📝 About This Recipe
Transport your senses to the bustling streets of Athens with these iconic hand-held savory pastries. Featuring a vibrant filling of fresh spinach, tangy Greek feta, and aromatic herbs encased in layers of shatteringly crisp, buttery phyllo dough, this recipe delivers the perfect balance of salty, earthy, and buttery notes. Whether enjoyed as a quick snack on the go or a crowd-pleasing appetizer, these triangles represent the heart of Mediterranean comfort food.
🥗 Ingredients
The Spinach Filling
- 1 lb Fresh baby spinach (washed, dried thoroughly, and roughly chopped)
- 6 pieces Green onions (thinly sliced, both white and green parts)
- 1/2 cup Fresh dill (finely chopped, stems removed)
- 1/4 cup Fresh parsley (finely chopped flat-leaf variety)
- 2 cloves Garlic (minced)
- 8 oz Greek Feta cheese (high-quality sheep's milk feta, crumbled)
- 1/4 cup Ricotta cheese (for extra creaminess)
- 2 large Eggs (lightly beaten)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper (be cautious with salt as feta is naturally salty)
The Pastry
- 1 package Phyllo dough (16 oz, thawed overnight in the refrigerator)
- 1 cup Unsalted butter (melted and clarified if possible)
- 2 tablespoons Extra virgin olive oil (mixed into the melted butter for flavor)
- 1 tablespoon Sesame seeds (optional, for topping)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
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2
Place the chopped spinach in a large colander and sprinkle with a pinch of salt. Let it sit for 10 minutes, then use your hands to squeeze out as much moisture as humanly possible. This is the secret to preventing a soggy pastry.
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3
In a large mixing bowl, combine the squeezed-dry spinach, sliced green onions, dill, parsley, and garlic. Toss well to distribute the herbs.
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4
Fold in the crumbled feta, ricotta, beaten eggs, and nutmeg. Season with a generous amount of black pepper and a small pinch of salt, mixing until the filling is cohesive.
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5
Carefully unroll the thawed phyllo dough and place it between two slightly damp, clean kitchen towels to prevent it from drying out and cracking while you work.
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6
Place one sheet of phyllo on a clean work surface and brush lightly with the butter-olive oil mixture. Layer a second sheet on top and brush again.
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7
Using a sharp knife or pizza cutter, cut the layered sheets lengthwise into 3 equal strips (roughly 3-4 inches wide).
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8
Place a rounded tablespoon of the spinach mixture at the bottom end of one strip. Fold one corner over the filling to form a triangle.
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9
Continue folding the strip like a flag, maintaining the triangular shape until you reach the end of the dough. Brush the final edge with butter to seal.
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10
Repeat the process with the remaining dough and filling, placing the finished triangles seam-side down on the prepared baking sheets.
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11
Brush the tops of all triangles generously with the remaining butter mixture and sprinkle with sesame seeds if desired.
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12
Bake for 25-30 minutes, or until the pastries are a deep golden brown and exceptionally crispy. Rotate the pans halfway through for even browning.
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13
Allow the spanakopita to cool for at least 10 minutes on a wire rack before serving. This allows the filling to set and the pastry to reach maximum crunch.
💡 Chef's Tips
Always thaw phyllo dough in the fridge, never on the counter, to prevent the sheets from sticking together. The driest spinach makes the best filling; consider using a cheesecloth to wring out every last drop of liquid. If your phyllo sheets tear, don't panic—just brush with butter and patch them together; the layering hides most mistakes. Use high-quality Greek feta sold in brine for a much better flavor and texture than pre-crumbled varieties. You can assemble these in advance and freeze them unbaked; just bake from frozen for an extra 5-10 minutes.
🍽️ Serving Suggestions
Serve warm with a side of thick, garlicky Tzatziki sauce for dipping. Pair with a crisp Greek Horiatiki salad (tomatoes, cucumbers, olives, and red onions). Accompany with a glass of chilled Assyrtiko white wine or a light lager. For a street-food style lunch, serve inside a paper sleeve with a lemon wedge on the side. Great as part of a Mezze platter alongside hummus, dolmades, and kalamata olives.