Spanakopitakia (Spinach and Feta Filo Triangles)

Spanakopitakia (Spinach and Feta Filo Triangles)

These Spanakopitakia (Spinach and Feta Filo Triangles) are the perfect appetizer, snack or even light meal idea. They go great on a mezze platter and can be made in advance as well! That makes them perfect to have on hand for snacks or parties.

One of my favourite things to do with my mom in the kitchen growing up was making these stuffed triangles. For as long as I can remember, we made these delicious flakey parcels together, sitting around the kitchen table and assembling them with Greek music playing in the background. The whole process was so much fun and the end result was so delicious! We usually made tiropitakia which are just cheese filled triangles and my absolute favourite but these spanakopitakia are a favourite as well.

When I made these with my mom, we often did so around the holidays and froze the majority of them to use when needed. I have included my tips on how to do this in a section below.

Are you ready to have some fun making these? Don’t be afraid to get a little messy and get the kiddos involved! Like I said, this was my favourite thing to do with my mom as a kid and I continued to make them with her every year until I moved out and started making them in my own home. The beauty of these is that, while filo sheets are delicate, even if they rip a bit or don’t fold into the most perfect triangle, that is okay! They always taste delicious and what is wrong with a little rustic charm? One bite into these and the flakey filo shatters anyway making a delightful mess. So enjoy it all and let those little hands take part too!

How to make Spanakopitakia (Spinach and Feta Filo Triangles)

This recipe makes about 36 triangles but this will depend on how many sheets of filo came in your package. From each sheet of filo, you get 3 triangles. In my version of spanakopitakia, I use melted butter to seal and flavour the filo. This gives them a buttery flavour that can’t be beat but olive oil is another great option.

To make these, you will need:

For the Filling

  • 1/2 lb fresh spinach, chopped
  • 1/4 onion, finely chopped
  • 2/3 cup feta cheese, crumbled
  • 1/3 cup ricotta cheese
  • 1 large egg, beaten
  • 1 tablespoon fresh parsley, chopped
  • 1/2 tablespoon fresh dill, chopped
  • salt and pepper

For the Filo Crust

  • 1 package pre-made filo
  • 1/2 cup butter, melted (can substitute olive oil)

Directions

Preheat oven to 350F and line 2 baking sheets with parchment paper.

Add the chopped spinach in a large pot with a couple tablespoons of water and cook it on low heat until it begins to wilt. Remove it form heat and place it in a colander. Press down with a wooden spoon to remove any moisture.

Place the spinach in a large bowl and add the remaining filling ingredients. Mix everything well and then set aside.

Remove the filo sheets from the package and cut them into thirds widthwise.

Working with one piece of filo at a time, brush it with butter and then fold it in half. Place a small spoonful of the filling mixture at one end and carefully fold it over to make a triangle shape. Continue to fold it over onto itself in a triangle pattern. Once you reach the end, brush the filo with some butter to help seal the triangle. Brush the entire triangle with butter on the outside and place it on a baking sheet. Repeat with all of the remaining filo.

Arrange the spanakopitakia triangles on the baking sheet so they are not touching. Bake in the oven for approximately 23-25 minutes or until the filo turns a nice golden brown.

How to freeze Spanakopitakia (Spinach and Feta Filo Triangles)

These spanakopitakia triangles can be made in advance which makes them great to have on hand for parties or even unexpected guests showing up! Our freezer is almost always stocked with these!

To freeze spanakopitakia, make them following the steps outlined in the recipe but do not bake them. Instead, once the triangles are formed and brushed with butter, line a freezer safe container with parchment paper and arrange a single layer of triangles on it. Then place another parchment on top of them and arrange a second layer. Repeat with as many layers as you have space for in your container. Alternatively, you can freeze them in a freezer safe bag but just be sure that the triangles are separated with parchment or they will freeze together and be difficult to separate.

To bake them, heat your oven to 350F and line a baking sheet with parchment paper. Bake them from frozen (do not thaw) until the filo is golden brown. Enjoy!

How to reheat spanakopitakia

If you have baked your spanakopitakia and have leftovers in the fridge that look as though they are starting to go soggy, don’t worry. To reheat them, bake them in the oven again until warmed through and the filo will crisp up again. Don’t microwave them as they will become really soggy.

I hope you enjoy this family favourite as much as we do! Kali orexi (bon appetit)!

-Cathy

You may also like:

Spanakopita (this is essentially the same recipe with double the filling formed into a pie instead of triangles!)
Spanakopita Egg Cups
Greek Spanakopita Chicken Meatballs
Spanakopita Quesadilla
Kolokithopita (Greek Zucchini Pie)

Spanakopitakia (Spinach and Feta Filo Triangles)

Servings

36

triangles
Prep time

20

minutes
Cooking time

23

minutes

Ingredients

  • For the Filling
  • 1/2 lb fresh spinach, chopped

  • 1/4 onion, finely chopped

  • 2/3 cup feta cheese, crumbled

  • 1/3 cup ricotta cheese

  • 1 large egg, beaten

  • 1 tablespoon fresh parsley, chopped

  • 1/2 tablespoon fresh dill, chopped

  • salt and pepper

  • For the Filo Crust
  • 1 package pre-made filo

  • 1/2 cup butter, melted (can substitute olive oil)

Directions

  • Preheat oven to 350F and line 2 baking sheets with parchment paper.
  • Add the chopped spinach in a large pot with a couple tablespoons of water and cook it on low heat until it begins to wilt. Remove it form heat and place it in a colander. Press down with a wooden spoon to remove any moisture.
  • Place the spinach in a large bowl and add the remaining filling ingredients. Mix everything well and then set aside.
  • Remove the filo sheets from the package and cut them into thirds widthwise (see photo in blog post above).
  • Working with one piece of filo at a time, brush it with butter and then fold it in half. Place a small spoonful of the filling mixture at one end and carefully fold it over to make a triangle shape (see photo instructions in blog post). Continue to fold it over onto itself in a triangle pattern. Once you reach the end, brush the filo with some butter to help seal the triangle. Brush the entire triangle with butter on the outside and place it on a baking sheet. Repeat with all of the remaining filo.
  • Arrange the spanakopitakia triangles on the baking sheet so they are not touching. Bake in the oven for approximately 23-25 minutes or until the filo turns a nice golden brown.
 

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