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.
Super simple Spanakopita has few ingredients and comes together quickly!
What is Spanakopita?
Spanakopita (Greek Spinach Pie) is a popular Greek vegetarian dish made with layers of flaky phyllo dough and a rich spinach and feta cheese filling.
- Phyllo dough: Phyllo or filo dough is a very thin unleavened dough that gives the Spanakopita its flaky crust.
- Frozen spinach: Thaw thoroughly and squeeze as much water as possible with a dry kitchen towel. Fresh baby spinach can also be used.
- Feta cheese: Don’t skimp on the quality of this ingredient and don’t use low-fat or fat-free feta cheese. Try to buy the blocks versus feta crumble for better quality.
- Butter: Melted butter brushed onto the dough adds flavor and a golden, crispy texture.
- Onions & garlic: A small onion and garlic adds a lot of flavor to this appetizer.
- Egg: The egg holds the filling together.
- Coarse salt & freshly ground black pepper: The salt enhances the flavor while the pepper adds flavor.
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
How to Make Spanakopita
- Sauté the onions and garlic
- Make the Spinach Filling
- Create the Phyllo Crust
- Assemble the Spanakopita
- Bake the Spanakopita
Spanakopita Recipe Tips
- To prevent from crumbling, keep the phyllo dough in its package until at room temperature, thaw frozen phyllo in the fridge overnight.
- Buy phyllo dough, not puff pastry, they are not the same thing.
Make Ahead, Storing & Reheating Spanakopita
Spanakopita is one of the best make ahead dishes and actually keeps best in the freezer. Make double or triple the batch so you have several batches!
Simply prepare the spanakopita ahead of time and freeze before baking up to 2 months. For freezer storing wrap the spanakopita in a single layer in plastic wrap and then again in foil. When ready to serve, thaw in the fridge and cook according to the recipe.
Store leftover spanakopita in an airtight container in the refrigerator for up to three days
The best way to reheat spanakopita is in the oven until warmed through. Preheat the oven to 175°C, place in a single layer, on a baking tray and heat for 10 to 14 minutes.
Reheating in the microwave can make the dough a little soft but still works. Reheat at 50% and 30 second bursts until warmed through.
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.
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.
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).
- 16 sheets frozen phyllo dough
- 1/4 cup butter, melted
- I small onion, finely chopped
- 1 clove garlic
- 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
- Sauté 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: 295Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 55mgSodium: 680mgCarbohydrates: 33gNet Carbohydrates: 30gFiber: 3gSugar: 1gProtein: 9g
This data was provided and calculated by Nutritionix.
How do you pronounce spanakopita?
What does spanikopita mean in English?
Savory spinach pie