cheese, and eggs. The first time I cooked with phyllo dough, it seemed very difficult to work with. But this isn’t true.
Spanakopitas make great appetizers. If you are throwing a party or a shower, these other appetizer recipes will surely make your party a success:
- Best Antipasto Squares Recipe
- Best Cranberry Brie Bites Recipe
- Savory Party Bread Recipe
- Honey Garlic Chicken Wings
Can You Make Them Ahead Of Time?
I don’t recommend making spanakopita triangles one or more days ahead. Phyllo dough dries out quickly. But you can prepare the spinach filling ahead of time.
It can be stored in the refrigerator for up to 3 days before making the spanakopita triangles.
Can You Freeze Them?
Yes, you can freeze spanakopita triangles raw or baked. To prevent sticking to each other, freeze them on a baking sheet lined with parchment paper for 1 hour. Then, transfer to a freezer-safe bag or an airtight container. Store in the freezer for up to a month.
Spanakopita triangles are a very popular light, crispy, and juicy Greek appetizer
The BEST Spanakopita Triangles
Ingredients
Instructions
Nutrition Information:
Amount Per Serving:
Calories: 201Total Fat: 12gCarbohydrates: 17gProtein: 5.6g