These irresistible homemade Spanakopita Triangles showcase a seasoned feta and spinach filling inside layers of flaky phyllo!
Few experiences capture the essence of Greek cuisine quite like the first time you encounter it in all its vibrant glory as a young person. I’ll never forget when, at sixteen, I was invited to the largest family-owned Greek restaurant on Miami Beach to celebrate my best friend’s birthday. The server placed mortar and pestles on the table for us to mash our own chickpeas and make fresh hummus and then brought out a savory spinach pie called spanakopita. I took a bite and instantly loved it.
The experience only grew more memorable when the server handed out napkins to toss over our heads, encouraging everyone to get up and dance on the table. Opa!
Years later, I decided to make spanakopita at home and it was not so successful. This recipe, however, manages to make it extremely easy to bring a delicious piece of Greek cuisine to life right in your kitchen.
Are Spanakopita Triangles Healthy?
This recipe uses phyllo dough, which is thinner and more delicate than traditional pie crust. While the triangles are not fried but instead oven-baked, it’s still best to enjoy them in moderation. It’s possible to replace your phyllo dough with a gluten-free version, although this may alter the texture. To turn your triangles vegan, use vegan butter instead of real butter, and replace feta with a plant-based alternative.
Experimenting With Your Spanakopita Filling
Traditional spanakopita always contains spinach, but if you want to experiment, there are plenty of ways to get creative with different fillings. For instance, I’ve added sautéed mushrooms, leeks, and roasted peppers to my filling to create a wonderful flavor and texture variation. You can also add your favorite garden greens, like Swiss chard and mustard greens. If you aren’t a big fan of feta, try swapping it out for ricotta, goat cheese, or a dairy-free alternative to suit your specific dietary preferences.
FAQs & Tips
Store your leftover spanakopita triangles in an airtight container in the fridge for up to 3 days. Alternatively, store leftovers in an airtight freezer-safe container in the freezer for up to 6 months.
Phyllo dough can be a bit fussy but don’t let that stop you from trying out this recipe. To prevent your pastry from drying out, make sure to cover the phyllo with a damp kitchen towel while you assemble the spanakopita. This will help keep the dough moist and pliable. If you’re working with multiple layers, try to work quickly and keep the dough covered when not in use.
Certainly! You’ll need around 10 cups of fresh spinach, as it tends to wilt down significantly. Sauté the spinach to remove excess moisture before adding it to the filling mixture.
Serving Suggestions
There are so many dishes that would pair well with this recipe. For a fresh salad, try this Chopped Greek Salad, or this simple Greek Cucumber Salad. For additional sides, go with this amazing Red Pepper Hummus served with warm pita, this savory Roasted Eggplant, or these Greek Turkey Meatballs With Feta.
For a perfect main course, pair your triangles with these sensational Oven-Baked Lamb Chops, or for a vegetarian option, try this Baked Feta on a bed of baked cherry tomatoes with your favorite pasta, like lumache or cavatappi.
Spanakopita Triangles
Ingredients
Instructions
Nutrition
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