Greek Spinach Triangles Recipe (Phyllo Pastry)
This Greek spinach triangles recipe uses flaky phyllo pastry wrapped around a spinach, feta, and cream cheese filling. The ingredient list stays simple, and the steps show how to keep phyllo from drying out while you fold neat triangles. The yield is sized for about 50 pieces, making it handy for parties and make-ahead appetizers.
Ingredients
1. For the filling
2. For the pastry
3. For brushing
Step-by-Step Method
Prep the spinach
Thaw the spinach fully, then squeeze out as much liquid as you can. Dry spinach keeps the filling creamy instead of watery.
Mix the filling
In a large bowl, combine spinach, eggs, onion, cream cheese, crumbled feta, and black pepper. Stir until evenly mixed.
Heat the oven and prep the pan
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment or lightly grease it.
Keep phyllo covered
Place phyllo sheets on the counter and cover them with a clean slightly damp towel. This helps prevent cracking as you fold.
Make the brushing fat
Stir the melted butter and melted margarine together. Use a pastry brush to apply a thin layer.
Cut into strips
Lay out 1 phyllo sheet, brush lightly, then place a second sheet on top. Cut the stacked sheets into long strips (about 2.5 inches / 6–7 cm wide).
Fold the triangles
Spoon about 1 teaspoon of filling at the end of each strip. Fold into a triangle, then keep folding the triangle up the strip to the end.
Arrange and brush
Set triangles on the baking sheet with a little space between them. Brush the tops with a bit more of the butter mixture for even browning.
Bake
Bake for 45–60 minutes, until golden. Rotate the pan halfway through if your oven browns unevenly.
Rest and serve
Let them cool for 5–10 minutes before serving. They’re great warm or at room temperature.