Spinach And Feta Triangles

Spinach and Feta triangles, or Spanakopita triangles, are crispy mini filo pies filled with a herby spinach-and-feta mixture. They're golden, flaky, and crispy with an almost creamy filling. Perfect for gatherings and get-togethers.

These little spinach and feta triangles are the perfect way to serve Spanakopita to a crowd. A delicious appetizer for gatherings that can easily be made ahead of time.

Table Of Contents

• The Filling
• Using Frozen Spinach
• Other Cheeses
• Working With Filo
• Making Filo Pie Triangles
• Baking
• Make Ahead
• Serve With
• Recipe

The Filling

The filling is made by cooking the spinach on the stovetop just until it wilts. To do this, saute onions, spring onions, and garlic first. Then add the spinach in batches, stirring just until its volume drops, then add the next handful.

Don't overcook the spinach. We want to preserve its freshness and flavor.

Allow the spinach to cool, and then add Greek yogurt, egg yolks, fresh dill, and the feta cheese. Also, add a small amount of semolina, corn flour, or breadcrumbs to absorb excess moisture in the filling and prevent the filo from getting soggy.

Using Frozen Spinach

You can make these mini Spanakopitas using frozen spinach. Just let it thaw, then squeeze it well to remove all moisture. No need to cook it. Cook only the onions and garlic, and then combine with the squeezed spinach and the remaining ingredients.

Other Cheeses

Apart from feta cheese, which is pretty salty and sharp, you use other cheeses instead or in combination with it. For Greeks, popular cheese alternatives for pies include: Anthotyro (a Greek type of thick Ricotta), Myzithra (a soft, sweet cheese, very light and almost creamy like soft Ricotta), and Kaseri (a semi-hard yellow cheese).

• Use Anthotyro or Myzithra cheese (or substitute with Ricotta if you can't find them) to reduce saltiness and add sweetness.
• Use feta in combination with a semi-hard yellow cheese like Kaseri to add that classic cheesy flavor and stringiness.

Working With Filo

First, thaw the filo in the fridge overnight. Then let the package sit at room temperature for 30 minutes to 1 hour. This will make the filo softer and easier to work with.

Remove the filo from its package and lay it flat, covered with a tea towel so it won't air-dry.

Making Filo Pie Triangles

To make filo pie triangles, lay a sheet of filo on a clean work surface, with the wide edge facing you. Brush with olive oil and top with a second filo. Brush with oil as well.

Cut the filo into 4 long strips. You can cut it into 5 strips for extra mini pies, but it will be more difficult to work with if you haven't done it before. Add a spoonful of the filling to the center bottom edge of each strip. Then start folding upwards into a triangular shape.

You May Also Like My Other Spanakopita Recipes:

• Traditional Spanakopita with Homeamade Phyllo
• Crustless Spanakopita with Feta
• Puff Pastry Spinach and Feta Pie

Baking

Lay the Spanakopita triangles on an oiled sheet pan or baking tray. You may need to bake in two batches or use two trays. If you use two trays, make sure to switch them halfway through baking to ensure even baking.

Before baking, brush the tops of the pies with olive oil so they color and bake properly, and prick each triangle with a toothpick a couple of times so the filling won't explode out while it bakes.

TIP: To bake even crispier pies, you can flip the pies upside down to become even more crispy and golden.

Make Ahead

You can make these mini Spanakopita pies ahead of time and pop them in the freezer. Simply prepare them, then lay them on a parchment paper-covered sheet pan. Once frozen, you can arrange them in a food container.

There's no need to thaw them before baking them. You can bake them straight from the freezer.

Serve With

Serve these Spinach and Feta triangles with a Greek dip like Htipiti (Red Pepper and Feta Dip), or a Beetroot Salad Dip with Greek Yogurt. Or with a Greek salad like Horiatiki, or Patzarosalata (Simple Beetroot Salad).

Recipe