Spinach and Feta Phyllo Triangles – Spanokopita

Spinach and Feta Phyllo Triangles - Spanokopita | Let the Baking Begin!

Spanokopita – greek pastry hand pies filled with spinach and feta cheese. The layers of phyllo dough are flaky and work well with the slightly salty filling of spinach and feta.

Spinach and Feta Phyllo Triangles - Spanokopita | Let the Baking Begin!

Spinach and Feta Spanokopita can be eaten as a snack or an appetizer, hot or cold, on their own or with a bit of a refreshing  Cucumber and Yogurt dip (Tzatziki).
The pie can be made into individual portions, like you see in this post, or layered in a baking dish and then cut into squares.

Spinach and Feta Phyllo Triangles - Spanokopita | Let the Baking Begin!

As much as I wanted to eat the whole batch by myself, I found enough restraint not to. Next day, I reheated them in the oven for 5-7 minutes at 350F and they were back to  the just-out-of-the-oven crispness and flakiness, just like the freshly made ones.

Spinach and Feta Triangles - Spanokopita | Let the Baking Begin!_

Spinach and Feta Phyllo Triangles – Spanokopita

Yield: 20 pcs
Ingredients for Spanokopita
:

  • 5 oz. baby spinach, roughly chopped
  • 3 oz. cottage cheese (small curd)
  • 8 oz. feta
  • 3 large eggs, beaten

Spinach and Feta Phyllo Triangles - Spanokopita | Let the Baking Begin!How to make Spinach and Feta Phyllo Triangles – Spanokopita:

Microwave spinach until wilted, about 1 minute.

Spinach and Feta Phyllo Triangles - Spanokopita | Let the Baking Begin!

Take away about 4 tablespoons of beaten egg into a separate bowl. Add the remaining egg to 8 ounces feta, 3 ounces cottage cheese (or homemade farmer’s cheese) and mix together until everything is well combined. Now add the spinach and mix again.

Spinach and Feta Phyllo Triangles - Spanokopita | Let the Baking Begin!

Take about half of your phyllo sheets and cut them into 3 long strips (about 3 inches wide each). Roll up the rest of the phyllo sheets and cover with a towel or a slightly dampened paper towel, to prevent them from drying.
Drizzle couple teaspoons of butter all over the sheet. Add 1 tablespoon of feta-spinach filling to the end of each strip that’s closest to you.

Spinach and Feta Phyllo Triangles - Spanokopita | Let the Baking Begin!

Now grab two layers of sheets and start folding like pictured, into a triangle. Try to move fast or the phyllo dough will dry out.

Spinach and Feta Phyllo Triangles - Spanokopita | Let the Baking Begin!

Place the Spanokopita triangles on a baking sheet and brush each triangle with either butter or the beaten egg. If you brush it with the beaten egg, they will have a sheen to it.

Spinach and Feta Phyllo Triangles - Spanokopita | Let the Baking Begin!

Try to bake Spanokopita Triangles as soon as you form them, or the wet filling will soften the phyllo and they will break while baking (see last picture in the post). Bake at 350F, for about 20-25 minutes or until golden in color.
Spinach and Feta Phyllo Triangles - Spanokopita | Let the Baking Begin!

Eat warm or cold with refreshing Cucumber and Yogurt dip (recipe for Tzatziki dip here).  Re-crisp leftovers by placing back in the oven for about 5-7 minutes, at 350F.

Spinach and Feta Phyllo Triangles - Spanokopita | Let the Baking Begin!

Spinach and Feta Phyllo Triangles - Spanokopita

5.0 from 2 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Appetizer
Cuisine: Greek
Serves: 20 pcs
Spinach and Feta Phyllo Triangles

Ingredients

  • Ingredients:
  • 5 oz. baby spinach, roughly chopped
  • 3 oz. cottage cheese (small curd)
  • 8 oz. feta
  • 3 eggs, beaten

Instructions

  1. Microwave spinach until wilted, about 1 minute, or put in a skillet, cover with lid and allow to wilt over medium-low heat.
  2. Take away about 4 tablespoons of beaten egg into a separate bowl. Add the remaining egg to 8 ounces feta, 3 ounces cottage cheese (orhomemade farmer's cheese) and mix together until everything is well combined. Now add the spinach and mix again.
  3. Take about half of your phyllo sheets and cut them into 3 long strips (about 3 inches wide each). Roll up the rest of the phyllo sheets and cover with a towel, to prevent them from drying.
  4. Drizzle couple teaspoons of butter all over the sheet. Add 1 tablespoon of feta-spinach filling to the end of each strip that's closest to you. Now grab two layers of sheets and start folding like pictured, into a triangle. Try to move fast or the phyllo dough will dry out.
  5. Place the triangles on a baking sheet and brush each triangle with either butter or the beaten egg. If you brush it with the beaten egg, they will have a sheen to it.
  6. Try to bake them as soon as you form them, or the wet filling will soften the phyllo and they will break while baking (see last picture in the post). Bake at 350F, for about 20-25 minutes or until golden in color.
  7. Eat warm or cold with refreshing Cucumber and Yogurt dip (recipe for Tzatziki dip here). Re-crisp leftovers by placing back in the oven for about 5-7 minutes, at 350F.

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  • I love phyllo dough. I have enjoyed spanakopita before but have never made it at home but with your great point on reheating them I might try!
    Thanks for the post!

    · Reply
  • A beautiful blog post! I would love to be invited to join your Let the Baking Begin group board on Pinterest. Thanks!

    · Reply
  • Tanvi

    That was such a good recipe with spinach. Great idea to feed kids spinach because they almost threw it away. I would definitely try it. Thanks for sharing 🙂

    · Reply

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