• Jen Vondenbrink

Spanakopita Triangles

These are great to have on hand for quick appetizers or lunch. They freeze amazingly and cook in minutes.


2 tablespoons olive oil

1 large bag of fresh spinach or container of baby spinach

1 onion finely chopped

2 garlic cloves minced (or more depending on your taste)

1 container of crumbled Feta

2 tablespoons fresh dill

¼ teaspoon pepper

½ teaspoon salt

½ package of Phyllo dough

1 stick melted butter

Sesame seeds for garnish


In a large frying pan, heat up the olive oil. Add the onions and sautee until soft. Add the garlic and cook for about 30 seconds, then add the spinach.

You may not fit all the spinach in at once, so add it bit by bit until it is all added.

Once the spinach is cooked down, stir in the dill, then remove from the heat and add the feta cheese. Let cool. If there is a lot of liquid, you can let it cool in a fine mesh strainer.

Unfold the Phyllo dough and immediately cover it with plastic wrap and a lightly damp towel.

It is hard to describe the folding method, so here is a great instructional video: https://www.youtube.com/watch?v=Xdgc88Zt81E

Brush the top with butter and sprinkle on sesame seeds.


  • You can find Phyllo dough in your freezer section

  • Adjust the garlic, salt, pepper, and dill to your taste. I usually start with what I’ve listed and then adjust accordingly.

  • Defrost ½ of the package of Phyllo dough in the refrigerator several hours or even the day before making the triangles.

  • To freeze your spanakopita triangles, place on parchment paper or wax paper on a baking sheet, put your triangles in a single layer on the sheet. Add another sheet on top, and then add the rest of your triangles.

  • To bake, place in a 350℉ oven and cook for about 5-10 minutes.

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