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Greek Spanakopita Triangles or spinach and feta triangles, a fantastic appetizer or healthy snack that can be enjoyed either warm or cold. Learn how to fold the phyllo pastry to perfection and impress all your guests with these fabulous bites. Quick and easy to make, these vegetarian bites are great for any party or celebration.
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- What are spanakopita triangles?
- Ingredients needed
- Step-by-step photos and instructions
- Variations
- Can you freeze Spanakopita triangles?
- Other feta recipes
- Spanakopita Triangles
What are spanakopita triangles?
Spanakopita is a Greek pie commonly made from spinach, feta cheese, spring onions and eggs, but other ingredients and seasoning can be added as well. There is also a vegan version which is usually consumed during Lent, and it does not contain dairy or eggs. My Greek spanakopita triangles are sure to please a crowd.
I absolutely adore these spinach pies, they are a fabulous snack whenever l feel peckish. They can also can be served as an excellent starter for any meal, be it a fancy dinner, a party or just just the usual supper.
They are also a fabulous afterschool snack to little ones, or you can add one or two to the school lunch box, the kids will never refuse them, not even those you dislike spinach. And let's be honest, kids are funny with anything green, aren't they? Let's see how to make these bites.
Ingredients needed
- phyllo pastry sheets - if they are frozen, thaw them first
- feta cheese - or cow's cheese
- frozen spinach- cooked
- egg
- spring onion
- ground black pepper
- olive oil - or butter
Step-by-step photos and instructions
- Break the cheese into big chunks and add them to a bowl.
- Next, chop the spinach and spring onion finely and add them to the bowl together with the egg and mix well until combined.
- Add the salt and pepper and mix again until you have a uniform paste.
- Lay 1 phyllo sheet on the work surface and brush generously with olive oil.
- Hold it in half, then using a sharp knife cut it into 4 strips.
- Place a teaspoon of the spinach mixture right at the end of each strip, then fold it into a tringle.
- Repeat with the remaining phyllo sheets until all the spinach mixture has been used up.
- Line a baking tray with non-stick parchment paper and bake the triangles at 180 degrees C until golden and crunchy.
Variations
Or, if you really don't want to use phyllo pastry, why not use puff pastry, that should make life easier, just cut it into squares, then add the filling, and fold into a triangle.
Spinach can be replaced with kale if you wish, and cow's cheese can be replaced with feta cheese or ricotta. The combo spinach and ricotta has been used in my Spinach and Ricotta Pinwheels and they were so good!
Or, you can leave the spinach out and just use cheese, like in my Romanian Cheese Pasties, which use puff pastry instead of phyllo pastry. What a treat!
Can you freeze Spanakopita triangles?
Yes, absolutely! I would recommend freezing them before baking, so follow all the steps above, and just pop from in the oven from frozen whenever you need them.
The baking time might vary slightly, I would think they will take a bit longer in the oven from frozen. Although not that much longer, perhaps 10 minutes more max.
Other feta recipes
Roast Pumpkin Quinoa Salad with Feta
Mediterranean Chickpea Salad with Feta
Cucumber Tomato Avocado Feta Salad Recipe
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Spanakopita Triangles
Greek Spanakopita Triangles or feta and spinach pies, a fantastic appetizer or healthy snack and can be enjoyed either warm or cold. Learn how to fold the phyllo dough to perfection and impress all your guests with these fabulous bites. Quick and easy to make, these vegetarian bites are great for any party or celebration.
3.58 from 40 votes
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Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 20 triangles
Calories: 259kcal
Author: Daniela Apostol
Ingredients
- 5 phyllo pastry sheets
- 250 g feta cheese (or cow's cheese)
- 1 cup frozen spinach, cooked
- 1 egg
- 1 spring onion
- ¼ teaspoon ground black pepper
- 1 cup olive oil
Metric - US Customary
Instructions
Use a fork to crumble the cheese well.
Next, roughly chop the cooked spinach and chop spring onion finely and add them to the cheese bowl together with the egg and mix well until combined.
Add the pepper and mix again until you have a uniform paste.
Lay 1 phyllo sheet on the work surface and brush generously with olive oil.
Hold it in half, then using a sharp knife cut it into 4 strips.
Place a teaspoon of the spinach mixture right at the end of each strip, then fold it into a tringle.
Repeat with the remaining phyllo sheets until all the spinach mixture has been used up.
Line a baking tray with non-stick parchment paper and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 25 minutes or until golden and crunchy.
Video
Notes
- If you really don't want to use phyllo pastry, why not use puff pastry, that should make life easier, just cut it into squares, then add the filling, and fold into a triangle.
- Spinach can be replaced with kale if you wish, and cow's cheese can be replaced with feta cheese or ricotta. The combo spinach and ricotta has been used in my Spinach and Ricotta Pinwheels and they were so good!
Nutrition
Calories: 259kcal | Carbohydrates: 38g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 490mg | Potassium: 90mg | Fiber: 1g | Vitamin A: 985IU | Vitamin C: 0.6mg | Calcium: 81mg | Iron: 2.5mg
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