Greek Spanakopita Triangles with spinach and cheese make a fantastic appetizer or healthy snack and can be enjoyed either warm or cold.
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?
They are also a fabulous afterschool snack to little ones, or you can add one or two to the school lunch box, the kids will never refuse them, not even those you dislike spinach.
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!
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.
Or, if you really don’t want to use phyllo pastry, why not use puff pastry, that should make life easier, just cut it into squares, then add the filling, and fold into a triangle. How simple!
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.
These Spanakopita Triangles with spinach and cheese make a fantastic appetizer or healthy snack and can be enjoyed either warm or cold.
- 5 phyllo pastry sheets
- 250 g cow's cheese (or feta cheese)
- 1 cup frozen spinach, thawned
- 1 egg
- 1 spring onion
- 1/4 tsp ground black pepper
- 1 cup olive oil
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.
Next, chop the spinach and spring onion finely and add them to the bowl together with the egg and mix well until combined.
Add the salt and pepper and mix again until you have a uniform paste.
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 tringle.
Repeat with the remaining phyllo sheets until all the spinach mixture has been used up.
Line a baking tray with non-stick parchment paper and bake the triangles at 180 degrees C until golden and crunchy.
If you would like to see the measurements in cups and ounces, please click on the US CUSTOMARY link.