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.
The BEST Spanakopita Triangles
Spanakopita triangles are a very popular light, crispy, and juicy Greek appetizer
Ingredients
- - 3 tbsp olive oil;
- - 2 red onions, chopped;
- - 2 garlic clove, minced;
- - 2 (10 oz) packages frozen spinach, thawed and squeezed;
- - 2 tbsp dill, chopped;
- - 2 tbsp all-purpose flour;
- - 8 oz feta cheese, crumbled;
- - 3 large eggs, lightly beaten;
- - salt, to taste;
- - pepper, to taste;
- - 1 (24 oz) package phyllo dough, thawed;
- - 1 cup butter, melted.
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside
- In a large skillet, heat olive oil over medium heat. Add chopped red onions and cook until translucent. Then, add garlic and cook for 1 minute more until fragrant. Stir in spinach and flour. Season with salt and pepper to your taste. Cook, stirring occasionally, until most of the liquid has evaporated and been absorbed.
- Remove from the heat. Let the spinach filling cool to room temperature. Then, add feta cheese, beaten eggs, and dill.
- Place one sheet of phyllo dough on a clean, dry surface. Cut the dough into strips 2.5 inches wide.
- Place two phyllo dough strips on a dry surface. Cover the rest of the dough with a damp towel to prevent it from drying out.
- Brush the first strip with melted butter. Then, top it with the second one. Brush the top strip with melted butter as well. Finally, add a tablespoon of filling. Fold the dough into the triangles. Transfer to a prepared baking sheet. Repeat with the remaining phyllo dough and filling until all triangles are made. Brush them with melted butter. Sprinkle with sesame seeds if needed.
- Bake for 30-50 minutes or until golden. Serve with sour cream dip, hummus, and olives.
Nutrition Information:
Amount Per Serving: Calories: 201Total Fat: 12gCarbohydrates: 17gProtein: 5.6g
