Quick & Easy Spanakopita Bites

Welcome to a culinary journey that brings the heart of Greece right into your kitchen! This incredibly easy spanakopita recipe unveils the secrets to crafting a savory Greek spinach pie, featuring a rich, cheesy spinach filling enveloped in crisp, golden layers of delicate phyllo dough. Baked to perfection until irresistibly flaky, these handheld spinach and feta triangles are more than just a dish; they’re a celebration of authentic Greek flavors, perfect for any occasion. Whether you’re planning an elegant party appetizer spread or seeking a delightful, vegetable-packed main course, this homemade spanakopita promises to impress and satisfy.

For many, the idea of making traditional Greek spanakopita from scratch might seem daunting, conjuring images of intricate pastry work and hours in the kitchen. However, this simplified recipe demystifies the process, proving that a truly authentic and delicious Greek spinach pie is well within reach for home cooks of all skill levels. By cleverly utilizing readily available store-bought phyllo dough and convenient pre-cooked frozen spinach, you can whip up this beloved Greek classic in a fraction of the time, without compromising on its iconic flavor or crispy texture. It’s the perfect solution for busy weeknights or when you need a show-stopping dish with minimal fuss.

This recipe doesn’t just promise ease; it delivers an explosion of taste. The combination of salty feta cheese, nutrient-rich spinach, aromatic onions, pungent garlic, and a medley of fresh herbs creates a filling that is both comforting and vibrant. Each bite offers a delightful contrast between the creamy, savory interior and the shattering crispness of the butter-brushed phyllo layers. It’s a versatile dish that can stand alone as a light lunch, complement a larger Mediterranean feast, or serve as a crowd-pleasing appetizer that disappears quickly from any party platter.

If you’re a fan of appetizers that are both simple to prepare and packed with flavor, you might also enjoy exploring other delightful options like my Parmesan Crusted Tuna Patties, crispy Air Fryer Popcorn Shrimp, or the ever-popular Homemade Popcorn Chicken. Each offers a unique taste experience perfect for entertaining or a casual family meal.

Why This Easy Greek Spinach Pie Will Become Your New Favorite

• Effortlessly Simple: Say goodbye to complicated recipes! This spanakopita leverages a few smart shortcuts, like pre-made phyllo and frozen spinach, ensuring a quick and straightforward preparation process that doesn’t sacrifice taste or authenticity. Even beginner bakers will find success with these easy-to-follow steps.
• Bursting with Authentic Flavor: Prepare your taste buds for an unforgettable experience. The harmonious blend of tangy, salty feta cheese with earthy spinach, sweet onions, fragrant garlic, and a generous medley of fresh herbs like parsley and dill creates a deeply savory and aromatic filling that truly captures the essence of classic Greek cuisine.
• Ideal for Any Occasion: These perfectly portioned spinach and feta triangles are incredibly versatile. They can be conveniently prepped ahead of time, making them a dream for entertaining guests, whether served as elegant finger foods at a dinner party or as a satisfying and wholesome main dish for family and friends. Their portability makes them excellent for potlucks and picnics too.
• Wholesome and Delicious: Packed with fresh spinach and savory feta, spanakopita offers a delightful way to incorporate more vegetables into your diet. It’s a comforting dish that feels indulgent while still being relatively light and full of goodness.
• Crispy, Flaky Perfection: The magic of phyllo dough lies in its ability to transform into countless thin, golden, and exceptionally crispy layers when baked. Each triangle delivers that satisfying crunch with every bite, creating a textural masterpiece that complements the creamy filling beautifully.

Key Ingredients for Flavorful Spinach and Feta Triangles

Crafting the perfect spanakopita relies on a handful of fresh, high-quality ingredients that come together to create its signature taste. Here’s a detailed look at what you’ll need:

• Olive Oil: A staple in Mediterranean cooking, good quality olive oil forms the base for sautéing your aromatics. Its fruity notes complement the spinach and herbs beautifully. If preferred, a neutral-flavored oil can be used as an alternative.
• Aromatics:
  • Minced Garlic: Fresh garlic adds a pungent, aromatic depth that is essential for the savory filling.
  • Chopped Red Onion: Red onion provides a slightly sweet and sharp flavor, mellowing as it cooks and contributing to the overall complexity of the filling.
• Spinach: For ultimate convenience, this recipe calls for frozen chopped spinach. Be sure to thaw it completely and, most importantly, drain it very well. Excess moisture is the enemy of crispy phyllo, so squeeze out as much liquid as possible for a perfectly textured filling. If using fresh spinach, you’ll need to cook it down and drain it thoroughly before adding it to the mixture.
• Fresh Herbs: The vibrant medley of herbs is what truly elevates the flavor profile of this Greek classic:
  • Fresh Parsley: Adds a clean, slightly peppery, and fresh note.
  • Chopped Green Onion: Offers a mild onion flavor and a touch of freshness.
  • Fresh Dill: Indispensable for authentic spanakopita, dill provides a distinct, aromatic, and slightly anisy flavor that pairs exquisitely with feta and spinach.
• Cheese: Crumbled Feta Cheese is the star of the show. Its salty, tangy, and slightly crumbly texture provides the creamy richness and signature Greek taste to the filling. Opt for good quality feta, ideally from sheep’s or goat’s milk, for the best flavor.
• Red Pepper Flakes (Crushed Red Pepper): A small amount adds a subtle kick of heat, balancing the richness of the cheese and spinach. This ingredient is optional; feel free to omit if you prefer no spice.
• Salt and Black Pepper: Basic seasonings to enhance all the other flavors. Remember that feta is already salty, so adjust your salt addition accordingly.
• Phyllo Pastry Sheets: The foundation of our crispy pie. Phyllo (or filo) dough consists of paper-thin sheets of unleavened flour dough. It must be thawed completely in the refrigerator, usually 12-14 hours, before use. Handle with care as it’s delicate.
• Unsalted Butter: Melted butter is brushed between each layer of phyllo, creating the distinct crispy and flaky texture. Using unsalted butter allows you to control the overall saltiness of the dish.

Step-by-Step Guide: How to Make Easy Spanakopita Triangles

Follow these detailed instructions to create perfectly golden and delicious spinach and feta triangles right in your own kitchen.

• Step 1: Prepare Your Equipment and Preheat the Oven. Begin by preheating your oven to a steady 375 degrees F (190 degrees C). This ensures the oven is at the correct temperature when your spanakopita triangles are ready to bake, leading to even cooking and a beautifully crisp crust. Line a large baking sheet with parchment paper. This simple step prevents sticking and makes cleanup a breeze. Set it aside for later use.

• Step 2: Sauté the Vegetables for the Filling. Heat one tablespoon of olive oil in a large skillet over medium heat. Once the oil shimmers, add the minced garlic and chopped red onion. Sauté these aromatics gently for about 3-4 minutes, or until the onion softens and becomes translucent, and the garlic is fragrant. Be careful not to brown the garlic. Next, add the well-drained spinach to the skillet. Cook for another couple of minutes, stirring to combine with the aromatics. Finally, stir in your fresh herbs: chopped parsley, green onion, and finely chopped dill. Cook for just a minute more to release their fragrances, then remove the skillet from the heat.

• Step 3: Combine with Cheese and Seasonings, Then Cool. To the cooked spinach mixture in the skillet, add the crumbled feta cheese, crushed red pepper flakes (if using), black pepper, and salt. Stir everything together thoroughly until the feta is evenly distributed throughout the spinach mixture. Taste and adjust seasonings if necessary. It’s crucial to allow the stuffing to cool down completely before you start filling the phyllo dough. Warm filling can make the phyllo soggy and difficult to work with. Transferring it to a bowl and placing it in the fridge for 15-20 minutes can speed up this process.

• Step 4: Prepare Phyllo and Form Triangles. Carefully unroll your thawed phyllo pastry. Place one sheet of phyllo on a clean, dry work surface (keep the remaining phyllo covered with a slightly damp towel to prevent it from drying out). Gently brush the entire surface of the phyllo sheet with melted unsalted butter. Layer a second sheet of phyllo directly on top and brush it with more melted butter. Using a sharp knife or pizza cutter, carefully cut the buttered phyllo stack lengthwise into three even strips. At one end of a strip, place about one tablespoon of the cooled spinach and feta stuffing in the corner. Now, begin the folding process: take the corner with the filling and fold it diagonally over to the opposite edge of the strip, creating a triangle shape. Continue folding the strip like a flag, maintaining the triangle shape until you reach the end. Ensure each fold is snug to seal the filling inside. Repeat this process with the remaining phyllo sheets and filling until all are used, yielding approximately 27 triangles.

• Step 5: Bake Until Golden and Crispy. Arrange the formed phyllo triangles on your prepared baking sheet, leaving a little space between each. Place the baking sheet into the preheated oven and bake for approximately 20 minutes, or until the phyllo pastry turns a beautiful golden brown and is wonderfully crispy. The exact baking time may vary slightly depending on your oven, so keep a close eye on them.
• Step 6: Serve and Enjoy. Once baked to perfection, remove the spanakopita triangles from the oven. For the best flavor and texture, serve them warm. The crisp phyllo and savory, warm filling are truly irresistible when fresh from the oven.

Expert Tips for Perfect Homemade Spanakopita

Achieving bakery-quality spanakopita is easier than you think with these professional tips:

• Thaw Phyllo Dough Properly: Patience is key here. Always thaw frozen phyllo dough slowly in its original packaging in the refrigerator for at least 12-14 hours (or overnight). Rushing this process can lead to brittle sheets that crack and tear easily.
• Don’t Skimp on Butter: The generous brushing of melted butter between each phyllo layer is what creates the incredibly crispy and flaky texture that defines spanakopita. Be liberal with your butter application, ensuring even coverage for maximum crispness.
• Handle Phyllo with Care: Phyllo sheets are extremely delicate. Work slowly and gently to prevent tearing. If a sheet tears, don’t fret; simply patch it with another piece and butter it well. Once baked, it won’t be noticeable.
• Keep Phyllo Covered: Phyllo dries out very quickly when exposed to air, becoming brittle and unusable. Always keep the stack of phyllo sheets covered with a clean, slightly damp kitchen towel while you are working with individual sheets.
• Work with Dry Hands: Ensure your hands are completely dry when handling phyllo dough. Moisture can cause the delicate sheets to stick together and tear.
• Prepare Filling in Advance: To streamline your cooking process, the spinach and feta filling can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator until you’re ready to assemble the triangles. Make sure it’s fully cooled before mixing with feta and filling the phyllo.
• Don’t Overfill: Resist the urge to add too much filling. Approximately one tablespoon of filling per triangle is sufficient. Overfilling can make the triangles difficult to fold and prone to bursting during baking.
• Squeeze Spinach Dry: This cannot be stressed enough! Excess moisture from the spinach will make your phyllo soggy, preventing it from getting crispy. After thawing, place the spinach in a clean kitchen towel or cheesecloth and squeeze out every last drop of liquid.

Frequently Asked Questions About Spanakopita

Explore More Delicious Spinach Recipes

If you love the versatility and nutritional benefits of spinach, you’re in for a treat! Here are more fantastic recipes featuring this leafy green:

• Creamy Cheese and Spinach Ravioli
• Creamy Spinach Stuffed Salmon
• Creamy Spinach Artichoke Chicken Skillet
• Creamy Spinach Mac and Cheese
• Spinach Chickpea Salad Recipe
• Strawberry Spinach Salad with Feta

We hope you thoroughly enjoy every recipe shared here, especially this delightful and easy Authentic Spanakopita recipe. We encourage you to try it, savor every bite, leave a star rating and comment below, and share it with your dearest friends and family!

If you’ve tried this recipe and loved it, please take a moment to leave a star rating and share your thoughts in the comments below. For all our latest culinary creations and social posts, be sure to follow us at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST.

Print Recipe

★★★★☆

4.50 from 4 votes

Easy Spanakopita Triangles

By:
Mariam Ezzeddine

This easy spanakopita recipe is a savory Greek spinach pie made with a cheesy spinach filling layered inside sheets of phyllo dough and baked until crispy and flaky. These handheld spinach and feta triangles are perfect for serving as a party appetizer.

Prep Time:

30 minutes

Cook Time:

30 minutes

Total Time:

1 hour

Servings:

27 Pieces

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• ½ medium red onion, chopped
• 12 oz frozen chopped spinach, thawed and drained
• ¼ cup fresh parsley, chopped
• 2 tablespoons green onion, chopped
• 2 teaspoons fresh dill, finely chopped
• 6 oz crumbled feta
• ½ teaspoon crushed red pepper
• ½ teaspoon black pepper
• ½ teaspoon salt
• 18 sheets phyllo dough, thawed
• ½ cup unsalted butter, melted

Instructions

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and set it aside.
• Heat olive oil over medium heat in a large skillet. Add minced garlic and chopped red onion. Sauté for 3-4 minutes until softened and fragrant.
• Add the well-drained spinach and cook for a couple of minutes. Stir in the fresh herbs: parsley, green onion, and dill. Remove the skillet from the heat.
• Stir in the crumbled feta cheese, crushed red pepper (if using), black pepper, and salt. Allow the stuffing to cool completely before proceeding.
• Unroll the phyllo pastry. Place one sheet of phyllo on a clean work surface and brush it with melted butter. Layer a second phyllo sheet on top and brush with butter again. Cut the double-layered phyllo lengthwise into 3 equal strips.
• Place about 1 tablespoon of the cooled stuffing in the corner of one phyllo strip. Fold the corner diagonally to the opposite edge, forming a triangle. Continue folding the strip like a flag, maintaining the triangle shape until you reach the end. Repeat with remaining phyllo and filling.
• Place the formed triangles on the prepared baking sheet. Bake for 20 minutes, or until the pastry is golden brown and crispy.
• Serve the Spanakopita warm for the best flavor and texture.

Notes

• Ensure phyllo dough is properly thawed in the fridge for 12-14 hours.
• Brush generously with butter between phyllo layers for maximum crispness.
• Handle delicate phyllo slowly and carefully to prevent tearing.
• Keep unused phyllo covered with a damp towel to prevent drying out.
• Work with dry hands to prevent phyllo sheets from sticking.
• The spinach and feta filling can be prepared up to 3 days in advance and stored in the refrigerator.
• Do not overfill the phyllo; about one tablespoon of filling per triangle is ideal.
• Thoroughly squeeze all excess moisture from the thawed spinach to prevent soggy phyllo.

Nutrition

Calories:
94kcal

|

Carbohydrates:
8g

|

Protein:
2g

|

Fat:
6g

|

Saturated Fat:
3g

|

Polyunsaturated Fat:
1g

|

Monounsaturated Fat:
2g

|

Trans Fat:
1g

|

Cholesterol:
15mg

|

Sodium:
187mg

|

Potassium:
67mg

|

Fiber:
1g

|

Sugar:
1g

|

Vitamin A:
1672IU

|

Vitamin C:
2mg

|

Calcium:
52mg

|

Iron:
1mg