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Crispy Greek Spanakopita Triangles: Easy Party Appetizer Recipe

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These crispy Greek spanakopita triangles feature a savory spinach and feta filling wrapped in buttery, flaky phyllo pastry. Perfect for parties, brunches, or festive gatherings, they’re easy to make and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 12 oz fresh spinach, chopped (or frozen, thawed and squeezed dry)
  • 8 oz feta cheese, crumbled
  • 1/2 cup cottage cheese (firm, small-curd preferred)
  • 4 green onions, thinly sliced
  • 2 tbsp fresh dill, chopped (or 2 tsp dried dill)
  • 2 tbsp fresh parsley, chopped
  • 1 large egg, lightly beaten
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp ground black pepper
  • Pinch of freshly grated nutmeg (optional)
  • 1 package phyllo dough sheets (16 oz), thawed
  • 1/2 cup unsalted butter, melted (can substitute olive oil)
  • Olive oil (optional, for brushing)

Instructions

  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine spinach, feta, cottage cheese, green onions, dill, parsley, egg, salt, pepper, and nutmeg. Mix until evenly combined. If mixture is too wet, add 1 tbsp breadcrumbs.
  3. Unroll phyllo dough and cover with a damp towel. Lay one sheet flat, brush lightly with melted butter or olive oil. Layer another sheet on top, brush again, and repeat for 2-3 layers. Cut stack lengthwise into strips about 2.5 inches wide.
  4. Place a heaping teaspoon of filling at the end of each strip. Fold one corner up over the filling to form a triangle, then continue folding in a triangle shape until the end of the strip. Tuck the last bit underneath to seal.
  5. Arrange triangles seam-side down on the baking sheet, spaced apart. Brush tops with more melted butter or olive oil.
  6. Bake for 20-25 minutes, rotating tray halfway, until golden brown and crisp. Check at 18 minutes if your oven runs hot.
  7. Cool triangles on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Keep phyllo covered with a damp towel while working to prevent drying. Don’t overfill triangles to avoid leakage. For extra crispiness, brush phyllo lightly but thoroughly with butter or olive oil. Triangles can be assembled ahead and frozen before baking. For gluten-free or dairy-free adaptations, use suitable phyllo and cheese substitutes. Let triangles cool on a rack for maximum crispiness.

Nutrition

Keywords: spanakopita, Greek appetizer, party food, spinach feta triangles, phyllo pastry, vegetarian, Mediterranean, easy appetizer, holiday snack

Find it online: https://hungermind.com/crispy-greek-spanakopita-triangles-easy-party-appetizer-recipe/