🥬 Spinach & Feta Phyllo Triangles (Mediterranean Spanakopita)
Crispy, flaky layers filled with herby spinach and tangy feta
These classic Mediterranean spinach and feta phyllo triangles are irresistibly crispy on the outside and soft, savory, and cheesy inside. Paper-thin phyllo dough is layered with olive oil, folded around a fragrant filling of spinach, feta, garlic, and herbs, then baked until golden and crackly. Perfect as an appetizer, snack, brunch bite, or mezze-table favorite.
🛒 Ingredients (Makes 12–16 triangles)
Filling
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10 oz (300 g) fresh or frozen spinach
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1 tbsp extra-virgin olive oil
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2 green onions or 1 small onion, finely chopped
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2 cloves garlic, minced
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¾ cup feta cheese, crumbled
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1 egg (optional, for richer filling)
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2 tbsp fresh dill or parsley, chopped
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Salt & black pepper, to taste
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Pinch of nutmeg (optional)
Phyllo & Topping
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8–10 sheets phyllo dough
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¼ cup olive oil or melted butter
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Sesame seeds or nigella seeds (optional)
🔪 Instructions
1️⃣ Prepare the Spinach
If using fresh spinach, sauté briefly until wilted, then cool and squeeze out all excess liquid.
If frozen, thaw completely and squeeze very well.
2️⃣ Make the Filling
Heat olive oil in a pan. Sauté onion and garlic until soft.
Add spinach, cook 1–2 minutes, then remove from heat.
Stir in feta, egg (if using), herbs, salt, pepper, and nutmeg. Let cool slightly.
3️⃣ Prepare Phyllo
Preheat oven to 190°C / 375°F.
Lay one sheet of phyllo on a clean surface, brush lightly with olive oil.
Place a second sheet on top and brush again. Cut into long strips (about 7–8 cm wide).
4️⃣ Fill & Fold
Place 1–2 tablespoons filling at the bottom of each strip.
Fold diagonally into triangles (like folding a flag), sealing edges with oil.
5️⃣ Bake
Place triangles seam-side down on a lined baking tray.
Brush tops with oil and sprinkle with seeds if using.
Bake 22–25 minutes, until puffed and golden brown.
🌿 Serving Ideas
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Serve warm with tzatziki or yogurt dip
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Add to a Mediterranean mezze platter
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Enjoy with Greek salad or soup
❓ Q & A
Q: Can I make these ahead of time?
A: Yes! Assemble and refrigerate up to 24 hours, or freeze unbaked for up to 2 months.
Q: Why is my phyllo tearing?
A: Phyllo dries quickly — keep unused sheets covered with a damp towel.
Q: Can I make them vegan?
A: Yes. Skip the egg and use a plant-based feta alternative.
Q: Can I air-fry these?
A: Absolutely. Air fry at 180°C / 350°F for 10–12 minutes, turning once.
Q: What other fillings work?
A: Try cheese-only, leek & feta, or spinach with ricotta and herbs.
