🥬 Easy Spanakopita Triangles

Crispy, golden phyllo pastry filled with a creamy, savory spinach and feta mixture—this simple spanakopita is perfect as an appetizer, snack, or party finger food!

Yield: about 24–30 triangles
Prep Time: 25 minutes
Bake Time: 20–25 minutes
Total Time: about 50 minutes

🛒 Ingredients

For the filling:

• 1 lb (450 g) fresh spinach, roughly chopped
  or 16 oz frozen spinach, thawed and well drained
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2–3 cloves garlic, minced
• 8 oz (225 g) feta cheese, crumbled
• 1/2 cup ricotta cheese or softened cream cheese
• 1 large egg
• 2 tbsp fresh dill, chopped
• 1/4 tsp black pepper
• 1/4 tsp salt, or to taste
• 1/4 tsp nutmeg, optional
• 2 tbsp grated Parmesan, optional

For the pastry:

• 1 package (about 16 oz/450 g) phyllo dough, thawed
• 1/2 cup (115 g) butter, melted
• 2 tbsp olive oil
• Sesame seeds or dried herbs, optional

👩‍🍳 Instructions

1. Prepare the spinach:
   Heat olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Add garlic and cook for another 30 seconds.

2. Add the spinach and cook until wilted, about 2–3 minutes. Remove from the heat and let cool.

   If using frozen spinach, squeeze out as much excess liquid as possible.

3. Make the filling:
   Place the cooled spinach mixture in a bowl. Add feta, ricotta, egg, dill, pepper, salt, nutmeg, and Parmesan if using. Stir until well combined.
4. Prepare the phyllo:
   Carefully unroll the phyllo dough and keep it covered with a slightly damp kitchen towel so it doesn’t dry out.
5. Place one sheet of phyllo on a clean work surface. Brush lightly with the melted butter and olive oil mixture. Place another sheet on top and brush again.
6. Cut the layered phyllo into 3-inch-wide strips.
7. Place about 1 tablespoon of spinach filling near one end of each strip. Fold the corner diagonally over the filling to form a triangle, then continue folding the triangle over itself all the way down the strip.
8. Place each finished triangle seam-side down on a parchment-lined baking sheet.
9. Brush the tops with the remaining butter mixture. Sprinkle with sesame seeds or dried herbs if desired.
10. Bake:
    Bake in a preheated 375°F (190°C) oven for 20–25 minutes, or until beautifully golden brown and crisp.
11. Let cool for about 5 minutes, then serve warm.

⭐ Tips for Perfect Spanakopita

• Drain the spinach extremely well—excess moisture can make the phyllo soggy.
• Don’t overfill the triangles or the pastry may split.
• Keep unused phyllo covered while working.
• For extra crispiness, brush the tops generously but lightly with butter.
• You can assemble the triangles ahead of time and refrigerate them until ready to bake.

🥣 Easy Serving Idea

Serve warm with tzatziki, lemon wedges, or plain Greek yogurt for dipping.

Yield: about 24–30 triangles
Prep Time: 25 minutes
Bake Time: 20–25 minutes
Total Time: about 50 minutes