Spanakopita Triangles Recipe
Spanakopita, the beloved Greek savory pastry, has long been a favorite among food enthusiasts around the world. These delightful triangles, filled with a rich, creamy spinach and feta filling, wrapped in layers of crisp, golden-brown phyllo dough, are a true culinary masterpiece. Whether you’re hosting a dinner party, planning a picnic, or simply craving a taste of the Mediterranean, these spanakopita triangles are sure to delight your taste buds and leave a lasting impression.
The beauty of this classic Greek dish lies in its perfect balance of flavors and textures. The combination of the tender, lightly sautéed spinach, the tangy feta cheese, and the delicate, flaky phyllo pastry creates a harmonious symphony that will transport you to the sun-drenched streets of Greece with every bite.
❤️ Why You’ll Love This Recipe ❓
Spanakopita triangles are a true crowd-pleaser, beloved for their irresistible flavor and versatility. These savory pastries offer a delightful contrast between the crisp, golden-brown exterior and the creamy, spinach-and-feta-filled interior. What’s more, they’re surprisingly easy to prepare, making them an excellent choice for both experienced home cooks and culinary novices alike.
One of the best things about this recipe is its make-ahead potential. You can prepare the triangles in advance, either baked or unbaked, and simply reheat them when ready to serve. This flexibility allows you to spend more time with your guests and less time in the kitchen, making these spanakopita triangles a go-to option for special occasions, potlucks, or casual gatherings.
🛒 What You Need to Prepare Spanakopita Triangles ❓
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 1 egg, lightly beaten
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1 package (16 ounces) phyllo dough, thawed if frozen
• 1/2 cup unsalted butter, melted
The beauty of this spanakopita triangles recipe is that most ingredients are pantry or freezer staples. The combination of the nutrient-rich spinach, tangy feta, and aromatic herbs creates the authentic Greek-inspired flavor profile that has made these savory pastries perennially popular.
📝 How to Make Spanakopita Triangles Step-by-Step ❓
• Step 2: In a medium bowl, combine the thawed and drained spinach, feta cheese, ricotta cheese, egg, dill, parsley, nutmeg, and black pepper. Mix well until all the ingredients are evenly distributed.
• Step 3: Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out. Working with one sheet of phyllo at a time, brush it lightly with melted butter. Place a heaping tablespoon of the spinach-feta filling near the bottom corner of the phyllo sheet. Fold the corner of the phyllo over the filling to create a triangle, then continue folding the triangle back and forth to create a neat, sealed pastry triangle.
• Step 4: Place the spanakopita triangle on the prepared baking sheet. Repeat the process with the remaining phyllo sheets and filling, arranging the triangles on the baking sheet as you go.
• Step 5: Bake the spanakopita triangles for 20-25 minutes, or until the phyllo is golden brown and crispy. Serve warm and enjoy!
⏱️ Timing Overview
• Cooking time: 20-25 minutes
• Total time: 50-55 minutes
Compared to traditional Greek spinach pies, which can take up to an hour to prepare, this spanakopita triangles recipe saves you valuable time while delivering similar flavors and textures.
👩🏻⚕️ Nutritional Information
Per serving (based on 12 servings):
• Protein: 7g
• Carbohydrates: 15g
• Fat: 14g
• Fiber: 2g
• Sodium: 354mg
These spanakopita triangles provide approximately 15% of your daily protein requirements and 8% of your daily fiber needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Replace the phyllo dough with low-carb wraps or use a combination of almond flour and egg to create a grain-free pastry shell.
• Dairy-free adaptation: Substitute the feta and ricotta cheeses with dairy-free alternatives, such as nut-based cheese or tofu-based spreads.
• Added protein: Fold in a couple of tablespoons of cooked and crumbled turkey or chicken to boost the protein content.
• Boost vegetables: Sauté diced onions, mushrooms, or bell peppers and add them to the spinach filling for extra nutrition and flavor.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the spanakopita triangles.
🍽️ Serving Suggestions
• Pair with a fresh Greek salad for a light and balanced meal
• Complement the triangles with a bowl of lemon-garlic soup for a comforting lunch or dinner
• For a Mediterranean-inspired spread, serve the spanakopita triangles alongside grilled lamb skewers, dolmades (stuffed grape leaves), and a selection of olives and hummus
• Create a beautiful appetizer platter by arranging the triangles with sliced cucumber, cherry tomatoes, and a sprinkle of crumbled feta cheese
❌ Common Mistakes to Avoid
• Dry filling: Make sure to thoroughly drain the thawed spinach before mixing it with the other filling ingredients. Excess moisture can make the filling heavy and dense, rather than light and creamy.
• Overstuffed triangles: Resist the temptation to add too much filling to each phyllo sheet. Overstuffed triangles are prone to leakage and can be difficult to fold neatly. Stick to a heaping tablespoon of filling per triangle for best results.
• Fragile phyllo: Handle the delicate phyllo dough with care, as it can tear easily. Work quickly, keep the unused sheets covered, and use gentle motions when assembling the triangles.
• Forgetting the butter: Brushing the phyllo sheets with melted butter is crucial for achieving the signature crispy, golden-brown exterior. Don’t skip this step, as it helps the dough become flaky and light.
🧊 Storing Tips for the Recipe
These spanakopita triangles retain their quality remarkably well:
• Freezing unbaked: Assemble the triangles on a baking sheet, then freeze until solid. Transfer the frozen triangles to an airtight container or resealable bag and freeze for up to 3 months. Bake straight from frozen, adding a few extra minutes to the cooking time.
• Freezing baked: Allow the baked spanakopita triangles to cool completely, then wrap them individually in foil or plastic wrap. Place the wrapped triangles in an airtight container or resealable bag and freeze for up to 2 months. To reheat, simply unwrap and place on a baking sheet in a 350°F (175°C) oven for 10-15 minutes, or until heated through and crispy.
• Reheating: For best results, reheat baked spanakopita triangles in a 350°F (175°C) oven for 5-10 minutes, or until warmed through and the phyllo is crisp. You can also reheat individual triangles in the microwave for 30-60 seconds, but the texture may not be as crisp.
❓ FAQs
Can I make the spanakopita triangles ahead of time?
Absolutely! The spanakopita triangles can be assembled and frozen unbaked, then baked straight from the freezer when ready to serve. Alternatively, you can bake the triangles in advance and freeze them, then simply reheat them in the oven when needed. Both options work well and allow you to prepare the dish ahead of time, saving you time and effort on the day of your event.
Can I substitute the feta cheese with another type of cheese?
While feta cheese is the traditional choice for spanakopita, you can experiment with other cheese varieties that pair well with spinach. Some good alternatives include ricotta, goat cheese, or a blend of shredded mozzarella and Parmesan. Keep in mind that the flavor profile may vary slightly depending on the cheese you choose, but the overall dish will still be delicious.
Is there a way to make these spanakopita triangles dairy-free?
Yes, you can easily adapt this recipe to be dairy-free. Instead of using traditional feta and ricotta cheeses, substitute them with dairy-free alternatives, such as nut-based cheese spreads or firm tofu. You can also use a dairy-free phyllo dough, which is often available in the frozen food section of your local grocery store or health food market.
What if my phyllo dough tears while assembling the triangles?
If a sheet of phyllo dough tears while you’re assembling the spanakopita triangles, don’t worry! Simply use a second sheet of phyllo to reinforce the torn area, overlapping the edges. The melted butter will help the layers adhere, and the final product will still turn out beautifully crisp and flaky.
Can I add additional fillings or herbs to the spanakopita?
Absolutely! The beauty of this recipe is its versatility. You can easily customize the filling by adding sautéed mushrooms, diced onions, sun-dried tomatoes, or a variety of fresh herbs, such as oregano, basil, or mint. Just be mindful not to overstuff the triangles, as that can lead to leakage during baking. Start with small amounts of any additional ingredients and adjust to your taste preferences.
Conclusion
These spanakopita triangles represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a crowd-pleasing appetizer or as part of a larger Mediterranean-inspired spread, they’re sure to impress with their flaky phyllo exterior and creamy, spinach-and-feta-filled interior. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these spanakopita triangles demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the assembly. So why not transport your taste buds to the sun-drenched streets of Greece and indulge in the delightful flavors of this classic pastry? Your friends and family are sure to be delighted by these irresistible spanakopita triangles.
Print
Spanakopita Triangles Recipe
- Total Time: 50-55 minutes
Ingredients
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 1 egg, lightly beaten
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1 package (16 ounces) phyllo dough, thawed if frozen
• 1/2 cup unsalted butter, melted
Instructions
• Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Step 2: In a medium bowl, combine the thawed and drained spinach, feta cheese, ricotta cheese, egg, dill, parsley, nutmeg, and black pepper. Mix well until all the ingredients are evenly distributed.
• Step 3: Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out. Working with one sheet of phyllo at a time, brush it lightly with melted butter. Place a heaping tablespoon of the spinach-feta filling near the bottom corner of the phyllo sheet. Fold the corner of the phyllo over the filling to create a triangle, then continue folding the triangle back and forth to create a neat, sealed pastry triangle.
• Step 4: Place the spanakopita triangle on the prepared baking sheet. Repeat the process with the remaining phyllo sheets and filling, arranging the triangles on the baking sheet as you go.
• Step 5: Bake the spanakopita triangles for 20-25 minutes, or until the phyllo is golden brown and crispy. Serve warm and enjoy!
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Cuisine: Americans
Keywords: Spanakopita Triangles Recipe
