New Year's Party appetizers/ Savoury/ Starters/ Vegetarian recipes

Spanakopita Triangles

Spanakopita triangles with spinach and cheese make a fantastic appetizer or healthy snack and can be enjoyed either warm or cold.

6 spanakopita triangles on a white plate with 3 fresh baby spinach leaves

Spanakopita is commonly made from spinach, feta cheese, spring onions and eggs, but other ingredients and seasoning can be added as well. There is also a vegan version which is usually consumed during Lent, and it does not contain dairy or eggs. My Greek spinach and cheese triangles are sure to please a crowd.

I absolutely adore these spanakopita triangles, they are a fabulous snack whenever l feel peckish and also can be served as an excellent starter for any meal, be it a fancy dinner, a party or just just the usual supper. I could eat tons of them without any feeling any trace of guilt whatsoever.

And my partner agrees as well, so needless to say that they disappear in less than 10 minutes once they are out of the oven. We don’t even wait for them to cool down?

collage of two photos to show to to mix the ingredients for the spanakopita triangles

How to fold phyllo dough into spanakopita triangles/turnovers?

The only thing that really puts me off making them every single day is the folding bit, it is quite a time-consuming job, or maybe that’s just me too impatient to see them in the oven, as l could normally spend hours in the kitchen without getting bored or complaining that l’m tired. But once all the triangles are folded up nicely, you know you’ll be having some serious goodies.

So, all you need to do is: lay 1 phyllo sheet on the work surface and brush generously with olive oil. Hold it in half, then using a sharp knife cut it into 4 strips. Place a teaspoon of the spinach mixture right at the end of each strip, then fold it into a triangle. Job done!

I am not usually so lazy in the kitchen, and wouldn’t usually mind the folding bit, but I guess when I am pressed by time, I really rush to get everything done sooner rather than later, before my two little girls start whinging. They are such attention-seekers. Mummy’s girls, hey!

Step-by-step instructions how to fold the phyllo pastry for the spanakopita triangles

I basolutely love these Spanakopita triangles, they are healthy, delicious, can be enjoyed anytime, and go vey well with kids too. Take them on a picnic, or put them in your kids’ lunch box, or give them some as an after school snack, there are just perfect no matter what.

Spinach can be replaced with kale if you wish, and cow’s cheese can be replaced with feta cheese or ricotta. If you are looking for more healthy bites, my Healthy Baked Brussels Sprout Spinach Bites are another great snack that is suitable for babies and toddlers too.

4 spanakopita triangles and one trinagle halved on a white plate and 3 fresh spinach leaves

If you’ve tried these SPANAKOPITA TRIANGLES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

3.75 from 4 votes
Greek spinach and cheese triangles
Print
Spanakopita Triangles
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

These Spanakopita triangles with spinach and cheese make a fantastic appetizer or healthy snack and can be enjoyed either warm or cold.

Course: Appetizer
Cuisine: Greek
Servings: 20 triangles
Calories: 259 kcal
Author: Daniela Anderson
Ingredients
  • 5 phyllo pastry sheets
  • 250 g cow's cheese (or feta cheese) ( 1 cup)
  • 1 cup frozen spinach, thawned
  • 1 egg
  • 1 spring onion
  • 1/4 tsp ground black pepper
  • 1 cup olive oil
Instructions
  1. Break the cow's cheese into big chunks and add them to a bowl. I used Apetina block cheese, which is quite crumbly, so I could just mash it with a fork. Otherwise, just grate the cheese.

  2. Next, chop the spinach and spring onion finely and add them to the bowl together with the egg and mix well until combined.

    Greek spinach and cheese triangles
  3. Add the salt and pepper and mix again until you have a uniform paste.

    Greek spinach and cheese triangles
  4. Lay 1 phyllo sheet on the work surface and brush generously with olive oil.

  5. Hold it in half, then using a sharp knife cut it into 4 strips.

  6. Place a teaspoon of the spinach mixture right at the end of each strip, then fold it into a tringle.

    Greek spinach and cheese triangles
  7. Repeat with the remaining phyllo sheets until all the spinach mixture has been used up.

  8. Line a baking tray with non-stick parchment paper and bake the triangles at 180 degrees C until golden and crunchy.

Recipe Notes

If you would  like to see the measurements in cups and ounces, please click on the US CUSTOMARY link.

Nutrition Facts
Spanakopita Triangles
Amount Per Serving
Calories 259 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 19mg 6%
Sodium 490mg 20%
Potassium 90mg 3%
Total Carbohydrates 38g 13%
Dietary Fiber 1g 4%
Protein 7g 14%
Vitamin A 19.7%
Vitamin C 0.7%
Calcium 8.1%
Iron 14.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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20 Comments

  • Reply
    Silvia
    May 12, 2016 at 8:00 pm

    Arata extraordinar de bine :).
    Si cred ca sunt si foarte bune, combinatia de branza cu spanac e foarte gustoasa, mai ales ricotta.

    • Reply
      Daniela Apostol
      May 12, 2016 at 8:19 pm

      Multumesc! Mi se facuse dor de pateurile noastre cu branza si m-am gandit sa adaug si spanac, sunt tare bune, intr-adevar.

  • Reply
    Melissa @ My Wife Can Cook
    May 17, 2016 at 11:16 am

    Yum, looks delicious! I haven’t used phyllo dough more than a couple times. But after seeing this, I need to try it out.

  • Reply
    Helen @ family-friends-food
    May 17, 2016 at 11:16 am

    Oh, those look delicious! I could just eat one right now 🙂

  • Reply
    Lisa | Garlic + Zest
    May 17, 2016 at 11:42 am

    these look and sound amazing. I’ve only worked with phyllo dough once, but this looks really easy to do, and I know my family would love it!

  • Reply
    Christie
    May 17, 2016 at 12:50 pm

    I would love these little triangles. They are perfect for a party and I am sure they would freeze perfectly.

  • Reply
    Nancy | Plus Ate Six
    May 18, 2016 at 1:29 am

    Oh I love spinach and feta together as a combo – I wouldn’t be able to stop at just the one!

    • Reply
      Daniela Apostol
      May 18, 2016 at 4:35 am

      That is a very tasty combination indeed. Thank you for your comment! ?

  • Reply
    HEALTHY BACK TO SCHOOL LUNCH BOX RECIPES KIDS WILL LOVE
    August 30, 2016 at 3:36 am

    […] 13. Greek Spinach Triangles […]

  • Reply
    Elizabeth
    September 24, 2016 at 2:17 pm

    Just so you know. These are not called “triangles”. They’re called samosas. Call them what they are.

    • Reply
      Daniela Apostol
      September 24, 2016 at 5:33 pm

      People associate samosas with the Indian snack that has that specific Asian seasoning, mine are a Greek style snack without any strong seasoning, that is the reason why l will not name them samosas,as people would be expecting an Indian snack, and that would be deceiving.
      Hope that helps!

    • Reply
      NotleftbehindinAtl
      December 2, 2016 at 6:36 pm

      My mother always told me,”if you don’t have anything kind to say…don’t say it at all!”
      It’s not always what you say it’s all in the words you use.

      Blessings

    • Reply
      Desi Anderson
      August 15, 2017 at 8:26 am

      This is so rude, they have nothing to do with samosas,except the triangle shape, and samosas are more like pyramid, completely different dough and filling and technique,it’s just sad to see rude comments like this one.

  • Reply
    Shannon
    February 2, 2017 at 10:38 pm

    I’m about to make these! Can you be more specific in how long you need to leave them in the oven?

    • Reply
      Daniela Anderson
      February 2, 2017 at 11:52 pm

      Hi Shannon! Thank you for your comment! Check them after 15 minutes, just to get an idea how long more they need to be in there for. Each oven can be different, but they should not need to be in there for longer than 25-30 minutes. I hope this helps!

  • Reply
    Karen
    February 10, 2017 at 12:46 am

    Hi Daniela. Thank you for this recipe! Can they be made ahead and reheated?

    • Reply
      Daniela Anderson
      February 10, 2017 at 1:00 am

      Hi Karen! Thank you for your comment! They can definitely be made ahead, and although they are absolutely delicious cold too, if you prefer them warm, just pop them in the preheated oven for 5 minutes or so, that should do. I would go for 180-200 degrees Celsius. I hope this helps!

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