Greek Spanakopita Triangles or spinach and feta triangles, a fantastic appetizer or healthy snack that can be enjoyed either warm or cold. Learn how to fold the phyllo pastry to perfection and impress all your guests with these fabulous bites. Quick and easy to make, these vegetarian bites are great for any party or celebration.
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What are spanakopita triangles?
Spanakopita is a Greek pie 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 spanakopita triangles are sure to please a crowd.
I absolutely adore these spinach pies, they are a fabulous snack whenever l feel peckish. They can also can be served as an excellent starter for any meal, be it a fancy dinner, a party or just just the usual supper.
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. And let's be honest, kids are funny with anything green, aren't they? Let's see how to make these bites.
Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- phyllo pastry sheets - if they are frozen, thaw them first
- feta cheese - or cow's cheese, both work as well
- frozen spinach - cooked
- egg - it's the binding agent, not to be omitted
- spring onion - or chives if you wish
- ground black pepper - to taste
- olive oil - or butter
Step-by-step photos and instructions
- Break the cheese into big chunks and add them to a bowl.
- 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.
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- 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.
Variations
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.
Spinach can be replaced with kale if you wish, and cow's cheese can be replaced with feta cheese or ricotta. The combo spinach and ricotta has been used in my Spinach and Ricotta Pinwheels and they were so good!
Or, you can leave the spinach out and just use cheese, like in my Romanian Cheese Pasties, which use puff pastry instead of phyllo pastry. What a treat!
Can you freeze Spanakopita triangles?
Yes, absolutely! I would recommend freezing them before baking, so follow all the steps above, and just pop from in the oven from frozen whenever you need them.
The baking time might vary slightly, I would think they will take a bit longer in the oven from frozen. Although not that much longer, perhaps 10 minutes more max.
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.
Spanakopita Triangles
Ingredients
- 5 phyllo pastry sheets
- 250 g feta cheese (or cow's cheese)
- 1 cup frozen spinach, cooked
- 1 egg
- 1 spring onion
- ¼ teaspoon ground black pepper
- 1 cup olive oil
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Instructions
- Use a fork to crumble the cheese well.
- Next, roughly chop the cooked spinach and chop spring onion finely and add them to the cheese bowl together with the egg and mix well until combined.
- Add the 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 in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 25 minutes or until golden and crunchy.
Video
Notes
- 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.
- Spinach can be replaced with kale if you wish, and cow's cheese can be replaced with feta cheese or ricotta. The combo spinach and ricotta has been used in my Spinach and Ricotta Pinwheels and they were so good!Â
Nutrition
Emiel Huybrechts says
I made the spanakopiti last sunday. Everybody has find it very good. I still had some spinach in my garden. Greek cuisine has not the level of Italian, french or belgian food but anyway it was very good. Thank you for the recept.
Greetings from Belgium.
Uzma says
Can we use fresh baby spinach instead of frozen? If I could wilt it in pan then add to my feta will it work ?
Daniela Anderson says
Yes, that should work.
Ashley says
I made this recipe tonight and it was fantastic! I was worried it wouldn't be as rich with olive oil instead of butter, but it turned out delicious! My 4 year old even loved it, and he doesn't love vegetables.
Daniela Anderson says
Hi Ashley, Thank you for your comment! I am glad you enjoyed my recipe, my little ones like it too.
Pongodhall says
I’m struggling with spelling, spanikoptica, a traditional Greek pastry NOT samosa at all. But many countries tries cook same types of things. when I was vegetarian I had a lot of these every time I was in Greece. Lovely, I make them often, but vegan gf, other half now has obsession. I will give him this recipe. Thanks for recipe.
joan mcnary says
These are just wonderful! I was so pleased to find a recipe that called for olive oil rather than butter. Thank you so much for sharing!
Daniela Anderson says
Hi Joan,
Thank you for your comment! I am glad you liked the recipe, it is one of my favourite.
Karen says
Hi Daniela. Thank you for this recipe! Can they be made ahead and reheated?
Daniela Anderson says
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!
Shannon says
I'm about to make these! Can you be more specific in how long you need to leave them in the oven?
Daniela Anderson says
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!
Elizabeth says
Just so you know. These are not called "triangles". They're called samosas. Call them what they are.
Daniela Apostol says
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!
NotleftbehindinAtl says
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
Desi Anderson says
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.
Fani says
Miss Elizabeth, I am Greek-American and that's what we called them, triangles in English and trigona in Greek. Also, except triagles , we roll them like flogera ( an instrument called flute). They are delicious!!!
Daniela Anderson says
Thank you for your comment, l’m glad l got it right 😊
Nancy | Plus Ate Six says
Oh I love spinach and feta together as a combo - I wouldn't be able to stop at just the one!
Daniela Apostol says
That is a very tasty combination indeed. Thank you for your comment! ?
Christie says
I would love these little triangles. They are perfect for a party and I am sure they would freeze perfectly.
Daniela Apostol says
Thank you! 🙂
Lisa | Garlic + Zest says
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!
Helen @ family-friends-food says
Oh, those look delicious! I could just eat one right now 🙂
Daniela Apostol says
Thank you!
Melissa @ My Wife Can Cook says
Yum, looks delicious! I haven't used phyllo dough more than a couple times. But after seeing this, I need to try it out.
Daniela Apostol says
Thank you 🙂
Silvia says
Arata extraordinar de bine :).
Si cred ca sunt si foarte bune, combinatia de branza cu spanac e foarte gustoasa, mai ales ricotta.
Daniela Apostol says
Multumesc! Mi se facuse dor de pateurile noastre cu branza si m-am gandit sa adaug si spanac, sunt tare bune, intr-adevar.