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A plate of golden-brown, triangular pastry turnovers, arranged in a pile on a white oval dish.
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5 from 3 ratings

Easy Spanakopita Triangles (8 Ingredients)

Made with minimal ingredients, these Spanakopita triangles (mini Greek spinach tarts) are a quick and easy appetizer. They are true to the authentic flavor, jam-packed with feta and spinach, wrapped up in buttery, flaky phyllo crust.
Prep Time20 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizers, Side Dishes, Snacks
Cuisine: Greek, Mediterranean
Keyword: homemade spanakopita, small spanakopita, spanakopita, spanakopita triangles
Diet: Vegetarian
Occasion: 4th of July, Easter, Game Day
Time: 45 minutes or less
Servings: 16 spanakopita triangles
Author: Sarah Bond

Ingredients

  • 8 to 10 sheets phyllo dough thawed
  • 3 Tbsp olive oil divided
  • ½ medium red onion finely diced
  • 2 cups roughly chopped fresh spinach 400 g
  • ¾ cup crumbled feta cheese 125 g
  • 2 large eggs
  • ¼ cup pine nuts 25 g
  • ¼ tsp each salt and pepper

Instructions

  • Prep: Preheat the oven to 425°F (220°C). Carefully unfold the thawed 8 to 10 sheets phyllo dough. Lay it onto a damp paper towel, and cover with a second damp towel. Set aside,
    Sheets of phyllo dough and a crumpled piece are laid out on a blue tile surface.
  • Cook Spinach: Heat a third of the olive oil in a large saute pan over medium heat, then add ½ medium red onion (diced). Cook until onion softens, about 3 minutes, then add 2 cups roughly chopped fresh spinach and cook until it wilts down completely.
    A stainless steel pan with sautéed spinach and onions, stirred with a wooden spatula, sits on a blue tiled surface.
  • Drain: Drain spinach mixture in a sieve to remove as much moisture as possible.
    Chopped cooked spinach and onions draining in a fine mesh strainer over a metal bowl on a blue tiled surface.
  • Make Filling: Into the spinach mixture, stir in ¾ cup crumbled feta cheese, 1 egg, ¼ cup pine nuts, and ¼ tsp each salt and pepper.
    A glass bowl containing pine nuts, ricotta cheese, a raw egg, seasonings, and chopped green herbs on a blue tiled surface.
  • Assemble: Cut phyllo into roughly 3-inch wide strips. Working one at a time, brush a strip with olive oil. Place a spoonful of filling at the bottom right of the dough strip. Fold the corner of the dough over to enclose the spinach filling and to form a triangle. Continue folding, maintaining the triangle shape, using the whole dough strip. Repeat to use the rest of the ingredients.
    A bowl of spinach and cheese filling, a pastry brush, and a strip of dough with filling at one end are on a blue tiled surface.
  • Bake: Place spanakopita triangles on a parchment paper-lined baking sheet and brush with 1 egg (whisked). Bake for 25 minutes, or until golden brown.
    Triangular pastries with golden, flaky crusts are arranged on a parchment-lined baking sheet.

Notes

Storage: You can keep these in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat them in the air fryer or oven to get crispy again.
Make Ahead: You can prepare these and freeze them before baking to have on hand for whenever the craving strikes.

Nutrition

Calories: 189kcal | Carbohydrates: 13.4g | Protein: 6.3g | Fat: 13g | Saturated Fat: 3.5g | Cholesterol: 59mg | Sodium: 363mg | Potassium: 103mg | Fiber: 1g | Sugar: 2.3g | Calcium: 80mg | Iron: 1.4mg
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