Spanakopita - Spinach and Feta Phyllo Triangles

Name: Spanakopita - Spinach and Feta Phyllo Triangles
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Greece
Ingredients: 8 phyllo dough sheets; 300 g of spinach (fresh (or well-drained frozen)); 150 g of feta cheese; 1 onions (medium); 1 garlic cloves; 1 eggs; 2 tbsp of olive oil; 1 tbsp of olive oil ((for brushing)); 1 pinch of salt; 1 pinch of pepper; 1 pinch of nutmeg

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Spinach and feta phyllo triangles, called Spanakopita 🥬, are Greek bites made with phyllo dough filled with a mixture of spinach and feta. Baked until golden 🔥, they are served as an appetizer or starter and enjoyed hot or warm.

Total time: 45 min
Prep: 25 min
Cook: 20 min
Difficulty: Easy
Per person: €1.50

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a main

Salmon en Croûte

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For dessert

Chocolate Mendiants

15 minEasy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

320kcal

Protein12 g15%
Carbs26 g33%
Fat18 g52%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep the phyllo dough from drying out while you assemble, cover the unused sheets with a slightly damp kitchen towel. If your pastries soften after baking, put them back in the oven for 5 min at 170°C to bring back the crispiness 🔥.

Freezing : Can you freeze this recipe?

Yes

Very good raw (assembled) for up to 3 months, well wrapped. Cooked, 1 to 2 months.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Make the filling the day before. Assemble and bake on the day for crispy pastry.

Reheating : How do you reheat it?

Oven (160-180°C, 10-15 min) or air fryer (160°C, 8-10 min) to get the crispiness back. Microwave not recommended, it softens the dough.

Variations

Use frozen spinach, well drained.
Serve the triangles as a starter or appetizer.
Let cool for 5 minutes before serving.

Mistakes to avoid

Leaving too much water in the spinach: the mixture must be quite dry.
Forgetting to brush with olive oil: the pastries would not turn golden.
Serving straight out of the oven: let cool for 5 minutes to firm up the filling.

Frequently asked questions

How do I fold the phyllo triangles?

Cut the sheets into strips, place a spoonful of filling at the bottom of each strip and fold into a triangle, alternating the folds up to the top of the strip, like folding a flag.

Why do the spinach need to be dried well?

Cook the spinach for 5 to 7 minutes until all the water has evaporated. The mixture must be quite dry, otherwise the moisture soaks the phyllo and the pastries will no longer be crispy.

Can I use frozen spinach?

Yes, as long as you drain it very thoroughly before adding it to the pan with the onion and garlic, so the water doesn't weigh down the filling and soften the dough.

How long should I bake the spanakopita?

Arrange the triangles on a baking sheet lined with parchment paper, lightly brush them with olive oil and bake for 20 minutes at 180°C, until deep golden and crispy.