Spinach and Feta Spanakopita Triangles

Name: Spinach and Feta Spanakopita Triangles
Prep time: 47 min
Cook time: 30 min
Total time: 1 h 17 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 10 oz (285 g) frozen chopped spinach, thawed, then squeezed very dry (about 1 cup / 170 g after squeezing); 1 tablespoon (14 g) unsalted butter; 1 medium (about 5 oz) (150 g) yellow onion, finely chopped (¼-inch pieces); 2 cloves (6 g) garlic, minced; 7 oz (about 1¼ cups) (200 g) feta cheese, crumbled into small pieces; 1 large (50 g) large egg, lightly beaten; 2 tablespoons (6 g) fresh dill, finely chopped; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped; 1 teaspoon (2 g) lemon zest, finely grated; ¼ teaspoon (½ g) ground nutmeg; freshly ground black pepper, to taste (about ¼ teaspoon); 16 sheets (360 g) phyllo dough sheets (9×14-inch / 23×35 cm), fully thawed, at room temperature (a 1 lb / 454 g package has extra sheets); 10 tablespoons (142 g) unsalted butter, melted and kept warm

From the MyKitchenBank Kitchen

Crisp, golden phyllo triangles filled with a savory mix of spinach, tangy feta, sweated onion, dill and lemon zest. They are classic Greek party food that bakes in about 22 minutes and can be assembled ahead.

Prep: 47 min
Cook: 30 min
Wait: 25 min
Total: 1 hr 42 min
Makes: 24 triangles (about 3 per serving)

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Ingredients

8 servings

For the filling
10 oz (285 g) frozen chopped spinach, thawed, then squeezed very dry (about 1 cup / 170 g after squeezing)
1 tablespoon (14 g) unsalted butter
1 medium (about 5 oz) (150 g) yellow onion, finely chopped (¼-inch pieces)
2 cloves (6 g) garlic, minced
7 oz (about 1¼ cups) (200 g) feta cheese, crumbled into small pieces
1 large (50 g) large egg, lightly beaten
2 tablespoons (6 g) fresh dill, finely chopped
2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped
1 teaspoon (2 g) lemon zest, finely grated
¼ teaspoon (0.5 g) ground nutmeg
freshly ground black pepper, to taste (about ¼ teaspoon)
For assembly
16 sheets (360 g) phyllo dough sheets (9×14-inch / 23×35 cm), fully thawed, at room temperature (a 1 lb / 454 g package has extra sheets)
10 tablespoons (142 g) unsalted butter, melted and kept warm

Equipment (8)

2 large rimmed baking sheets (about 13×18-inch / 33×46 cm)
Parchment paper
Large skillet (10–12 inch / 25–30 cm)
Large mixing bowl
Clean kitchen towel (for squeezing spinach) and a second towel, slightly damp, for covering phyllo
Pastry brush
Sharp knife or pizza cutter and a ruler
Instant-read thermometer

Steps

Before you start

Thaw the phyllo in its unopened package in the refrigerator for 8–12 hours (overnight). Then leave it on the counter for 1 hour before using. Phyllo that is still cold or damp will stick and tear.
Thaw the frozen spinach in the refrigerator overnight, or in a bowl of cold water for 30 minutes if you're short on time.
Melt the 10 tablespoons of butter for brushing and keep it warm but not hot. Set up a clean, dry work surface.
Position oven racks in the upper and lower thirds and preheat to 375°F (190°C) before you begin folding. Line two large baking sheets with parchment paper.

1
Squeeze spinach dry
- Put the thawed spinach in the center of a clean kitchen towel.
- Gather the corners, twist, and squeeze hard over the sink for about 2 minutes, turning and re-twisting, until almost no liquid drips out.
- Fluff the spinach with your fingers into a medium bowl and break up any clumps.
- You should have about 1 cup (170 g).
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Ready when: The spinach feels crumbly and only slightly damp, and no water runs out when you squeeze a handful.
Tip: Wet spinach is the main cause of soggy triangles. Keep squeezing even when you think it's dry.
2
Cook the onion
- Melt the 1 tablespoon butter in a 10–12 inch skillet over medium heat.
- Add the chopped onion and a pinch of black pepper.
- Cook, stirring often, for 6 minutes.
- Add the garlic and cook 1–2 minutes more, stirring constantly.
- Scrape into a large mixing bowl.
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Ready when: The onion is soft, translucent and just starting to turn pale gold. The garlic smells fragrant but isn't brown.
Tip: Don't brown the onion. Browned bits taste bitter against the delicate filling.
3
Mix and cool filling
- Add the squeezed spinach to the onion, then stir in the feta, beaten egg, dill, parsley, lemon zest, nutmeg and a few more grinds of pepper.
- Mix with a fork until evenly combined.
- Let the filling cool for 15 minutes.
- Taste a small pinch; it should be tangy and well seasoned.
- Feta is salty, so add no extra salt unless it tastes flat.
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Ready when: The filling is cool to the touch and holds together when squeezed into a ball.
Tip: Don't taste the raw egg mixture by the spoonful. Take only a tiny pinch of the cheese and spinach if you want to check salt.
4
Set up phyllo station
- Unroll the thawed phyllo on a large cutting board or counter and cover it completely with plastic wrap, then a slightly damp (not wet) kitchen towel.
- Count out 16 sheets; you will pull only 2 sheets at a time.
- Have the melted butter, pastry brush, ruler, knife, filling and lined baking sheets within reach.
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Tip: Phyllo dries out and cracks within a few minutes of exposure to air. Re-cover the stack every time you take sheets.
5
Layer and cut strips
- Lay 1 phyllo sheet on the board with a long side facing you.
- Brush lightly all over with melted butter, working from the edges inward.
- Top with a second sheet and brush again.
- Using a ruler and a sharp knife or pizza cutter, cut the double layer lengthwise into 3 strips, each about 3 inches (7.5 cm) wide and 14 inches (35 cm) long.
- Work with these 3 strips right away (see next step).
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Ready when: Each strip is two buttered layers with no dry patches.
Tip: Use a light hand with the butter: a thin, even coat gives flaky layers. Too much makes them greasy and heavy.
6
Fill and fold triangles
- Place a heaping tablespoon (about 20 g) of filling near one short end of a strip, about 1 inch from the bottom edge.
- Fold the bottom corner diagonally over the filling so the short edge meets the opposite long side, forming a triangle.
- Keep folding the triangle up the strip, flag-style, like folding a flag, until you reach the end.
- Tuck any leftover tail under the triangle.
- Place it seam-side down on a lined baking sheet and brush the top with butter.
- Repeat with the remaining strips, then cut and fill 7 more pairs of sheets the same way (24 triangles in total), spacing them 1 inch (2.5 cm) apart, 12 per sheet.
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Ready when: Each triangle is snug and fully sealed, with no filling peeking out of the folds.
Tip: Fold snugly but don't overfill. Extra filling pushes through the layers and leaks during baking.
7
Bake until goldenOven 375°F / 190°C
- Bake at 375°F (190°C) with one sheet on the upper rack and one on the lower rack.
- After 11 minutes, swap the sheets' positions and rotate them front to back.
- Continue baking for 9–11 minutes more, 20–22 minutes total.
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Ready when: The triangles are deep golden brown and puffed, and the filling reads 160°F (71°C) in the center of one triangle.
Tip: Check at 18 minutes. Phyllo goes from golden to burnt quickly, and ovens vary.
8
Cool and serve
- Transfer the triangles to a wire rack, or leave on the pan, and let them cool for 10 minutes.
- The filling is very hot straight from the oven.
- Serve warm or at room temperature.
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Ready when: The pastry feels crisp and dry, and the filling is no longer molten.

Good to know

Tips

Keep unused phyllo covered at all times. If a sheet tears, just patch it in the middle layer; once folded, no one will see.
Use a sharp knife or pizza cutter and press straight down rather than sawing, which drags and shreds the phyllo.
Finely crumble the feta so no large chunks poke through the thin pastry.
Brush the top of each triangle, including the folded edges, so the entire surface browns evenly.

Make ahead

Assemble the triangles through the folding step (including the top coat of butter) and arrange them on parchment-lined baking sheets. Freeze until solid, about 1 hour, then transfer to a freezer bag. Bake straight from frozen at 375°F (190°C) for 25–30 minutes. The filling alone can be made and refrigerated up to 24 hours ahead.

Storage & reheating

Room temperature: up to 2 hours for serving. Refrigerator: baked triangles keep in an airtight container for up to 3 days. Freezer: baked or unbaked triangles keep up to 2 months. Reheat baked triangles on a baking sheet at 350°F (175°C) for 10–12 minutes (15–18 minutes from frozen) until crisp and hot in the center. Do not microwave, which makes the phyllo soft.

Substitutions

frozen chopped spinach → 1 lb (450 g) fresh spinach. Wilt it in a dry pot or skillet over medium heat for 2–3 minutes, cool, then squeeze very dry and chop. It will yield about the same amount.
unsalted butter → extra-virgin olive oil. Gives a more traditional Greek flavor and slightly crisper layers. Use the same volume.
feta cheese → half feta (100 g) and half ricotta or cottage cheese (100 g, drained). Makes a milder, creamier filling. Drain ricotta well so the filling isn't wet.
fresh dill → 2 tablespoons chopped fresh mint or green onion tops. Mint gives a brighter flavor; green onion tops give a mild onion flavor. Use in place of the dill.