These delightful Mini Spanakopita Triangles (Spanakopitakia) bring authentic Greek flavors to your table in just 40 minutes.
Each crispy, golden triangle packs a perfect blend of spinach and traditional Greek ingredients, making them an irresistible appetizer for any gathering.
At only 90 calories per piece, these flaky pastries offer a guilt-free way to enjoy a beloved Mediterranean classic.
Whether you’re hosting a dinner party or contributing to a potluck, these bite-sized treats will have your guests reaching for seconds.
Ingredients for Mini Spanakopita Triangles
- Phyllo Dough: 10 sheets, thawed if frozen
- Spinach: 500g (18 oz), freshly washed and chopped
- Onions: 2 red onions (finely chopped) + 1 spring onion
- Garlic: 2 cloves, freshly crushed for best flavor
- Eggs: 2 large, beaten to bind the filling
- Feta Cheese: 200g (7 oz), crumbled for authentic Greek taste
- Seasonings: Nutmeg, salt, and pepper to taste
- Fresh Dill: 1-2 tablespoons, chopped (adds wonderful aroma)
- Butter/Oil: As needed for brushing the phyllo sheets
Step-by-Step Instructions
- Prepare the Filling: Sauté onions until golden, add garlic until fragrant. Gradually wilt spinach in batches.
- Mix Filling: Combine cooled spinach mixture with feta, eggs, nutmeg, and seasonings. Drain excess liquid.
- Preheat: Set oven to 180°C (356°F) for perfect crispiness.
- Layer Phyllo: Brush one sheet with butter/oil, top with another sheet, repeat brush.
- Shape Triangles: Cut sheets into 3-4 strips, place filling at end, fold corner to corner creating triangles.
- Prepare for Baking: Place triangles on oiled baking tray, brush tops with butter.
- Bake to Perfection: 25-30 minutes until golden brown and crispy.
- Serve: Enjoy warm as appetizers alongside a fresh Greek salad.
Working with Phyllo Tips
Phyllo can be a bit tricky, but don’t worry! Keep your sheets covered with a slightly damp kitchen towel while working to prevent them from drying out.
When brushing with butter or olive oil, use gentle strokes and work quickly. If a sheet tears, just patch it up – no one will notice in the final product!
Room-temperature phyllo is much easier to handle than cold, so let it thaw completely if frozen.
Make-Ahead & Storage
These tasty triangles are perfect for making ahead! You can keep the uncooked triangles in the fridge for up to 24 hours – just cover them well with plastic wrap.
Once baked, they’ll stay crispy at room temperature for about 4 hours. To store longer, pop them in an airtight container in the fridge for up to 3 days. Warm them up in a 350°F oven for 5-10 minutes to bring back their crispiness.
Easy Variations
Love experimenting? Try mixing up the filling! Swap the spinach for Swiss chard or kale, or mix in some ricotta with the feta for extra creaminess.
Fresh herbs like mint or oregano work beautifully too. For a non-traditional twist, add some pine nuts or chopped sun-dried tomatoes to the filling. Just keep the amounts similar to maintain the perfect filling-to-phyllo ratio.
Serving Ideas
These little triangles shine as party appetizers! Set them out on a platter with lemon wedges and a side of tzatziki for dipping.
They’re wonderful as part of a Mediterranean mezze spread alongside hummus, olives, and grilled vegetables.
For casual snacking, pair them with a simple Greek salad. They taste amazing both warm and at room temperature, making them super flexible for any gathering.
Mini Spanakopita Triangles
Equipment
- Large baking tray
Ingredients
Main Ingredients
- 10 sheets phyllo dough
- 500 g spinach washed and roughly chopped
- 2 red onions finely chopped
- 1 spring onion finely chopped, optional
- 2 cloves garlic crushed
- 2 eggs beaten
- 200 g feta cheese crumbled
- 1 pinch nutmeg grated
- 1-2 tbsp fresh dill chopped, optional
- melted butter or olive oil for brushing
- salt and pepper to taste
Instructions
- If you’re a beginner with phyllo, check out some helpful handling tips before start preparing this spanakopita triangles recipe.
- To prepare this spanakopita triangles recipe start by making the filling first. Sauté the onions in a large knob of butter or olive oil until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted.
- Let the mixture cool down for a while and then tip into a bowl, leaving behind any excess liquid from the spinach (you don’t want your spanakopita triangles to become mushy). Mix in the feta cheese, eggs, nutmeg, spring onion and season. At this point you can add some chopped fresh herbs if you like; some fresh dill will surely lift the flavour.
- Preheat the oven to 180C and start shaping your spanakopita triangles.
- Spread one sheet of the phyllo dough on the kitchen counter and with a cooking brush drizzle with some melted butter or olive oil. Spread one more sheet on top and drizzle with some more butter.
- Cut the phyllo sheets in 3-4 lanes (depending on if you like the spanakopita triangles to be small or larger). At the end of each lane add one tablespoon of the filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest phyllo sheets and filling.
- Oil the bottom of a large baking tray, place the spanakopita triangles and brush them with some melted butter on top. Bake in preheated oven at 180C for 25-30 minutes, until golden and crispy.
- Serve these delicious traditional Greek spanakopita triangles as a great starter with a Greek feta salad aside. Enjoy!