Name: Easy Spanakopita Triangles Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil (divided use); 2 pounds fresh spinach leaves; 1/2 cup onion (finely chopped); 1/2 cup green onions (thinly sliced); 1 teaspoon minced garlic; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh dill; 8 ounces feta cheese (crumbled); 1 egg (lightly beaten); salt and pepper to taste; 1 pound phyllo dough sheets (thawed); 3/4 cup butter (melted)

There’s something downright magical about the flaky, buttery crunch of spanakopita paired with that vibrant, tangy filling. This Easy Spanakopita Triangles Recipe hits all the right notes—simple to make, yet bursting with fresh herbs and creamy feta that just can’t be beat.

A white plate holds several golden brown triangular pastries arranged in a stacked pile. The pastries have many thin, flaky layers with a shiny, crisp outer shell. Two of the pastries are cut open and placed on top, showing a dark green leafy vegetable filling mixed with small white chunks inside. Around the plate, there are small sprigs of fresh green parsley adding a touch of color. The plate sits on a white marbled surface with a blurred dark background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Spanakopita Triangles Recipe
Top Tip
How to Serve Easy Spanakopita Triangles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Spanakopita Triangles Recipe

Why You'll Love This Recipe

I’ve made spanakopita countless times, and these triangles are by far my favorite version. They’re perfect finger food for parties, yet comforting enough for a cozy night in. Plus, using phyllo dough keeps things light but crispy—a real crowd-pleaser every time.

Effortless Assembly: Folding these triangles is easier than you might think, making a fancy-looking dish feel totally doable in your own kitchen.
Fresh, Bright Flavors: The combo of fresh spinach, herbs like dill and parsley, and salty feta is simply unbeatable.
Versatile Appetizer or Meal: Whether you’re hosting or just want a satisfying snack, these spanakopita triangles fit the bill.
Make-Ahead Friendly: You can prep them ahead and freeze for later, which is a real time saver I appreciate.

The image shows several golden-brown triangular pastries with a shiny, crisp surface, arranged closely together on a baking sheet. Each pastry has multiple thin, flaky layers visible on the edges, with a smooth, slightly bubbly texture on the top. The pastries are a warm yellow color, with some edges slightly darker from baking. Small green parsley sprigs are placed among the pastries, adding a touch of fresh color. The baking sheet underneath has a worn, matte metallic grey look. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this dish plays a role in building those iconic spanakopita flavors. Freshness is key—especially with the spinach and herbs—to keep the filling lively and light. And the phyllo, well, that’s pure crisp buttery bliss.

Flat lay of fresh vibrant spinach leaves with some coarsely chopped, a small mound of crumbled white feta cheese, a single whole brown egg with a clean shell, a small pile of finely chopped onion, thinly sliced green onions arranged neatly, a tiny heap of minced garlic, a few sprigs of fresh parsley, fresh dill sprigs, a small white ceramic bowl filled with golden olive oil, another small white bowl containing melted butter, and several translucent sheets of delicate phyllo dough laid flat, all elements arranged in perfect symmetry on a simple white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Used for sautéing, it adds richness and helps soften the spinach without overwhelming flavor.
Fresh spinach leaves: Fresh is best here; it wilts nicely and carries the flavor better than frozen varieties.
Onion and green onions: They provide sweetness and a subtle sharp bite that balances the filling.
Garlic: Just a touch to enhance depth without overpowering.
Fresh parsley and dill: Dill is classic in spanakopita, giving that distinctive bright, herby tone; parsley adds freshness.
Feta cheese: Crumbled feta brings the unmistakable salty creaminess that’s essential here.
Egg: Binds everything together and helps keep the filling moist but not runny.
Phyllo dough sheets: Thin layers that crisp up beautifully when brushed with butter.
Butter (melted): Coats the phyllo for that golden, flaky finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Easy Spanakopita Triangles Recipe is how easy it is to make your own. Sometimes, I swap in a handful of chopped scallions instead of plain green onions or add a pinch of nutmeg to the filling for extra warmth.

Variation: Occasionally, I toss in some sautéed mushrooms or artichoke hearts for an earthy twist that’s still totally Greek-inspired.
Dietary tweaks: For a vegetarian crowd, it’s perfect as-is; for vegan, you could try a tofu-based “feta” if you’re feeling adventurous.
Seasonal extras: In spring, ramps or young garlic can add an extra layer of flavor.

Step-by-Step: How I Make Easy Spanakopita Triangles Recipe

Step 1: Wilt and Prep the Spinach

I start by heating a tablespoon of olive oil in a big pan, tossing in half the spinach until it wilts down nicely. Then I add the rest and let it all cook for 3-4 minutes. The key here is to cook off any excess moisture so your filling isn’t soggy. Once it’s cool enough, I squeeze as much water out as possible—wringing it tightly—and chop it roughly. Trust me, this step keeps your triangles crisp and not watery.

Step 2: Cook the Onion and Herb Mix

After wiping out the pan, I add the remaining olive oil and soften my onion for about 3-4 minutes. Then, I stir in green onions, garlic, parsley, and dill for just about 30 seconds to release those wonderful aromas without burning the garlic. Letting these flavors meld while still fresh makes the filling special.

Step 3: Combine and Season the Filling

Into a bowl goes the sautéed veggies, chopped spinach, crumbled feta, and beaten egg. I season generously with salt and freshly cracked pepper—taste is your best guide here. Mix it all well until evenly distributed. This filling should be flavorful and well-bound but not soggy.

Step 4: Layer and Cut the Phyllo Dough

Phyllo can be intimidating at first, but keeping it covered with a damp towel as you work prevents drying out. I lay one sheet in front of me, brush it with melted butter, then add a second layer and butter that, too. Then, I slice the layered phyllo into 3-inch strips—this width is perfect for folding without tearing.

Step 5: Fold the Triangles

Here’s the fun part! Spoon about 1 ½ teaspoons of filling onto one end of each strip. Fold one corner over the filling to form a triangle, then keep folding the strip like a flag until you reach the end. Brush the top with more butter for that gorgeous golden finish when baking. Placing your folded triangles on parchment-lined sheets lets them cook beautifully without sticking.

Step 6: Bake to Perfection

Pop the trays one at a time into a 375°F oven for about 18-20 minutes. You’re looking for a golden-brown, crisp exterior that cracks and crumbles delightfully. Serve immediately so everyone can enjoy them at their crunchiest!

Top Tip

Over the years, I’ve found a few tricks that really take this Easy Spanakopita Triangles Recipe from good to unforgettable:

Don’t skip wringing the spinach: Excess moisture is the enemy of crisp phyllo—wring it tight!
Use fresh herbs: They brighten the filling, making each bite zingier and more authentic.
Keep phyllo covered: It dries out fast, so always work quickly and keep sheets under a damp towel.
Butter generously: This ensures that flaky, golden crust that is so addictive—and helps with browning.

How to Serve Easy Spanakopita Triangles Recipe

Spanakopita Triangles - Serving Suggestion

Garnishes

I like to keep garnishes simple—just a wedge of fresh lemon on the side brightens those rich triangles perfectly. A scattering of chopped dill or parsley on the plate adds a pretty, fresh touch and complements the filling’s herbal notes wonderfully.

Side Dishes

These triangles shine alongside a crisp Greek salad dotted with olives and tomatoes, or a simple tzatziki dip for extra creaminess. I’ve also paired them with roasted veggies or a light orzo pasta salad for a fuller meal.

Creative Ways to Present

When I’m hosting, I like to arrange these spanakopita triangles in a circular fan shape on a platter with little ramekins of lemon yogurt dip or hummus. It’s always a hit, especially around the holidays or for game day gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, where they stay good for up to 2 days. Reheating gently helps restore some of the crispness, but these are best enjoyed fresh.

Freezing

I often freeze these triangles before baking. After folding, I place them on parchment-lined trays, freeze until firm, then transfer to freezer bags. When I want a quick snack, I bake them straight from frozen, just adding a few extra minutes to baking time.

Reheating

To reheat, I pop the triangles in a 350°F oven for about 10 minutes, which helps them crisp back up. Microwaving is quicker but tends to make the phyllo a bit soggy—oven is definitely best for texture.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh?

You can, but frozen spinach tends to be wetter and requires extra draining and squeezing to avoid soggy triangles. Fresh spinach is preferred for the best flavor and texture in this Easy Spanakopita Triangles Recipe.

How do I prevent the phyllo from drying out?

Keep the phyllo sheets covered with a damp kitchen towel or plastic wrap while you work. Phyllo dries out very quickly, so only uncover one sheet at a time to keep it pliable and easy to fold.

Can I make these triangles ahead of time?

Absolutely! You can assemble the triangles and freeze them unbaked. Just freeze on a tray until firm, then transfer to bags. Bake straight from frozen, adding a few extra minutes to the cooking time for delicious, fresh-baked spanakopita anytime.

What can I serve with Easy Spanakopita Triangles Recipe?

They pair beautifully with fresh lemon wedges, Greek salad, tzatziki sauce, or roasted veggies. These spanakopita triangles are versatile enough for appetizers or a light main course paired with simple sides.

Final Thoughts

Honestly, this Easy Spanakopita Triangles Recipe is one I turn to whenever I want to impress without stress. The flaky phyllo, herby spinach filling, and melty feta combine into something that feels special yet approachable. Whether it’s family dinner or hosting friends, these triangles always bring smiles and second helpings—give them a try and you’ll see why!