Greek Spanakopita Triangles

The spinach can look perfectly dry in the bowl and still release enough liquid to soften phyllo from the inside. I learned to give it a few minutes in the…

By Brad
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November 10, 2026
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Reading time: 8 min

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The spinach can look perfectly dry in the bowl and still release enough liquid to soften phyllo from the inside. I learned to give it a few minutes in the skillet after the onion softens, stirring until the last visible moisture cooks away. That small bit of patience makes these Greek Spanakopita Triangles crisp on the outside instead of damp around the filling.

The filling stays bright and savory with feta, fresh dill, parsley, and scallions, while an egg helps hold everything together as the triangles bake. Phyllo is delicate, but layering two sheets gives you a little more room to fold without losing that thin, crackly texture. Set a tray of golden triangles on the table and the flaky edges are the first thing you notice.

Why the Spinach Has to Be Drier Than It Looks

Frozen spinach holds onto water even after it’s thawed and squeezed, and any of that moisture has a place to go once it’s enclosed in pastry: straight into the delicate phyllo. A wet filling also makes the triangles harder to fold neatly, because it can slip toward the edges while you’re working. Squeezing the spinach well is a good start, but cooking it briefly with the softened onion takes care of the liquid you can’t press out.

Watch the skillet rather than relying on a timer alone. At first, the spinach may look glossy and leave a little liquid behind when you stir it. Keep cooking until that moisture has evaporated, then transfer the mixture to a bowl and let it cool for 10 minutes before adding the feta, egg, and herbs. Mixing the egg into a hot filling can make it begin to set before the triangles reach the oven, so that cooling pause is worth keeping.

How Feta, Fresh Herbs, and Phyllo Shape the Filling

• Frozen chopped spinach — Frozen spinach is convenient because it’s already chopped, but it needs to be thawed and squeezed very dry before it meets the pastry. Take time with this part; the spinach’s remaining moisture affects both the filling and the crispness of the finished triangles.
• Feta cheese — Crumbled feta brings a salty, tangy bite and gives the filling its characteristic savory sharpness. A block of feta crumbled by hand tends to have a softer texture than finely crumbled packaged cheese, though either works here.
• Fresh dill and parsley — The dill gives the filling its distinctive herbal note, while parsley keeps the overall taste fresh rather than dominated by one herb. Choose herbs that smell lively and look green; limp herbs won’t bring the same lift. Chop them shortly before mixing so they stay fragrant.
• Phyllo dough — Thin phyllo creates the crisp, layered shell that makes these triangles different from a pastry with a thicker crust. Thaw the package before using it so the sheets can unfold without fighting you, and handle them gently when separating.
• Egg and melted butter — The egg helps bind the spinach and feta mixture, while butter between the phyllo layers encourages a crisp, golden finish. Melt the butter before you start shaping so it’s ready to brush on lightly without slowing down your work.

Build the Filling, Then Fold Before the Phyllo Dries

Soften the Onion and Cook Off the Spinach Liquid

Heat the olive oil in a 10-inch skillet over medium heat, then add the finely chopped onion. Stir for 4 to 5 minutes, until the onion softens without browning heavily. Add the thawed, squeezed spinach and stir for 2 to 3 minutes, watching for any liquid left in the pan to evaporate. If the mixture still looks wet, keep stirring over the heat until the skillet is dry.

Cool the Filling Before Mixing in the Feta

Transfer the spinach mixture to a bowl and let it cool for 10 minutes. Stir in the crumbled feta, egg, dill, parsley, scallions, and black pepper once the mixture is no longer hot. Fold everything together until the herbs and feta are distributed through the spinach, but don’t mash the mixture into a paste. Heat the oven to 375°F and line two 13×18-inch rimmed baking sheets with parchment paper while the filling cools.

Layer and Fold the Phyllo into Triangles

Brush one phyllo sheet lightly with melted butter, top it with a second sheet, and brush that sheet lightly too. Cut the layered sheets lengthwise into three equal strips, then place small portions of filling along each strip. Fold one corner diagonally over the filling and keep folding up the strip to form triangles; keeping the filling centered helps it stay tucked inside. Brush each triangle with butter and set it seam-side down on a prepared baking sheet, then repeat with the remaining phyllo and filling, using all the butter.

Bake Until Crisp and Deeply Golden

Bake the trays one at a time for 20 to 25 minutes. Look for crisp, golden-brown phyllo rather than pale, soft edges, and check the filling in a center triangle with a thermometer; it should reach 160°F. The center triangle is a useful one to check because it sits farther from the edge of the pan. Let the baked triangles rest for 5 minutes before serving so the filling can settle.

Three Ways to Adjust the Herbs and Make-Ahead Plan

Questions That Come Up While Making Spanakopita Triangles

Greek Spanakopita Triangles

Greek spanakopita triangles are crisp, golden phyllo pastries filled with spinach, feta, fresh herbs, and scallions. They’re folded by hand and baked until the center of a triangle reaches 160°F.

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Prep Time 30 minutes mins

Cook Time 52 minutes mins

Cooling and resting 15 minutes mins

Total Time 1 hour hr 37 minutes mins

Servings: 8 servings

Course: Appetizer

Cuisine: Greek

Calories: 275

Ingredients Equipment Method Notes

Ingredients

  

Filling

• 1 tbsp olive oil
• 0.5 cup yellow onion finely chopped
• 1 package (10 oz) spinach frozen chopped, thawed and squeezed very dry
• 6 oz feta cheese crumbled
• 1 egg large
• 2 tbsp fresh dill chopped
• 2 tbsp fresh parsley chopped
• 2 scallions thinly sliced
• 0.25 tsp black pepper

Triangles

• 6 sheets phyllo dough thawed
• 0.5 cup unsalted butter melted

Equipment

• 1 10-inch skillet
• 2 13x18-inch rimmed baking sheets

Method

 

Make the filling

1. Heat the olive oil in a 10-inch skillet over medium heat, add the onion, and cook for 4 to 5 minutes, stirring, until softened.
2. Add the spinach and cook for 2 to 3 minutes, stirring, until any remaining liquid evaporates. Transfer to a bowl and cool for 10 minutes.
3. Stir the feta, egg, dill, parsley, scallions, and black pepper into the cooled spinach mixture.

Shape and bake

1. Heat the oven to 375°F and line two 13x18-inch rimmed baking sheets with parchment paper.
2. Keep the phyllo sheets covered with a clean, slightly damp kitchen towel while working. Brush one sheet lightly with melted butter, top with a second sheet, and brush it lightly as well.
3. Cut the layered sheets lengthwise into 3 equal strips and place small portions of filling along each strip.
4. Fold each portion into a triangle by folding one corner diagonally over the filling and continuing to fold up the strip. Brush the triangles with butter and set them seam-side down on a prepared baking sheet.
5. Repeat with the remaining phyllo and filling, using all the butter.
6. Bake the trays one at a time for 20 to 25 minutes, until the triangles are crisp and golden brown and the filling in a center triangle reaches 160°F.
7. Let the triangles rest for 5 minutes before serving.

Notes

Keep unused phyllo covered with a clean, slightly damp kitchen towel so it does not dry out while shaping. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free feta and melted dairy-free butter.