If you’re craving a tasty, flaky, and totally satisfying snack that’s a breeze to whip up, you’re in the right place. This Easy Spinach Phyllo Triangles Recipe is one of my go-to dishes when I want something that feels special but comes together without fuss. These little spinach and feta parcels wrapped in buttery phyllo are fan-freaking-tastic—perfect for a quick appetizer, a light lunch, or even party finger food. Trust me, you’ll wonder why you ever bought frozen ones because making them fresh is easier than you think, and the flavor just can’t be beat.
Why You’ll Love This Recipe
- Quick and Simple: You’ll be amazed at how fast these come together, even if you’re new to working with phyllo dough.
- Flaky and Buttery: The layers of phyllo brushed with melted butter create a crispy, golden crust every single time.
- Packed with Flavor: The blend of fresh spinach, tangy feta, creamy ricotta, and herbs makes each bite irresistible.
- Perfect for Any Occasion: Serve these at parties, for a quick snack, or alongside a fresh salad for a light meal.
Ingredients You’ll Need
What I love about this Easy Spinach Phyllo Triangles Recipe is how simple the ingredient list is, yet the flavors come alive with just a few good, fresh components. Stocking up on quality feta and fresh dill makes all the difference.
- Salted Butter: This is your secret weapon for that golden, flaky phyllo crust, so don’t skimp!
- Onions: The diced onions add sweetness and depth once sautéed just right.
- Fresh Spinach Leaves: Fresh is best here — it wilts down nicely and avoids excess water better than frozen.
- Phyllo Dough: Make sure your phyllo is thawed and covered while you work, or it’ll dry out.
- Feta Cheese: Crumbled and salty, it brings that classic tang essential to a good spanakopita filling.
- Ricotta Cheese: This smooth creaminess balances the saltiness of feta perfectly.
- Egg Yolk: Helps bind the filling and gives an extra rich texture.
- Fresh Lemon Juice: Brightens up the filling with a subtle zing.
- Chopped Dill: Fresh dill is a must—don’t hesitate to add a bit more if you love herbs.
- Garlic Powder: Just a pinch to gently enhance the savory profile without overpowering.
- Salt: Balances all the flavors but add it carefully since feta can be quite salty.
- Sesame Seeds (Optional): These add a nice nuttiness and an appealing crunchy topping.
Variations
One of my favorite things about this recipe is how easy it is to make it your own. Whether you’re playing with herbs, dairy options, or trying to keep it vegan-friendly, this Easy Spinach Phyllo Triangles Recipe really flexes nicely to suit different tastes.
- Herb Swap: I sometimes use fresh parsley or mint instead of dill for a different herbal twist that’s just as delicious.
- Cheese Variations: If you don’t have ricotta, cream cheese or cottage cheese work well too, offering a slightly different texture.
- Vegan Version: Try silken tofu blended with nutritional yeast and lemon juice in place of cheese and use olive oil instead of butter for brushing the phyllo.
- Spicy Kick: Add a pinch of red pepper flakes to the filling for some warmth if you like a little heat.
How to Make Easy Spinach Phyllo Triangles Recipe
Step 1: Sauté Your Aromatics and Spinach
Start by heating two tablespoons of butter in a skillet over medium heat. Toss in the diced onions and cook them gently for about 10 minutes until they turn translucent and sweet. If you’re using fresh spinach, add it in now and cook for another 5 minutes until it’s wilted and most of the moisture has evaporated. This step is essential—getting rid of excess water means your filling won’t be soggy later. If you’re using frozen spinach, be sure to thaw it thoroughly (a quick microwave zap works), then squeeze out every bit of moisture with paper towels or a clean dishcloth. Trust me, this little trick saves frustration!
Step 2: Mix the Filling
Once your spinach and onions are cool, transfer them to a medium bowl. Add in crumbled feta, ricotta cheese, the egg yolk, freshly squeezed lemon juice, chopped dill, garlic powder, and a pinch of salt. Mix everything together thoroughly until well combined. This filling tastes amazing on its own—you’ll be tempted to snack before it even makes it into the dough!
Step 3: Prep Your Phyllo and Fold
Now, the phyllo part can seem intimidating, but here’s what I learned: always keep your phyllo sheets covered with a damp towel while you work so they don’t dry out and crack. Lay one sheet down, brush lightly with melted butter, then layer another sheet on top and brush again, giving you two buttery layers. Cut these layered sheets into thirds lengthwise to create long strips. Spoon about 1½ to 2 tablespoons of the filling onto the bottom of each strip.
Step 4: Fold Into Triangles
Start folding the strip from the bottom corner to form a right triangle, then continue folding upward, maintaining that triangular shape as you go. It’s kind of like folding a flag. When you reach the top, tuck the end inside the last fold to seal it. You’ll end up with around 24 neat triangles from one roll of phyllo. It’s incredibly satisfying, and once you get the hang of it, it flies by!
Step 5: Egg Wash and Bake
Scramble an egg with a splash of water and brush this wash generously over the top and sides of your triangles—that golden glow comes from this step. Sprinkle sesame seeds on top if you like that little extra texture and pop them onto a nonstick baking sheet. Bake in the center of a 375°F oven for 12 to 15 minutes, until the phyllo is crisp and beautifully golden brown. Your kitchen will smell amazing!
Pro Tips for Making Easy Spinach Phyllo Triangles Recipe
- Keep Phyllo Covered: Always cover your phyllo sheets with a damp cloth to avoid drying and cracking—patience here pays off beautifully.
- Drain Spinach Well: Too much moisture in the filling makes the triangles soggy. Squeeze the spinach thoroughly and let it cool before mixing.
- Butter is Your Best Friend: Don’t skimp on brushing melted butter between layers for the flakiest, crispiest phyllo you’ll ever taste.
- Egg Wash for Shine: Brushing with egg wash not only makes the triangles golden but also helps sesame seeds stick—don’t skip it!
How to Serve Easy Spinach Phyllo Triangles Recipe
Garnishes
I like to sprinkle a little extra chopped fresh dill or parsley on the plate when serving these triangles; it brightens the presentation and adds a fresh herbal note. A light drizzle of lemon yogurt sauce is also fantastic—the tartness cuts through the richness perfectly.
Side Dishes
I often pair these triangles with a crisp Greek salad loaded with cucumbers, tomatoes, olives, and red onion dressed simply with olive oil and oregano. Roasted lemon potatoes on the side make for a heartier meal that my family goes crazy for.
Creative Ways to Present
For special occasions, I arrange these triangles in a circular pattern on a big platter with little bowls of tzatziki, hummus, and baba ganoush in the center. It makes the spread feel festive and encourages everyone to dig in and share. Sometimes, I even top the triangles with a sprinkle of pomegranate seeds for a pop of color and sweetness.
Make Ahead and Storage
Storing Leftovers
I place any leftover spinach phyllo triangles in an airtight container and store them in the fridge for up to 2 days. They’re best reheated to keep that crisp exterior, and leftovers still taste delicious the next day as a quick snack or light meal.
Freezing
You can freeze these before baking! I arrange the folded triangles on a baking sheet lined with parchment paper and freeze until solid, then transfer them to a freezer bag. When ready, bake straight from frozen, adding a few extra minutes to the baking time. This trick saved me on busy weeknights more times than I can count.
Reheating
Reheat leftovers in a 350°F oven for about 8-10 minutes to bring back the crispness. I avoid the microwave because it tends to soggy up the phyllo, and trust me, the crunch is half the fun!
FAQs
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Can I use frozen spinach in the Easy Spinach Phyllo Triangles Recipe?
Yes, frozen spinach works just fine, but make sure to thaw it completely and squeeze out as much water as possible to avoid soggy filling. I like to microwave it briefly and then press it between paper towels before mixing.
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How do I prevent the phyllo dough from drying out while assembling?
Always keep the phyllo sheets covered with a slightly damp kitchen towel as you work. This keeps them pliable and prevents tearing. Working quickly in a cool room also helps.
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Can I prepare these triangles in advance?
Absolutely! You can fold and assemble the triangles ahead of time, store them in the fridge for a few hours, then bake just before serving. For longer storage, freeze them pre-baked and bake directly from frozen.
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What if I don’t have ricotta cheese?
No worries. I’ve substituted ricotta with cream cheese or even cottage cheese when I ran out, and it still yields a deliciously creamy filling—just adjust seasoning to taste.
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Is there a vegan option for this recipe?
Yes! Swap the cheeses for a tofu-based filling blended with nutritional yeast and lemon, and use olive oil instead of butter for brushing the phyllo. Just be gentle when folding, as vegan fillings can be a bit softer.
Final Thoughts
This Easy Spinach Phyllo Triangles Recipe is one of those dishes that just feels like a warm hug on a plate. I remember the first time I made these, the whole house smelled incredible, and my family couldn’t get enough. It’s the kind of recipe that’s easy to make, looks impressive, and tastes like you’ve been cooking for hours. I hope you enjoy making and sharing these little bites as much as I do—they’re truly a crowd-pleaser and a staple in my kitchen now. Give it a try—you won’t regret it!
Print
Easy Spinach Phyllo Triangles Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 triangles, serves 12 people
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
These Easy Spanakopita Triangles are a classic Greek appetizer featuring a delicious filling of spinach, feta, and ricotta cheeses wrapped in flaky, buttery phyllo dough. They are perfect as snacks or party appetizers and bake up golden and crisp with a savory, cheesy filling.
Ingredients
Filling
- ⅔ cup onions, large dice
- 3 oz. fresh spinach leaves (about 3 cups fresh) or 2 ½ oz. frozen spinach, thawed and drained
- 6 oz. feta cheese, crumbled
- ⅓ cup ricotta cheese
- 1 egg yolk
- ½ tbsp freshly squeezed lemon juice
- 1 tsp freshly chopped dill
- ¼ tsp garlic powder
- ½ tsp salt
Dough and Assembly
- 1 8 oz. roll phyllo dough (16 sheets)
- ½ cup salted butter, melted
- 1 egg, scrambled (for brushing)
- Sesame seeds (optional, for topping)
Instructions
- Preheat Oven: Preheat your oven to 375° F to ensure it’s hot and ready when your triangles are assembled.
- Sauté Onions: In a skillet, melt 2 tablespoons of the butter and sauté the diced onions over medium heat for about 10 minutes until they become translucent and soft.
- Cook Spinach: If using fresh spinach, add it to the onions and sauté for another 5 minutes until the leaves wilt and all moisture evaporates. Remove from heat. If using frozen spinach, make sure it is fully thawed and squeezed dry to remove excess water before combining with the onions.
- Prepare Filling: In a medium bowl, combine the cooked onions and spinach with crumbled feta, ricotta cheese, salt, lemon juice, chopped dill, garlic powder, and egg yolk. Mix thoroughly to create a creamy, flavorful filling.
- Melt Butter and Prep Dough: Melt the remaining butter in a saucepan or microwave. Lay one sheet of phyllo dough on your work surface, covering the rest with a damp cloth to prevent drying out. Brush the phyllo sheet lightly with melted butter and place a second sheet on top, brushing it with butter as well.
- Cut and Fill Dough Strips: Cut the two-layered phyllo dough lengthwise into thirds. At the bottom of each strip, place 1½ to 2 tablespoons of the spinach and cheese filling.
- Fold Triangles: Fold the bottom corner of each strip to form a right triangle, and continue folding the triangle upward along the strip until you reach the top, forming compact spanakopita triangles. You should make approximately 24 triangles in total.
- Brush with Egg Wash: Scramble one egg with a splash of water and brush generously over the tops and sides of each triangle to help them brown beautifully during baking. Place the triangles on a nonstick baking sheet. Sprinkle with sesame seeds if desired.
- Bake: Bake the spanakopita triangles in the center of the preheated oven for 12-15 minutes, or until they turn a lovely golden brown and crisp.
Notes
- Spanakopita Triangles are a popular Greek appetizer, great as finger foods for parties or light snacks.
- Using fresh spinach is preferred, but frozen spinach can be used if properly thawed and drained to avoid soggy filling.
- Be careful to keep the phyllo dough covered with a damp towel as it dries out quickly.
- Folding neatly into right triangles ensures a professional look and even cooking.
- Sesame seeds on top add a nice nutty flavor and crunch but are optional.
Nutrition
- Serving Size: 2 triangles (approx. 50g)
- Calories: 72
- Sugar: 0.4 g
- Sodium: 168 mg
- Fat: 5.1 g
- Saturated Fat: 3.1 g
- Unsaturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 4.7 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 20 mg
