recipe

Spanakopita Triangles: the tasty, bite-sized appetizer recipe

Total time: 35 Min
Difficulty: Low
Serves: 10 people
By Cookist
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Ingredients
Egg
1
Milk
125 ml (1/2 cup)
Vegetable Oil
125 ml (3/5 cup)
Water
2 tbsp
Salt
1 tsp
Feta cheese
Spinach
salt and pepper to taste
Phyllo dough
3 rolls
poppy seeds, for garnishing
egg yolk, for brushing
1

These spanakopita triangles are inspired by the traditional Greek spanakopita pie. It’s an easy vegetarian appetizer recipe that gives you all the taste and textures of spanakopita in an easy-to-eat, bite-sized form. These spanakopita triangles are crisp on the outside, with a creamy spinach and feta filling.

To make it, you will need a pack of store-bought phyllo dough, cooked spinach, and feta cheese. Mix the filling, and fold it into the phyllo pastry. Sprinkle with poppy seeds, bake and enjoy! A few simple ingredients to make a delicious, crowd-pleasing appetizer! It’s also easy to make ahead of time, so they’re perfect for entertaining.

How To Make Spanakopita Triangles

Make the egg-wash mixture first. Mix the egg, milk, oil, water, and salt in a bowl, and set aside. In another clean bowl, mix together the feta cheese and cooked spinach. Now it’s time to assemble the pastries! Lay a sheet of filo pastry on a clean surface and brush a little bit of the egg wash over the phyllo sheets. Repeat the process twice until you have a total of three layers.

Pour the feta and spinach over the filo pastry. Roll from one end to the other to obtain a long strip. Use a large knife to cut the phyllo pastries into triangles and place them on a baking tray. Brush each triangle with egg yolk. Sprinkle with poppy seeds and bake at 180ºC (356°F) for 15 minutes.

Tips

Add fresh herbs to the mixture (dill, parsley, and oregano will go well with feta and spinach). For an oniony flavor, add scallions or chives. Minced garlic will also add flavor to the filling.

For extra crispiness, don’t leave out the butter in between the layers.

For extra creaminess, add 1/3 cup of ricotta to the filling.

To make the spanakopita triangles ahead of time, make the filling and assemble the triangles on a baking sheet. Cover tightly with plastic wrap and refrigerate overnight. Bake adding 5 to 10 minutes to the cooking time.

What To Serve With Spanakopita Triangles

Serve the spanakopita triangles as an appetizer with tzatziki sauce, or hummus.

How To Store Spanakopita Triangles

Store leftovers in the fridge for up to 3 days. Reheat in the oven for 10 minutes. Reheating them in the microwave will make them go soggy.

Can You Freeze Spanakopita Triangles?

Yes, you can! This makes these spanakopita triangles perfect for entertaining since you can make them ahead of time. For best results, freeze the phyllo triangles before cooking, and then bake them directly from frozen.

Once assembled, place the triangles on a baking sheet and place them in the freezer for 2 hours. Transfer to a Ziploc bag, and freeze for up to 3 months. When you’re ready to bake them, add 10–15 minutes to the cooking time.

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Instructions

Mix egg, milk, oil, water, and salt in a bowl.

Lay a sheet of filo pastry on a clean surface. Pour a little of the mixture, and spread over the entire sheet.

Repeat twice, getting a total of 3 layers.

Mix the feta cheese with the cooked spinach. Pour the feta and spinach over the phyllo pastry.

Roll from one end to the other to obtain a long strip. Make sure to seal the edges properly with the egg wash, otherwise, the filling will leak out while cooking.

Cut into triangles and place on a baking tray.

Brush each triangle with egg yolk.

Sprinkle with poppy seeds and bake at 180ºC (356°F) for 15 minutes.

Remove the tray from the oven, serve and enjoy!

Notes

If using frozen spinach, allow thawing completely before squeezing out the excess moisture. This is important so that the phyllo triangles do not become soggy.

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