Published Apr 2nd
Prep 30m Cook 1h 5m Additional - Ready In 1h 35m
Servings 27 spanakopitas Calories 246

The recipe for these spinach and feta appetizer triangles came from a Greek family friend. They may be frozen prior to baking.

Recipe Ingredients

  • ½ cup vegetable oil
  • 2 large onions, chopped
  • 2 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons all-purpose flour
  • 2 (4 ounce) packages feta cheese, crumbled
  • 4 eggs, lightly beaten
  • salt and pepper to taste
  • 1 ½ (16 ounce) packages phyllo dough
  • ¾ pound butter, melted

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
  3. 3 Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.
  4. 4 Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo.
  5. 5 Repeat with the remaining filling and phyllo dough. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. (At this point, the pastries may be frozen. See Cook's Note.)
  6. 6 Bake in the preheated oven until the phyllo is golden brown, 45 minutes to 1 hour.

Nutrition Facts

  • Calories 246
  • Carbohydrate 15.9 g
  • Cholesterol 62.1 mg
  • Fat 18.4 g
  • Fiber 1.3 g
  • Protein 5 g
  • Saturated Fat 9 g
  • Sodium 312.8 mg
  • Sugar 1.1 g

Chef's Notes

If you're making these ahead of time, proceed up to Step 5. Freeze triangles on a baking sheet until firm, then transfer to a freezer bag. To bake, arrange pastries on a lightly greased or parchment-lined baking sheet. Bake until phyllo is golden brown and filling is hot; start checking for doneness after 1 hour.


  1. I've made this recipe for potlucks a few times and its ALWAYS a huge hit. My timesaver suggestion? I layer it in a 9x13 glass pyrex pan instead of making individual triangles. It cuts PERFECTLY into squares that are easily servable without falling apart. I brush the pan with melted butter, layer 3 sheets of - Read more ...
  2. The only reason why I didn't rate this five stars is because I didn't follow the recipe exactly. I used 1/3 of a cup of olive oil instead of veggie oil, only one onion (sautéed with 1 tsp of minced garlic), three eggs, added 1/2 cup of parmesan cheese, 1/4 tsp pepper (the feta is - Read more ...
  3. Delicious spanakopita, be sure to use good quality feta to get that sharp 'bite' these should have. I did add a little garlic and a bit of fresh lemon juice to the mixture. I am giving this only 4 stars, not for the taste but for the directions. If one hasn't worked with phyllo, they - Read more ...
  4. A poem about Spanakopita: Filo dough is very picky, If left out it will get brittle, If it's wet it will get sticky, This recipe is time-committal. Leave a towel over dough, in between all your folding, Fold and fold and fold although, your sanity is not upholding. Preheating the oven in step one, is - Read more ...
  5. This is the yummiest recipe. I did add a splash of lemon 1/3 cup parmesan reggiano and 1/2 cup pine nuts. Hint: To fold the dough into triangles: Cut the sheets into lengthwise strips of about 4 1/2 by 8 inches. Place a heaping tablespoon of spinach mixture in the center and starting from the - Read more ...
  6. This was a great recipe. My daughter who is 9 and son who is 5 loved it they kept sneaking it off the platter. My company all adults asked for the recipe. I would make this again.
  7. I used phyllo cups (in the frozen food section of the grocery store). It makes it much faster to make and eliminates the need for the butter. Me and my guests thought it had way too much spinach in it. I would use half as much. I added ricotta cheese to make it creamier.
  8. This is authentic Spanakopita, as you would find in any Greek household or restaurant in Athens. The other two recipes o this site are very poor imitations and adulterated. True spanakopita has NO cinnamon in it and certainly has no Swiss or other cheeses in it. Feta and Parmesan, used as a subsitute here for - Read more ...