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Spanakopita Triangles

A perfect bite – size appetizer with flakey buttery layers and a tangy spinach filling.

Buttery flakey spanakopita is a longtime favorite of mine. This cute appetizer version makes for a perfect crunchy bite with a warm tangy spinach filling. The combination of buttery-rich pastry and lemony spinach is everything. I use Greek yogurt in this recipe to create a tangy, lighter filling that adds to the salty crumbly bite of feta cheese. After a few brushstrokes of butter and sprinkled sesame seeds, these crispy triangles taste amazing right out of the oven. Better than any store-bought version I’ve tried. Prep ahead, bake, and serve!

If you’re late to the spinach and cheese train, welcome! Bienvenidos! As is the case for most vegetables, cheese makes spinach taste good. The watery fibrous leaf is quite a flavorless vegetable, but like any great chef, we’re gonna give it some flava! We got the cheese for our rich saltiness and nutmeg for earthiness. Now with the buttery-rich crust, we want to make sure we contrast that rich flavor with sour. Tangy Greek yogurt and lemon juice are not only better for our bellies, but fresh lemon juice also helps your body increase the absorption of iron from spinach! Science!

Like any good party host, we prep and prepare our appetizers before guests arrive. These make for the perfect “pop-in the oven and serve” appetizers. Your guests will feel so special like you’ve been working on these all day. Phyllo dough is not a casually used pastry dough, which makes these flakey layered triangles a nice surprise for the people you love. Take your time cutting the pastry and layering the dough. Phyllo does tend to dry out quickly, but it’s quite forgiving if a strip breaks with the butter acting as glue.

Makes 18 - 24 triangles

15m prep time

15m cook time

5
Rated 5 out of 5
Rated by 3 reviewers

Allergens: Citrus, Milk, Gluten

Ingredients:
  • 1 package frozen phyllo dough, one sleeve, thawed
  • 1 cup butter, melted
  • 1 lb. frozen spinach, thawed and drained
  • 8 oz. feta, crumbled
  • 1/2 cup parmesan, grated
  • 1/2 cup plain greek yogurt
  • 1/2 teaspoon nutmeg
  • Kosher salt and freshly cracked black pepper, to taste
  • Sesame seeds for sprinkling
Directions:
  1. In a bowl, combine feta, parmesan, ricotta and drained spinach. Season with salt and pepper and taste for seasoning.
  2. Cut stack of phyllo dough long ways into 3 even strips. Brush one piece of phyllo with butter and stack another piece on top to create an extra layer.
  3. Top each layered phyllo strip with 2 - 3 tablespoons of spinach mixture at one end. Fold the corner of the phyllo over the filling to create a triangle. Continue folding the spanakopita until you reach the end.
  4. Place triangles on a baking sheet and brush with butter, then top with sesame seeds.
  5. Bake for 15 -18 minutes or until golden brown.
  6. Yamas!
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