Spanakopita triangles made with thin, store-bought phyllo are a classic Greek meze: crisp, flaky pastry pockets filled with a savory mixture of spinach and feta. They are straightforward to prepare, delightfully tasty, and perfect for sharing.
In my Greek family, phyllo was an everyday ingredient. It appeared in desserts like galaktoboureko and portokalopita and in savory pies such as tyropitakia and small meat pies. A package of fresh phyllo was always on hand in the refrigerator or freezer. I keep the same habit now because having phyllo ready makes it easy to prepare authentic, homemade dishes like these spanakopitakia.
Why this recipe is great
Many people list spanakopita among their favorite Greek foods, and for good reason. The combination of tender greens, salty feta, and crisp, buttery phyllo is consistently irresistible. These spanakopitakia are the small, handheld version of the classic pie—compact, easy to serve, and ideal for parties or everyday snacking. Using store-bought phyllo keeps the process accessible while still delivering authentic flavor and texture.
Key ingredients
The filling relies on a few simple, high-quality ingredients. Because the list is short, choose the freshest produce and the best feta you can find.
Phyllo – Thin, delicate sheets of dough made from flour, water, and sometimes oil. Phyllo dries out easily, so work quickly and keep unused sheets covered. Fresh phyllo is preferable, but frozen phyllo works if handled carefully.
Spinach – Remove any large, tough stems if needed and wash thoroughly to remove grit. Spinach provides the bulk and texture of the filling.
Curly leaf lettuce – Adding lettuce lightens the filling and contributes a pleasant texture. This is a traditional family trick that keeps the filling bright and tender.
Green onions – Also called scallions, use both the white and green parts for a mild onion flavor that complements the herbs and cheese.
Parsley – Flat-leaf parsley adds fresh, slightly peppery notes and is a staple herb in Greek cooking.
Egg – A beaten egg binds the filling so it holds together inside the phyllo pockets.
Feta – Crumbled Greek-style feta brings salty, tangy richness to the mixture.
Olive oil – Used to brush phyllo layers so the pastry bakes up flaky and golden. A good quality olive oil will enhance the final flavor.
How to make it
Step 1
Rinse the spinach and lettuce well and discard any wilted leaves. Finely chop the greens and set them aside.
Step 2
Bring a large pot of water to a boil. While the water heats, wash and finely chop the green onions and parsley.
Step 3
Place the chopped onions and parsley in a large colander.
Step 4
Drop the spinach and lettuce into boiling water and blanch for about 30 seconds. Immediately drain into the colander over the chopped onions and parsley, allowing the hot water to wash over them. Rinse quickly under cold water to stop cooking and keep the color bright.
Step 5
Let the greens drain briefly, then wrap them in cheesecloth, a clean kitchen towel, or tulle and squeeze out as much liquid as possible. Removing excess water is essential to prevent soggy phyllo.
Step 6
Transfer the drained greens to a bowl and add a beaten egg, salt, pepper, olive oil, and crumbled feta. Mix thoroughly so the flavors combine and the filling binds.
Step 7
Unroll the phyllo sheet on your work surface. Most sheets are rectangular. Cut the long side into 3-inch wide strips, stacking them to stay organized.
Step 8
Place two phyllo layers together and lightly brush with olive oil. A thin, even coating is enough; avoid soaking the dough.
Step 9
Add about 2 teaspoons of filling at the bottom of each phyllo strip, then fold to form triangles: fold the bottom left corner up to the right edge, then fold the new corner back to the left, repeating until a compact triangle forms. Ensure the filling is fully enclosed.
Step 10
Arrange the finished triangles on a parchment-lined baking sheet. Brush the tops with a little olive oil. Bake at 350°F on the lower rack for about 10 minutes, then move the pan to the middle rack and bake about 10 more minutes until the phyllo is crisp and golden.
Recipe variations
If you prefer a tray-style pie, line a 9 x 11-inch pan with several sheets of oiled phyllo, add the filling, then top with additional oiled sheets. Score the top before baking and bake at 350°F until golden, about 30 minutes. For a phyllo-free version, there are recipes that use a simple dough or pastry substitute and still yield delicious, hand-held pies.
Helpful hints
Working with phyllo
Phyllo can seem intimidating, but it is forgiving if you work efficiently. Keep unused sheets covered with a clean cloth to prevent drying. Handle the dough gently to avoid tears, and if a sheet does tear, layer another sheet on top—appearance can be charmingly rustic.
Where to find phyllo
Phyllo is commonly available at Mediterranean or Middle Eastern grocers and in the refrigerated or frozen section of large supermarkets. Fresh phyllo is ideal, but frozen works well if fully thawed and carefully handled.
Chop your greens
Chop the spinach and other greens finely but not to the point of pureeing. Aim for pieces about 1 to 2 centimeters wide so the filling has a pleasant texture and distributes evenly in each triangle.
Remove water from vegetables
Squeeze the blanched greens thoroughly in cheesecloth, a kitchen towel, or tulle. Excess water will make the phyllo soggy, so be diligent—there is often more moisture than it first appears.
How to fold the triangles
Folding takes a few passes to master. The key is to enclose the filling completely and avoid folding so tightly that the filling forces its way out while baking. If some triangles are imperfect, they will still taste excellent.
This recipe makes about 50 spanakopita triangles. Leftover filling freezes well or can be turned into a quick omelet. Extra phyllo can be wrapped and refrigerated for another use.
Storing and freezing
These triangles freeze exceptionally well. Freeze them unbaked on a sheet tray, then transfer to a freezer bag. Bake from frozen at 350°F on a parchment-lined sheet for about 30 minutes when you want to serve them. Freezing unbaked triangles preserves the phyllo’s crispness so each batch can be freshly baked when needed.
Reheating spanakopita
To re-crisp previously baked spanakopita, use an air fryer at about 300°F for a few minutes, or warm them in a conventional oven at a similar temperature until the phyllo becomes crisp again. Avoid high heat that could burn the thin pastry.
Related recipes
There are many delicious variations on spanakopita: vegan versions that omit cheese and eggs, classic pies made with homemade phyllo, and convenient options like spinach-and-cheese pita pockets or sheet-pan versions for feeding larger groups.
Spanakopita triangles with store-bought phyllo (spanakopitakia)
Equipment
- large sauce-pot
- colander
- cheesecloth or clean towel
- baking sheet
Ingredients
- 15 ounces fresh spinach
- 1/2 head curly leaf lettuce
- 9 spring (green) onions
- 1/2 cup packed, chopped flat-leaf parsley
- 1 large egg
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 tbsp (30 mL) olive oil
- 1 cup crumbled Greek feta
- 1 pound phyllo
Instructions
- Preheat the oven to 350°F (175°C).
- Wash and chop the spinach and lettuce, discarding any discolored leaves.
- Chop the green onions and parsley and place them in a large colander.
- Blanch the greens in boiling water for 30 seconds, then drain into the colander to pour the hot water over the onions and parsley. Rinse with cold water to stop cooking.
- Squeeze the greens dry in cheesecloth or a clean towel until most of the liquid is removed.
- Combine the drained greens with the beaten egg, salt, pepper, olive oil, and crumbled feta. Mix well.
- Unroll the phyllo, cut into 3-inch strips, and stack. Work with two layers at a time, brushing lightly with olive oil.
- Place about 2 teaspoons of filling at the bottom of each strip and fold into triangles, enclosing the filling completely.
- Place the triangles on a parchment-lined baking sheet, brush the tops with olive oil, and bake on the lower rack for 10 minutes. Move to the middle rack and bake another 10 minutes or until golden and crisp.
- Allow to cool slightly and enjoy.