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Easy Spanakopita Triangles
20
min active
·
6
servings
·
40
min total
Crispy spanakopita triangles with spinach and feta, baked golden in 40 minutes.
Avo's Tip
Keep phyllo covered with a damp towel while working so it doesn’t dry out and crack.
If your spinach seems watery, squeeze it twice.
Crisp pastry depends on a dry filling. For extra crunch, brush the tops twice—once before baking and once halfway through.
No phyllo dough? Puff pastry is much more forgiving — less flaky but just as delicious.
Using frozen spinach? Thaw a 10-oz package completely and squeeze it very dry — it works perfectly.
No feta? Ricotta plus 1 tsp salt makes a milder but equally creamy filling.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use frozen spinach instead of fresh?
Yes. Thaw completely and squeeze out as much liquid as possible before mixing. Frozen spinach holds more water than fresh, so press it firmly in a towel until it feels almost dry. If it’s damp, your phyllo will steam instead of crisp.
Why is my spanakopita soggy on the bottom?
Too much moisture in the filling or not enough oil between phyllo layers. Make sure the spinach is thoroughly drained and brush each sheet lightly but evenly. Baking on parchment (not foil) also helps prevent trapped steam.
Can I make these ahead for a party?
Absolutely. Assemble the triangles, refrigerate for up to 24 hours, and bake just before serving. You can also freeze them unbaked and cook straight from frozen — just add 3–5 extra minutes until deeply golden.
Storage & Reheating
Fridge: Store in an airtight container for up to 3 days.
Reheat: Bake at 350°F for 8–10 minutes until crisp again. Avoid microwaving—it softens the phyllo.
Freezer: Yes. Freeze unbaked triangles on a tray, then store in a bag. Bake from frozen, adding 3–5 extra minutes.
Why It Works
Squeezing out moisture from the spinach is the single step that prevents soggy pastry — do this and the rest is straightforward.
Folding like a flag locks the filling in tight, and phyllo crisps in the oven without any deep frying.
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Ingredients
1
1 package phyllo dough, thawed
2
½ cup unsalted butter, melted
3
10 oz fresh spinach, chopped (or 1 lb frozen, thawed & squeezed dry)
4
1 cup feta cheese, crumbled
5
½ cup ricotta cheese
6
1 small yellow onion, finely diced
7
2 cloves garlic, minced
8
2 large eggs
9
2 tbsp fresh dill, chopped
10
1 tbsp fresh parsley, chopped
11
½ tsp salt
12
¼ tsp black pepper
Instructions
1
Preheat oven to 375°F. Lightly grease a 9x13 baking dish.
2
Sauté onion in olive oil until soft. Add garlic and cook 30 seconds.
3
Stir in spinach and cook until wilted. Remove from heat and cool slightly.
4
Mix spinach mixture with feta, ricotta, eggs, herbs, salt, and pepper.
5
Layer 8 sheets of phyllo, brushing each with melted butter.
6
Spread spinach mixture evenly over phyllo.
7
Top with remaining phyllo sheets, brushing each with butter.
8
Score top layers with a sharp knife.
9
Bake 35–40 minutes until golden and crisp. Cool slightly before slicing.
Quick Fixes
Filling leaks out: Use only 1–2 tablespoons of filling and fold tightly like a flag, then place seam-side down.
Pastry not crispy: Brush the phyllo lightly but evenly with oil or butter and bake in a fully preheated oven until deep golden.
Bottom browns too fast: Bake on the center rack and tent loosely with foil near the end if needed.
ingrediENTS
—
1
1 package phyllo dough, thawed
—
2
½ cup unsalted butter, melted
—
3
10 oz fresh spinach, chopped (or 1 lb frozen, thawed & squeezed dry)
—
4
1 cup feta cheese, crumbled
—
5
½ cup ricotta cheese
—
6
1 small yellow onion, finely diced
—
7
2 cloves garlic, minced
—
8
2 large eggs
—
9
2 tbsp fresh dill, chopped
—
10
1 tbsp fresh parsley, chopped
—
11
½ tsp salt
—
12
¼ tsp black pepper
instructions
1
Preheat oven to 375°F. Lightly grease a 9x13 baking dish.
2
Sauté onion in olive oil until soft. Add garlic and cook 30 seconds.
3
Stir in spinach and cook until wilted. Remove from heat and cool slightly.
4
Mix spinach mixture with feta, ricotta, eggs, herbs, salt, and pepper.
5
Layer 8 sheets of phyllo, brushing each with melted butter.
6
Spread spinach mixture evenly over phyllo.
7
Top with remaining phyllo sheets, brushing each with butter.
8
Score top layers with a sharp knife.
9
Bake 35–40 minutes until golden and crisp. Cool slightly before slicing.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Easy Spanakopita Triangles
20
min active
·
40
min total
·
6
servings
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