This Spanakopita is a classic Greek dish made with flaky filo dough, savory spinach, and creamy feta cheese. These golden, crispy triangles are perfect as an appetizer, snack, or side dish. Packed with flavor and easy to make, they’re sure to impress your guests or satisfy your cravings!
Prep Time
- 20 minutes
Cook Time
- 15 minutes
Total Time
- 35 minutes
Servings
- 12–15 triangles
Ingredients
For the Dough Mixture:
- 1 egg
- 125 ml (½ cup) milk
- 125 ml (½ cup) vegetable oil
- 2 tablespoons water
- 1 teaspoon salt
For the Filling:
- 4 cups fresh spinach (chopped) or 1 package frozen spinach (thawed and drained)
- 200g (1½ cups) crumbled feta cheese
- Salt and pepper, to taste
For Assembly:
- 3 rolls of filo dough
- 1 egg yolk (for brushing)
- Poppy seeds (for sprinkling)
Instructions
Step 1: Prepare the Dough Mixture
- In a mixing bowl, whisk together the egg, milk, vegetable oil, water, and salt until smooth. Set aside.
Step 2: Cook the Spinach and Cheese Filling
- If using fresh spinach: Heat a large skillet over medium heat. Add the chopped spinach and cook until wilted, about 3–5 minutes . Drain any excess liquid and let it cool slightly.
- If using frozen spinach: Squeeze out all excess moisture using a clean kitchen towel or paper towels.
- In a bowl, combine the cooked spinach and crumbled feta cheese. Season with salt and pepper to taste. Mix well and set aside.
Step 3: Assemble the Spanakopita Triangles
- Preheat your oven to 180°C (356°F) . Line a baking sheet with parchment paper.
- Lay one sheet of filo dough on a clean surface. Brush it lightly with the egg mixture, spreading it evenly over the entire sheet.
- Place a second sheet of filo dough on top of the first and brush it with the egg mixture. Repeat with a third sheet of filo dough to create a total of 3 layers .
- Spread a thin layer of the spinach-feta filling evenly over the stacked filo sheets, leaving a small border around the edges.
- Roll the filo dough from one end to the other to form a long strip. Use a sharp knife or pizza cutter to slice the strip into triangles (about 3–4 inches wide).
Step 4: Prepare for Baking
- Place the triangles on the prepared baking sheet, spacing them slightly apart.
- Brush the tops of each triangle with the beaten egg yolk for a golden finish.
- Sprinkle poppy seeds generously over the triangles for added texture and flavor.
Step 5: Bake the Spanakopita
- Bake in the preheated oven for 15 minutes , or until the triangles are golden brown and crispy.
Step 6: Serve and Enjoy
- Remove the spanakopita from the oven and let them cool slightly before serving.
- Serve warm or at room temperature as an appetizer, snack, or side dish. Pair with tzatziki sauce or lemon wedges for extra flavor.
Pro Tips
- Filo Dough Handling: Keep the unused filo dough covered with a damp towel to prevent it from drying out while assembling.
- Customize the Filling: Add sautéed onions, garlic, or herbs like dill or parsley to the spinach-feta mixture for extra flavor.
- Make Ahead: Assemble the triangles ahead of time, cover, and refrigerate for up to 1 day . Bake as directed, adding a few extra minutes if starting cold.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days . Reheat in the oven or toaster oven to maintain crispiness.
Nutrition Facts (Per Triangle, based on 15 servings)
- Calories: 160 kcal
- Protein: 5g
- Carbohydrates: 10g
- Fat: 11g
- Fiber: 1g
- Sugar: 2g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
These Spanakopita Triangles are a delightful combination of flaky filo dough, savory spinach, and tangy feta cheese. They’re crispy on the outside, creamy on the inside, and bursting with Mediterranean flavors. Whether you’re hosting a party or simply craving a taste of Greece, these triangles are a must-try.
Ready to make these golden, cheesy bites? Grab your ingredients and get ready to enjoy a deliciously crispy appetizer—it’s a crowd-pleaser that’s easy to love!
