Spanakopita Triangles (Spanakopitakia)

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Spanakopitakia Spinach and Feta Triangles / mini spinach pies) are the cute offspring of Greek spinach pie! Just as delicious, portable and with even more crispy phyllo to filling ratio 🙂

I love making these spanakopita triangles as an appetizer – hugely popular with vegetarians and meat eaters alike. But I also love them for lunch with a side serving of Greek Salad!

Using good quality barrel aged Greek feta makes all the difference in terms of flavor. But you can also use feta and ricotta or cream cheese if you like.

As for the phyllo pastry (or filo pastry as it is spelled in the UK) you can find it pretty easily these days, fresh or frozen. If you buy the frozen phyllo, make sure to defrost in the fridge overnight before baking.

How to Make Spinach and Feta Triangles

↓ For the full ingredients and detailed method, jump to the recipe card.

Make the Spanakopita Filling

The filling can be prepared up to three days in advance – useful if you are making these for a party! Defrost the spinach and place in a colander. Use your hands or a cheesecloth to squeeze the spinach to remove most of the moisture.

Sauté the green onions (scallions) and leeks in a pan with a splash of olive oil until soft. Add the spinach and herbs and cook for a bit longer. Transfer to a large bowl and set aside to cool slightly.

Add the crumbled feta (or feta and ricotta) and eggs to the spinach. Season generously with salt and pepper and mix together.

Assemble the Spinach Triangles

Open up your pastry and use a sharp knife to cut through the phyllo vertically so you have 40 long strips.

Brush one phyllo with olive oil  and put a second strip of pastry on top. Doubling up the pastry will create crispy spinach hand pies and keep the filling from bursting out.

Place a tablespoon (or just over) of the filling at the end of the strip. Don’t be tempted to over fill!

Fold the end of your strip with the filling over to encase the filling and form a triangle. Continue folding the pastry, brushing sparingly with olive oil, until you have a tightly packed triangle. Brush with oil and sprinkle with sesame seeds (optional).

Bake

Put the spanakopita triangles onto a lined baking sheet, spaced slightly apart. Bake in a preheated oven until golden brown and transfer to a wire rack to cool. Don’t stack them as the steam with soften the pastry.

Tips for Making This Recipe

• The filling can be prepared up to three days in advance – useful if you are making these for a party!
• Keep your phyllo covered with a very slightly damp cloth so that it doesn’t dry out while you assemble the spinach pies.
• Always worth having some extra pastry to hand, in case any sheets tear or you have filling left over!
• You can use fresh instead of frozen spinach if you prefer. Rinse the spinach and wild in pan before draining and using.
• Taste the filling before adding the eggs. Feta cheese can be quite salty but you still need to add salt, to taste.

Frequently Asked Questions

Can you freeze spanakopita triangles? Freeze the triangles on a baking sheet after assembling them but before baking. Cook directly from frozen, adding 10 minutes or more to the cooking time.Can you make them ahead of time?

Store the cooked spanakopitakia (make sure they have completely cooled down first) in an airtight container in the fridge. Crisp them up in the oven before serving or eat them cold!

Serve as part of a Greek Feast (check out my other Greek recipes here) or as lunch with a dollop of Tzatziki and Greek salad!

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