Spanakopita Triangles

These spanakopita triangles are crisp, buttery, and filled with a savory blend of spinach, feta, and fresh herbs. Dill leads the flavor, supported by parsley and a subtle hint of mint, creating a filling that’s bright, aromatic, and unmistakably Mediterranean. Baked until golden and shatteringly crisp, they’re perfect as an appetizer, mezze platter addition, or make-ahead snack.

Ingredients

• 1 tbsp olive oil (or butter)
• ½ onion, finely diced
• 1 tsp garlic, finely chopped
• 2 tbsp fresh dill, finely chopped (or 2 tsp dried dill)
• 1 tbsp fresh parsley, finely chopped (or 1 tsp dried parsley)
• ¼ tsp dried mint
• ¾–1 tsp shoarma spice mix (optional)
• 1 package (12–16 oz) frozen spinach, thawed and very well squeezed dry, or equivalent fresh spinach, cooked down and drained
• 1 egg, lightly beaten
• ½ cup crumbled feta
• salt & freshly ground black pepper, to taste
• frozen phyllo dough, thawed
• butter, melted

Directions

Prepare the Filling

Preheat oven to 375ºF. Line two half-sheet pans with parchment. Heat a skillet over medium heat and add olive oil (or butter). Add onion and cook until softened but not browned.

Stir in garlic, dill, parsley, mint, and shoarma spice mix (if using) and cook just until fragrant.

Use a clean tea towel to squeeze as much liquid as possible from the spinach; coarsely chop if needed. Add spinach to the skillet and heat through. Remove from heat and let cool slightly, then stir in egg and feta. Season with salt and pepper to taste.

Assemble the Triangles

While the phyllo is still wrapped, use a sharp knife to cut it into 3 equal sections (about 3″ wide strips). Work with one section at a time, keeping the remaining dough covered with plastic or a lightly damp towel to prevent drying.

Place one strip of phyllo on the work surface and brush lightly with melted butter. Top with a second strip and brush again. Place about ½ tbsp of filling near the bottom corner. Fold the corner over the filling to form a triangle, then continue folding in a flag pattern up the strip, maintaining the triangle shape. Transfer to the prepared baking sheet.

Bake

Repeat with remaining phyllo and filling, spacing triangles slightly apart. Bake for 18–22 minutes, until crisp and golden brown.

Notes

Preparation

• Spinach must be squeezed very dry to prevent soggy filling and torn phyllo.

Variations

• Shoarma Spice Mix: This is a non-traditional addition. Classic Greek spanakopita relies on fresh herbs rather than warm spice blends. Used sparingly here, it adds subtle warmth and depth; omit it for a fully traditional Greek flavor.

Make-Ahead & Storage

• Unbaked triangles may be frozen solid and baked from frozen, adding 3–5 minutes to the bake time.