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spanakopita triangles

Spanakopita Triangles

The Mat Leave Mom
Spanakopita is a savory Greek pastry made with crispy layers of phyllo dough, filled with a mix of a lot of spinach, some herbs, and a generous amount of feta cheese.
Prep Time 20 mins
Cook Time 25 mins
Course Side Dish
Cuisine Mediterranean
Servings 18 pieces
Calories 176 kcal


For the Filling

  • 200 grams Feta Cheese
  • 500 grams Frozen Spinach
  • 1 medium White Onion
  • 1 medium Leek
  • 2 tbsp Dill
  • pinch Nutmeg
  • 1 tbsp Olive Oil

For the Crust

  • 18 sheets Phyllo Dough
  • Olive Oil For Brushing


  • Thaw Phyllo Dough: Place the frozen phyllo dough in the fridge overnight.
  • Preheat oven: 350°F or 180°C
  • Bake Spinach:  Bake the frozen spinach in the oven for about 10 minutes or until completely thawed. Let it cool. Then using a colander, remove as much excess liquid from the spinach as possible.
  • Saute leek and onion: While the spinach mixture is baking, heat oil in a large skillet over medium heat. Saute the leek and onion until soft and lightly browned. Remove from the heat, add to spinach, and set aside to cool.
  • Combine the Filling: In a medium bowl, mix in feta cheese, chopped dill, nutmeg, and spinach mixture. 
  • Assemble: Open your phyllo dough pack and using one sheet, lay the short side towards yourself, brush with olive oil. Repeat the process, layering two more times, placing the sheets of phyllo dough over the top of each other (3 sheets in total). Cut the phyllo dough layers into three equal sections longways. Add one tablespoon of the cooled spinach filling at the end closest to you. 
  • Shape your triangles: Starting from the bottom end, fold up into mini spanakopita triangle bites (like pictured) above. Work fast, so your phyllo dough doesn't dry out.
  • Bake: Place spanakopita triangles on a baking sheet lined with parchment paper. Brush with olive oil and lightly sprinkle with sesame seeds—Bake for 25 minutes, or until golden brown. 


  • Tips for Working with Phyllo Dough: Be sure to thaw phyllo dough in the fridge 12-14 hours before using it. After opening, cover up the remaining phyllo dough with a damp cloth or paper towel to prevent it from drying out. 
  • Making Spanakopita Ahead: You can freeze spanakopita before baking. Follow the instruction up to step 7. Then place in an airtight container in the freezer for 2-3 months. You don't have to defrost —Bake frozen spanakopita in the oven at 350°F for 25 minutes or until golden brown.
  • Tips for frozen SpinachThis Spanakopita triangles recipe calls for A LOT of spinach. Therefore frozen chopped spinach is preferred. After the spinach has cooled, remove as much excess liquid as possible. 
  • What to serve with: Spanakopita Triangles make a great side dish to lamb or chicken, compliment a big greek salad, or can be dipped in tzatziki. 
Keyword spanakopita