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Spanakopita is a classic Greek dish that celebrates the unbeatable combination of spinach and feta wrapped in flaky golden phyllo dough. Whether you’re entertaining friends, feeding the family, or simply craving something savory and special, this beloved pie is your reliable go-to. Below you’ll find a crowd-pleasing take on the original: Mediterranean Sunshine Spanakopita Triangles. They’re crisp, buttery, and brimming with vibrant green spinach, tangy feta, and fresh herbs.
Ingredients
- 1 pound fresh spinach, roughly chopped
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 4 ounces feta cheese, crumbled
- 1 egg, lightly beaten
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and pepper to taste
- 1 package phyllo dough, thawed
- 4 tablespoons melted butter or olive oil (for brushing the phyllo)
Instructions
Start by prepping your filling. Warm the olive oil in a large skillet over medium heat. Sauté the onion until tender and translucent, about 5 minutes. Add the garlic and cook for another minute, then stir in the chopped spinach. Continue to sauté until the spinach wilts and most of the moisture evaporates. Remove from the heat, let the mixture cool slightly, and then transfer it to a medium bowl.
Add the crumbled feta, beaten egg, and chopped dill to the spinach mixture. Season with salt and pepper, but go easy on the salt—feta is naturally salty. Stir everything together until well combined.
Next, prepare your phyllo. Lay out one sheet at a time, keeping the others covered with a damp cloth to prevent drying. Brush your first sheet lightly with melted butter or olive oil, then place a second sheet on top and brush again. Cut the sheets into long strips (about 3 inches wide). Spoon a heaping tablespoon of filling at the bottom corner of each strip, then fold the dough into a triangle, much like folding a flag. Continue folding up the strip until you have a neat triangle pocket. Repeat with the remaining dough and filling.
Arrange the triangles on a parchment-lined baking sheet and brush any exposed surfaces with a little more butter or oil. Bake at 375°F (190°C) for about 15–20 minutes, or until the phyllo turns golden and crisp. Let them rest for a few minutes before serving.
These Mediterranean Sunshine Spanakopita Triangles are a flavorful treat perfect for vegetarians and spinach lovers alike. They’re terrific as an appetizer, a potluck contribution, or a light lunch paired with a simple salad. For a healthier version, consider swapping some of the butter for olive oil or using low-fat feta. You can also experiment with different herbs, like mint or parsley, or even toss in some chopped kale for extra greens. Whatever spin you choose, this recipe is sure to delight your taste buds and bring a little sunshine to your table.
