Spanikopita Triangles

I love the flavors of Greek food.  And I LOVE spinach.  So, last year when I went to a Greek-themed get together Spanikopita (Greek spinach pie) seemed like the perfect dish to make.  Instead of sticking with the traditional preparations for this dish, I began brainstorming fun, cute ways to make and serve it easily at a party. I came up with making handheld pies.  A quick search on Google confirmed that I wasn’t the first person to come up with this idea (darn), but it was nice to find examples of what I was imagining before heading to the kitchen. This version, rather than being made in a 9 x 13 baking pan, is folded up into individual, appetizer-sized servings.  These little cheesy spinach “puffs” in no way fall under my Healthy eating lifestyle, but life is all about balance.  And that means sometimes straying from your everyday eating style and indulging.  And, when you do, these bite-sized spinach pies are a delicious way to do it!

These are great for parties and entertaining.  And, although they are time consuming to assemble, you can make a lot and store the rest in a Ziploc to be quickly baked for surprise guests or a last-minute get-together.

Spanikopita Triangles


  • 2 10 ounce bags spinach, thawed and drained
  • 1 bunch scallions, white and green parts, chopped
  • 1/4 cup finely chopped parsley
  • Salt and freshly ground black pepper to taste
  • 1/4-1/3 pound feta cheese, crumbled
  • 1/2 cup cottage cheese, drained well
  • 1/2 teaspoon dried dill
  • 1/2  teaspoon dried oregano
  • 1 egg (or 2 egg whites), lightly beaten
  • 1 cup unsalted butter, melted
  • 1/2 pound phyllo pastry sheets (1/2 box), thawed


Saute scallions for a couple minutes over medium heat in a lightly oiled skillet.

Mix cooked scallions with Parsley, spinach, dill, salt and pepper.

Add Dill, oregano, feta,  cottage cheese, salt and pepper

Pour egg white into cheese and spinach mixture

Gently unroll phyllo dough. Cut stack into 3 even strips.  Cover with a sheet of wax paper and a damp kitchen towel.

Before triangle assembly, gather filling, butter and pastry brush next to phyllo sheets and lay out a second piece of wax paper for assembly.

Carefully remove 2 sheets of phyllo from the stack and re-cover the remaining dough to prevent if from drying out. Using a pastry brush, gently coat one piece of the dough with melted butter.

Place the second sheet on top of the first and cover that with butter as well. (note: make sure to use two sheets of phyllo per triangle to prevent the finished dish from being see through and fragile like the center triangle in the photo at the top of the post)

Place a small spoonful of filling on the buttered dough about an inch from one end. Fold end over the filling, making a triangle and continue folding up strip in triangles, like when folding a flag.

Lightly coat top of triangle with butter and place on a cookie sheet.  (Note: triangles can be frozen at this point for future use. Place in a single layer on wax paper in the freezer until solid. Then transfer to a plastic bag or tupperware container. When cooking frozen spanikopita, cook from frozen and add 10 minutes to cooking time)

Bake in a 350° oven for 20-25 minutes, or until tops begin to lightly brown. Move to a platter and serve immediately.


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