Greek Spinach Triangles Recipe (Phyllo Pastry)

Thaw the spinach fully, then squeeze out as much liquid as you can. Dry spinach keeps the filling creamy instead of watery.

In a large bowl, combine spinach, eggs, onion, cream cheese, crumbled feta, and black pepper. Stir until evenly mixed.

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment or lightly grease it.

Place phyllo sheets on the counter and cover them with a clean slightly damp towel. This helps prevent cracking as you fold.

Stir the melted butter and melted margarine together. Use a pastry brush to apply a thin layer.

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).

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.

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 for 45–60 minutes, until golden. Rotate the pan halfway through if your oven browns unevenly.

Let them cool for 5–10 minutes before serving. They’re great warm or at room temperature.