Spanakopita Recipe (Spinach and Feta Filo Triangles)

 

Spanakopita Recipe (Spinach and Feta Filo Triangles): A Greek Classic Worth Mastering

Flaky, golden, and filled with savory goodness, spanakopita — the iconic Greek spinach and feta pie — is a dish that instantly transports you to a sun-drenched Mediterranean kitchen. Whether served as an appetizer, snack, or light vegetarian main course, these spinach and feta filo triangles are the perfect balance of crispy, creamy, and comforting.

If you’ve never made spanakopita before, don’t be intimidated by the delicate filo pastry. With a few simple tips and a bit of folding practice, you’ll be turning out bakery-worthy triangles that are perfect for entertaining, meal prepping, or snacking straight from the oven.

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What Is Spanakopita?

Spanakopita (σπανακόπιτα) is a traditional Greek savory pastry made with layers of filo (or phyllo) dough, a filling of spinach, feta cheese, onions or leeks, herbs like dill or parsley, and sometimes eggs for binding.

While it’s often made as a large pie and cut into squares, the triangle-shaped version is especially popular for parties, lunches, or mezze platters — compact, elegant, and easy to eat with your hands.

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Why You'll Love This Recipe

• Crispy & buttery – The layers of filo become incredibly light and crispy when baked, with a satisfying crunch in every bite.

• Savory and herbaceous – The combination of creamy feta, wilted spinach, and fresh herbs is as classic as it is irresistible.

• Perfect make-ahead dish – Spanakopita triangles can be assembled in advance and frozen, then baked straight from the freezer.

• Great for sharing – They're ideal for potlucks, holiday spreads, and finger food buffets.

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Ingredients You’ll Need

• Fresh or frozen spinach, cooked and squeezed dry

• Feta cheese, crumbled

• Eggs, to bind the filling

• Green onions, or finely chopped leeks

• Fresh dill, parsley, or mint (or a mix)

• Filo pastry sheets (thawed if frozen)

• Olive oil or melted butter (or both), for brushing

• Salt and pepper, to taste

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How to Make Spanakopita Triangles

1. Prepare the filling
Sauté green onions or leeks in olive oil until soft. Add the spinach and cook off any remaining moisture. Remove from heat and let cool slightly. Mix in crumbled feta, herbs, and beaten eggs. Season lightly — remember, feta is already salty!

2. Work with the filo
Lay one sheet of filo on a clean surface and brush lightly with olive oil or melted butter. Stack 2–3 sheets this way, then cut into long strips (typically 3–4 inches wide).

3. Fill and fold
Place a spoonful of the filling at the bottom of each strip. Fold into triangles, samosa-style, tucking and rolling until you reach the end. Brush the outside with more oil or butter.

4. Bake until golden
Place triangles on a baking sheet and bake at 375°F (190°C) for about 20–25 minutes, or until crisp and golden.

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Pro Tips for Success

• Keep filo covered – Filo dries out very quickly, so keep it covered with a damp towel while you work.

• Don’t overfill – A heaping teaspoon is enough for each triangle; too much filling will tear the dough.

• Make ahead – Assemble and freeze the unbaked triangles on a tray, then transfer to a bag for easy baking later.

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Serving Suggestions

Serve your spanakopita triangles:

• Warm as an appetizer with tzatziki or yogurt dip

• Alongside a fresh Greek salad for lunch

• On a mezze platter with olives, hummus, and pita

• As a vegetarian option at parties or holiday dinners

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Final Thoughts

This Spanakopita Recipe is more than just a delicious snack — it's a bite-sized taste of Greek culinary tradition. The flaky filo, the creamy feta, the bright herbs — it all comes together in a satisfying, versatile dish that works just as well for entertaining as it does for everyday meals.

Once you’ve mastered the art of folding, you’ll find yourself coming back to this recipe again and again — and probably passing it on to friends who ask for the secret after just one bite.