These easy Spanakopita triangles are simple to make and can be enjoyed right away or kept in the freezer until you’re ready to bake them.
I’ve had a batch of these sitting in my freezer for a month.
I usually make a double batch and we enjoy some with friends and a glass of white wine. Then I tuck them away for a day when time is short but appetites are big.
One evening we got home much later than normal. When I checked the fridge for quick dinner options, it was pretty empty. That’s when I remembered these were waiting in the freezer.
It was kind of like finding a $20 bill in your pocket. Only better.
Because, you know, hungry kids.
Can spanakopita be made a day ahead?
Yes, it’s easily made ahead of time. They keep best in the freezer, so my suggestion is to double or triple the batch. Just add a few minutes of cooking time when baking them from frozen.
How healthy is spanakopita?
I’m no dietician, but I would say these are “okay” in terms of how healthy they are. They’re filled with spinach, which is a superfood that’s packed with nutrients and low in calories. Phyllo dough and butter aren’t exactly high on the health scale, however, so keep that in mind.
Can spanakopita be served cold?
I wouldn’t serve it cold, but they’re fine served at room temperature. They’re best hot out of the oven, but if they’re part of an appetizer tray at a party and a few happen to make it to room temperature, they’ll still taste delicious!
What is spanakopita served with?
If you’re serving spanakopita at a party, it goes with any number of appetizers, even if they’re not Greek. If it’s part of a Greek-themed meal, serve a Greek salad, cucumber salad or even a Mediterranean chickpea salad. It’s also wonderful as a side dish to lamb, chicken or beef.
What’s a good dipping sauce for spanakopita?
The best dipping sauce for spanakopita is Tzatziki sauce, hands down. It doesn’t require a dipping sauce, but it’s delicious if you’d like to serve one. (The top photo is Tzatziki sauce; the recipe is coming next week).
Is it easy to make?
Yes, it’s very simple! There aren’t many ingredients and it comes together quickly. The only step you need to pay close attention to is when you’re working with phyllo dough. It can dry out very quickly so it can’t just sit out on the counter. Just follow the directions in the recipe and it will turn out great!
- 16 sheets frozen phyllo dough
- 1/4 cup butter, melted
- I small onion, finely chopped
- 10 oz. pkg frozen spinach, thawed (squeeze as much water as possible with a dry kitchen towel)
- 1 cup crumbled feta cheese
- 1 egg
- 1/2 tsp coarse salt
- a few turns of freshly ground black pepper
- Saute the onion and garlic in a skillet over medium heat for a few minutes (until it’s slightly soft). Add the spinach and cook a few minutes more until all the moisture has evaporated.
- Lightly beat the egg in a medium-sized mixing bowl. Add the feta cheese, salt, pepper and spinach mixture; stir until combined.
- Remove the phyllo sheets from the package and place them on a damp cooking towel. Take the top two sheets and place them on a clean cutting board or the counter. Immediately place another damp cooking towel on top of remaining phyllo sheets to keep them from drying out.
- Brush the two phyllo sheets (still stacked together) lightly with butter. Cut them into four pieces (lengthwise then crosswise). Place a heaping tablespoon of the filling in one corner and fold it diagonally. Keep folding until you reach the end of the strip; tuck the end in.
- Place the triangles on an ungreased sheet pan. Continue doing this will all the phyllo sheets and filling until gone. Brush the tops of the triangles lightly with any remaining butter.
- Bake then at 375°F until they're golden brown (about 15 minutes).
- If you're baking these from frozen, add a few minutes of cooking time.
To make ahead and freeze: Follow the directions through step 5, then place the sheet pan in the freezer for 30 minutes. Remove the sheet pan and place the spanakopita triangles in a freezer bag, sealed very tight with as much air removed as possible. They'll keep for up to 2 months in the freezer. When you're ready to bake them, place them on a sheet pan and bake as directed, adding a few minutes of cooking time.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 295 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 55mg Sodium: 680mg Carbohydrates: 33g Net Carbohydrates: 30g Fiber: 3g Sugar: 1g Sugar Alcohols: 0g Protein: 9g