Spanakopita Triangles
Flaky, buttery phyllo triangles filled with spinach, feta, green onion, dill and a hint of nutmeg, baked until crisp and golden.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published February 15, 2026
- Prep
- 45 min
- Cook
- 30 min
- Total
- 1 hr 15 min
- Servings
- 12
- Level
- Medium
Spanakopita triangles are the Greek party snack that everyone reaches for twice. Layers of phyllo brushed with butter bake into shattering, golden shells around a savory filling of spinach, salty feta, fresh herbs and green onions.
We cook fresh spinach until wilted and squeeze it thoroughly so the phyllo stays crisp, and we add a little ricotta to the feta for a creamier, more balanced filling. Dill and a pinch of nutmeg give it that classic aroma.
Folding the triangles is easier than it looks: think of folding a flag. Once you get the rhythm, the batch comes together quickly. Serve them warm or at room temperature with a bowl of tzatziki.
- Shatteringly crisp phyllo
- Spinach, feta and dill
- Freeze and bake anytime
Ingredients
Directions
Heat the olive oil in a large pot over medium heat. Add the green onions and cook for 2 minutes, then add the garlic for 30 seconds.
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