If you have not tried Spanakopita Triangles before, you’re in for a treat! Spanakopita is a delicious savory Greek pie made of perfectly crispy layers of phyllo dough and a comforting filling of spinach and feta cheese.
My little one describes spanakopita this way, “yummy, crispy cheese pie with lots of green stuff!”
Spanakopita is a popular Greek savory pie made of perfectly flaky phyllo dough with a comforting filling of spinach and feta cheese nestled in. They can be made in a triangles like in today’s recipe, or in the form of cassarole or even rolls.
TO MAKE SPANAKOPITA TRIANGLES, YOU WILL NEED
- 16 oz frozen chopped spinach, thawed and well-drained
- 2 bunches flat-leaf parsley, stems trimmed, finely chopped
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp Private Reserve extra virgin olive oil
- 4 eggs
- 10.5 oz quality feta cheese, crumbled
- 2 tsp dried dill weed
- Freshly-ground black pepper
- 1 16 oz package The Fillo Factory Organic Dough (#4 pastry sheets), properly thawed (see tips above)
- 1 cup Private Reserve extra virgin olive oil, more if needed
See the recipe card for full information on ingredients and quantities.
HOW DO YOU MAKE SPANAKOPITA TRIANGLES?
Step 1: Preheat the oven to 325 degrees F. Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.
Step 2: To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.
Step 3: Unroll the phyllo (fillo) sheets and place them between two slightly damp kitchen cloths.
Step 4: Prepare a 9 ½” X 13″ baking dish like this one. Brush the bottom and sides of the dish with olive oil.
Step 5: To assemble the spanakopita: Line the baking dish with two sheets of phyllo (fillo) letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo (fillo) is used up.
Step 6: Now, evenly spread the spinach and feta filling over the phyllo (fillo) crust. Top with two more sheets, and brush with olive oil.
Step 7: Continue to layer the phyllo (fillo) sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.
Step 8: Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil. Cut Spanakopita ONLY PART-WAY through into squares, or leave the cutting to later.
Step 9: Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown. Remove from the oven. Finish cutting into squares and serve. Enjoy your freshly made Spanakopita Triangles!
RECIPE NOTES AND HELPFUL TIPS:
As mentioned earlier in the post, remember that phyllo is paper thin and will break as you are working with it.
For best results, place phyllo dough sheets in between two very slightly damp kitchen towels (step #4) before you start working with it (unless you think you will work fast enough that the phyllo will not dry out.) Also, be sure to brush each layer with oil; don’t skimp.
You can make spanakopita the evening before. Follow up to step #9, cover and refrigerate. When you are ready, go ahead and bake according to step #10.
Already cooked spanakopita will keep well if properly storied in the fridge for 2 to 3 evenings. Heat in medium-heated oven until warmed through. You can also portion cooked leftover spanakopita and freeze for a later time. Warm in oven; no need to thaw in advance.
NUTRITIONAL INFORMATION:
Yield: 12 | Estimate the nutritional information for each serving:
Calories: 393kcal | Total Fat: 20.6g | Total Carbohydrates: 38.8g | Sugar: 3.4g | Protein: 21.4g
FREQUENTLY ASKED QUESTIONS (FAQs):
1. What type of spinach should I use for Spanakopita Triangles?
Fresh spinach is preferred for its flavor and texture, but you can also use frozen chopped spinach. If using frozen, make sure to thaw and drain it well to remove excess moisture.
2. Can I use pre-made phyllo dough for Spanakopita Triangles?
Yes, you can use store-bought phyllo dough for convenience. Thaw it in the refrigerator before using and keep it covered with a damp cloth to prevent drying.
3. How do I prevent the phyllo dough from drying out?
Keep the phyllo dough covered with a damp kitchen towel while working with it. This helps prevent it from drying out and becoming brittle.
4. Can I make Spanakopita Triangles in advance?
Yes, you can assemble the triangles and refrigerate them until ready to bake. This is a convenient option for entertaining. Bake them just before serving for the best texture.
5. What cheese can I use besides feta?
Feta is traditional, but you can experiment with other cheeses like ricotta or goat cheese for a slightly different flavor.
6. Do I need to butter each layer of phyllo dough?
Yes, brushing each layer of phyllo dough with melted butter or olive oil is important. This contributes to the flaky and golden texture of the pastry.
7. How do I store leftover Spanakopita Triangles?
Store any leftover triangles in an airtight container in the refrigerator. Reheat in the oven to maintain the crispiness of the phyllo dough.
Let’s Make These Spanakopita Triangles!
And there you have it – these easy, yummy Spanakopita Triangles are ready to take their place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.
Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!
Spanakopita Triangles (Greek Spinach Pie)
Print ThisIngredients
- 16 oz frozen chopped spinach, thawed and well-drained
- 2 bunches flat-leaf parsley, stems trimmed, finely chopped
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp Private Reserve extra virgin olive oil
- 4 eggs
- 10.5 oz quality feta cheese, crumbled
- 2 tsp dried dill weed
- Freshly-ground black pepper
- 1 16 oz package The Fillo Factory Organic Dough (#4 pastry sheets), properly thawed (see tips above)
- 1 cup Private Reserve extra virgin olive oil, more if needed
Instructions
Step 1: Preheat the oven to 325 degrees F. Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.
Step 2: To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.
Step 3: Unroll the phyllo (fillo) sheets and place them between two slightly damp kitchen cloths.
Step 4: Prepare a 9 ½” X 13″ baking dish like this one. Brush the bottom and sides of the dish with olive oil.
Step 5: To assemble the spanakopita: Line the baking dish with two sheets of phyllo (fillo) letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo (fillo) is used up.
Step 6: Now, evenly spread the spinach and feta filling over the phyllo (fillo) crust. Top with two more sheets, and brush with olive oil.
Step 7: Continue to layer the phyllo (fillo) sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.
Step 8: Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil. Cut Spanakopita ONLY PART-WAY through into squares, or leave the cutting to later.
Step 9: Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown. Remove from the oven. Finish cutting into squares and serve. Enjoy!
