If you’re looking to treat your taste buds with a dish that harnesses the flavors of the Mediterranean, try these spanakopita triangles. Perfect savory appetizer or light snack, made with a creamy, cheesy spinach-feta filling and buttery layers of phyllo pastry.
Spanakopita is a savory Greek pastry that has gained popularity worldwide for its delightful combination of flavors and textures. Made with layers of crispy phyllo dough and a delicious filling of spinach, feta cheese, and herbs, spanakopita is a true crowd-pleaser. But what exactly is spanakopita, and why is it considered one of the best recipes?
At its core, spanakopita is a classic dish in Greek cuisine, traditionally enjoyed as a main course or an appetizer. The word “spanakopita” itself is derived from two Greek words: “spanaki,” meaning spinach, and “pita,” meaning pie. This delightful pastry is believed to have originated in Greece, where spinach is abundant, and has since become a staple in Mediterranean and Middle Eastern cuisines.
Why is this the best recipe
- It is a careful balance of flavors and textures. The spinach, feta cheese, and herbs blend harmoniously, creating a rich, refreshing, and delicious filling. In addition, the flaky layers of phyllo dough provide a satisfying crunch that contrasts beautifully with the creamy interior.
- What sets spanakopita apart is not just its delectable taste but also its versatility. While the traditional combination of spinach and feta is a winner, there are endless possibilities for fillings and variations. This allows you to customize your spanakopita to suit your taste preferences and create a unique culinary masterpiece every time.
- Moreover, spanakopita is not just about the filling. The flaky layers of phyllo dough that encase the savory goodness inside add a wonderful crunch and texture to the overall experience.
- Additionally, this recipe stands out due to its ease of preparation. With clear instructions and readily available ingredients, even novice chefs can confidently tackle this dish.
Ingredients and substitutes
- Phyllo dough: The delicate and flaky phyllo dough is the foundation of spanakopita. It can be found in the frozen section of most grocery stores. However, if you can’t find phyllo dough, you can also substitute it with puff pastry or wonton wrappers for a unique twist.
- Spinach: Fresh spinach is the star of the show, providing a vibrant green color and earthy flavor. However, if you prefer a milder taste, you can also combine spinach and Swiss chard or kale. Remember to chop the greens finely to ensure they mix well with the other ingredients.
- Feta cheese: The tangy and salty feta cheese adds a creamy richness to the filling. If you’re not a fan of feta, you can also use goat cheese or even ricotta for a different flavor profile. I also add goat cheese and grated Parmesan cheese.
- Onions and garlic: These aromatic staples provide a savory base for the filling. You can also substitute the onions with leeks or shallots to add sweetness.
- Dill and parsley: These fresh herbs add freshness and a hint of brightness to the filling. If you don’t have dill on hand, you can use dried dill or substitute it with fresh mint for a refreshing twist.
- Eggs: The eggs act as a binding agent to hold the filling together. To make a vegan spanakopita, use a flaxseed or chia seed egg substitute.
Step-by-step: Spinach feta phyllo triangles
- Preheat your oven to 375°F /190°C / Gas mark 5 and gather all the necessary ingredients for your spanakopita spiral. Make sure to thaw your frozen spinach beforehand and drain any excess liquid.
- Next, heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant. Then, add the spinach to the skillet and cook until it wilts down, stirring occasionally—season with salt and pepper. Cook on high until all the liquid evaporates from the pan.
- Once the spinach is cooked, transfer it to a large bowl and let it cool for a few minutes. Then, crumble the cheese into the bowl and add the beaten eggs, parsley, herbs, nutmeg, salt, pepper, and pine nuts. Mix everything until well combined and set it aside.
- Preparing the filo triangles
- Place two layers of filo pastry on a work surface. Brush each with melted butter.
- Divide the phyllo into thirds (or 4), making 3-inch wide strips.
- Place a tablespoon or more of filling on the top end of the phyllo strip. Roll the filo around the filling to make a triangle.
- Continue to roll from the top to the bottom, maintaining the triangular shape as shown in the video/progress pictures above.
Pro tip – You want to have just enough filling so the tube does not look empty, but not too much, or it won’t roll like a coil. Also, don’t roll it too tightly, as it will cause the pastry to break.
- Continue the process with the remaining pastry and spinach filling. Place the triangles on the baking tray lined with parchment paper. Keep the tray covered while you are working on the rest to prevent them from drying out.
- Finally, brush the triangles generously with olive oil to ensure a beautifully golden and crispy crust.
- Bake the spanakopita in the preheated oven for about 15-18 minutes or until it turns golden brown and the filling is set. Once done, remove it from the oven and let it cool for a few minutes before cutting it into squares or triangles.
Frequently asked questions
Absolutely! Spanakopita triangles can be assembled and refrigerated before you are ready to bake them. This makes them a convenient option for parties or gatherings where you want to spend less time in the kitchen and more time with your guests. Just be sure to wrap them tightly in plastic wrap or store them in an airtight container to prevent them from drying out.
Yes, you can freeze spanakopita triangles for future use. Prepare the triangles as instructed, but instead of baking them, place them on a baking sheet and freeze until they are firm. Once frozen, transfer them to a freezer-safe container or bag. When you’re ready to enjoy them, bake the frozen triangles on a baking sheet in a preheated oven, adding a few extra minutes to the baking time.
Absolutely! While feta cheese is the traditional choice for spanakopita, you can certainly experiment with different types of cheese to suit your taste. Consider combining feta and ricotta for a creamy and slightly milder flavor. Add some shredded mozzarella or grated Parmesan for a melty, gooey texture. Don’t be afraid to get creative with your cheese choices and see what flavor combinations you enjoy the most!
While spanakopita traditionally features a filling of spinach, feta cheese, and onions, you can get creative and customize the filling to your liking. Add some cooked and crumbled bacon for a smoky twist, or swap the spinach for kale or Swiss chard for a slightly different flavor profile. You could even experiment with other herbs and spices to create unique flavor combinations. The key is to have fun and let your taste buds guide you!
Spanakopita Traingles
If you’re looking to treat your taste buds with a dish that harnesses the flavors of the Mediterranean, try these spanakopita triangles. Perfect savory appetizer or light snack, made with a creamy, cheesy spinach-feta filling and buttery layers of phyllo pastry.
Video
Ingredients
- 2 lbs (1 kg) Spinach
- 1 med Onion chopped
- 2 large Garlic cloves
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
- 1 tbsp Lemon juice
- 1 cup (230 g) Goat cheese cream or feta
- 1 cup (150 g) Feta cheese
- 1 cup (115 g) Cheddar cheese grated
- 1 large Egg
- 1 cup Parsley
- ½ cup (70 g) Pine nuts toasted
- ⅛ tsp Pinch of nutmeg fresh grated
- 16 sheets Filo pastry
- ½ cup (120 ml) Olive oil or melted butter
Method
- Preheat your oven to 375°F /190°C/ Gas mark five and gather all the necessary ingredients for your spanakopita. Make sure to thaw your frozen spinach beforehand and drain any excess liquid.
- Next, heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant. Then, add the spinach to the skillet and cook until it wilts down, stirring occasionally—season with salt and pepper. Add the lemon juice. Cook on high until all the liquid evaporates from the pan.2 lbs Spinach , 1 med Onion , 2 large Garlic cloves, 1 cup Parsley, ½ tsp Kosher salt, ½ tsp Black pepper powder, 1 tbsp Lemon juice
- Once the spinach is cooked, transfer it to a large bowl and let it cool for a few minutes. Then, crumble the cheese into the bowl and add the beaten eggs, parsley, herbs, nutmeg, salt, pepper, and pine nuts. Mix everything until well combined and set it aside.1 cup Goat cheese, 1 cup Feta cheese, 1 cup Cheddar cheese, 1 large Egg, ½ cup Pine nuts, ⅛ tsp Pinch of nutmeg
- Place two layers of filo pastry on a work surface. Brush each with melted butter. Divide the phyllo into thirds (or 4), making 3-inch wide strips. Place a tablespoon or more of filling on the top end of the phyllo strip. Roll the filo around the filling to make a triangle. Continue to roll from the top to the bottom, maintaining the triangular shape as shown in the video.16 sheets Filo pastry, ½ cup Olive oil
- Continue the process with the remaining pastry and spinach filling. Place the triangles on the baking tray lined with parchment paper. Keep the tray covered while working on the rest to prevent them from drying out.
- Finally, brush the triangles generously with olive oil to ensure a beautifully golden and crispy crust.
- Bake the spanakopita in the preheated oven for about 15-18 minutes or until it turns golden brown and the filling is set. Once done, remove it from the oven and let it cool for a few minutes before cutting it into squares or triangles.
Notes
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- Choose the Right Cheese – While feta cheese is the traditional choice for spanakopita, don’t be afraid to try other cheeses to add a twist to your filling. You can substitute feta with ricotta or cottage cheese for a milder flavor. If you prefer a stronger taste, consider goat or blue cheese. You can even combine different types of cheese for a more complex flavor profile. Remember to crumble or grate the cheese before incorporating it into the filling.
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- Experiment with Herbs and Spices – To infuse your spanakopita triangles with an extra flavor, play with different herbs and spices. Traditional Greek herbs like dill and mint work beautifully with the spinach and cheese filling. However, you can also explore other options, such as basil, parsley, or even a pinch of nutmeg. Feel free to adjust the amounts to suit your taste preferences and create a unique blend of flavors.
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- Keep the Filling Moisture in Check – One common challenge when making spanakopita is dealing with excess moisture from the spinach. Drain and squeeze the cooked spinach properly before mixing it with the other ingredients to prevent soggy triangles. You can use a cheesecloth or simply press it in a colander to remove as much liquid as possible. Additionally, avoid overfilling the phyllo pastry and ensure that the edges are tightly sealed to prevent any filling from leaking out.
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- Don’t Forget the Layers of Phyllo – Pay attention to the layers of phyllo pastry to achieve that perfect balance of crispy and flaky texture. Brush each layer generously with melted butter or olive oil to ensure they adhere together and create a golden, crunchy crust. Be gentle when working with phyllo, as it can tear easily. If a sheet does tear, don’t fret—patch it up and continue layering. Remember to cover the unused sheets with a damp towel to prevent them from drying out.
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
