Holiday Spanakopita Triangles With Spinach, Feta, and Dill

Quick Recipe Version (TL;DR)

• Yield: About 30 triangles (10–12 appetizer servings)
• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 packages (10 oz / 283 g each) frozen chopped spinach, thawed and squeezed dry
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium yellow onion, finely chopped
• 4 scallions, thinly sliced
• 3 garlic cloves, minced
• 1/3 cup finely chopped fresh dill
• 1/4 cup finely chopped fresh parsley
• 2 tsp finely grated lemon zest
• 1/4 tsp ground nutmeg
• 8 oz (225 g) feta cheese, crumbled
• 1/3 cup (80 g) ricotta or cream cheese
• 2 large eggs, lightly beaten
• 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 package (16 oz / 450 g) phyllo dough, thawed
• 1/2 cup (1 stick / 113 g) unsalted butter, melted (for brushing phyllo)
• 1–2 tbsp sesame or nigella seeds (optional, for topping)
• Lemon wedges and extra dill, for serving (optional)

Do This

• 1. Heat oven to 375°F (190°C). Line 2 large baking sheets with parchment paper.
• 2. Sauté onion and scallions in olive oil and butter until soft; add garlic, then stir in well-drained spinach, herbs, lemon zest, nutmeg, salt, and pepper.
• 3. Cool slightly, then fold in feta, ricotta, and eggs until evenly combined.
• 4. Unroll phyllo, cover with a barely damp towel. Lay out 1 sheet, brush lightly with melted butter, top with a second sheet; cut into 3 long strips.
• 5. Place 1 heaping tablespoon filling at the bottom of each strip; fold up like a triangle (flag style) to enclose the filling.
• 6. Arrange on sheets, brush tops with more butter, and sprinkle with sesame or nigella seeds if using.
• 7. Bake 20–25 minutes until deep golden and crisp. Cool 5 minutes, then serve warm with lemon wedges.

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Why You’ll Love This Recipe

• Crispy, golden phyllo outside with a rich, savory spinach-and-feta center that feels special but is easy to make.
• Perfect handheld holiday starter: bite-sized, neat to eat, and beautiful on a platter.
• Make-ahead and freezer-friendly, so you can get the messy work done before guests arrive.
• Bright flavors from dill and lemon zest keep the filling fresh, not heavy.

Grocery List

• Produce: Frozen chopped spinach, yellow onion, scallions, garlic, fresh dill, fresh parsley, lemons.
• Dairy: Feta cheese, ricotta or cream cheese, unsalted butter, eggs.
• Pantry: Phyllo dough, olive oil, fine sea salt, black pepper, ground nutmeg, sesame or nigella seeds (optional).

Full Ingredients

For the Spinach & Feta Filling

• 2 packages (10 oz / 283 g each) frozen chopped spinach, thawed and very well squeezed dry
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium yellow onion, finely chopped
• 4 scallions, thinly sliced (white and light green parts)
• 3 garlic cloves, minced
• 1/3 cup finely chopped fresh dill (loosely packed)
• 1/4 cup finely chopped fresh flat-leaf parsley (loosely packed)
• 2 tsp finely grated lemon zest (from about 1 large lemon)
• 1/4 tsp ground nutmeg
• 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 8 oz (225 g) feta cheese, crumbled (preferably in brine)
• 1/3 cup (80 g) ricotta cheese or cream cheese, at room temperature
• 2 large eggs, lightly beaten

For the Phyllo & Assembly

• 1 package (16 oz / 450 g) phyllo dough, thawed overnight in the refrigerator
• 1/2 cup (1 stick / 113 g) unsalted butter, melted (for brushing the phyllo)
• 1–2 tbsp sesame seeds or nigella seeds, for sprinkling on top (optional)

For Serving (Optional but Festive)

• Lemon wedges
• Extra chopped fresh dill or parsley
• Thick Greek yogurt or a simple yogurt-dill dip

Step-by-Step Instructions

Step 1: Prepare the Spinach

Thaw the frozen chopped spinach completely. The easiest way is to place it in a colander set over a bowl and leave it in the refrigerator overnight, or microwave gently until just thawed. Once thawed, squeeze out as much moisture as possible: use your hands to press and wring the spinach in small handfuls, or wrap it in a clean kitchen towel and twist firmly over the sink. The spinach should be very dry; this prevents a soggy filling and leaking triangles.

Step 2: Cook the Aromatics and Spinach

In a large skillet over medium heat, warm the olive oil and 2 tbsp butter until the butter is melted and foamy. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until the onion is soft and translucent but not browned. Add the sliced scallions and cook for 2 more minutes.

Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Add the well-drained spinach, breaking up any clumps with a spoon. Cook for 3–4 minutes to evaporate any remaining moisture, stirring frequently so nothing sticks. Turn off the heat and stir in the dill, parsley, lemon zest, nutmeg, 1/2 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning if needed. Let the mixture cool until just warm, about 10 minutes.

Step 3: Finish the Filling with Cheese and Eggs

When the spinach mixture is warm rather than hot (this protects the eggs from scrambling), transfer it to a large mixing bowl. Add the crumbled feta and the ricotta or cream cheese. Use a spatula or wooden spoon to fold the cheeses into the spinach until evenly distributed but still a bit chunky.

Pour in the beaten eggs and mix again until the filling holds together and looks creamy but not runny. If it seems very loose, you can add a tablespoon or two more feta. Taste a little and adjust seasoning, keeping in mind the feta is salty and the flavors will intensify as the triangles bake. Set the filling aside while you prepare the phyllo.

Step 4: Set Up Your Phyllo Workstation

Preheat your oven to 375°F (190°C). Line 2 large baking sheets with parchment paper. Melt the 1/2 cup butter in a small saucepan or microwave-safe bowl and have a pastry brush ready.

Unroll the thawed phyllo dough on a clean, dry surface. Immediately cover it with a sheet of plastic wrap or parchment, then place a barely damp (not wet) kitchen towel on top. This keeps the delicate sheets from drying out and cracking while you work. Each time you remove a sheet, re-cover the stack promptly.

Step 5: Assemble the Spanakopita Triangles

Working with one or two sheets at a time, lay a single sheet of phyllo on your work surface, keeping the rest covered. Lightly brush the entire surface with melted butter, using quick, gentle strokes (it does not have to be perfect). Place a second sheet directly on top and brush lightly with butter again.

Using a sharp knife or pizza cutter, cut the stacked phyllo lengthwise into 3 long strips of equal width (about 3–4 inches / 7.5–10 cm wide). Place about 1 heaping tablespoon of filling near the bottom of each strip, leaving a small border.

To form a triangle, take the bottom right corner of the strip and fold it up diagonally over the filling to meet the left edge, creating a small triangle. Continue folding upward, flag-style, maintaining the triangle shape until you reach the top of the strip and the filling is fully enclosed. Place each triangle seam-side down on the prepared baking sheets. Repeat with remaining phyllo and filling, working in batches.

Step 6: Butter, Top, and Bake

Once the baking sheets are filled, brush the tops and sides of each triangle lightly but thoroughly with more melted butter. If using, sprinkle the triangles with sesame seeds or nigella seeds for a festive, bakery-style finish.

Bake in the preheated 375°F (190°C) oven for 20–25 minutes, swapping and rotating the pans halfway through, until the triangles are a deep golden brown and crisp all over. The filling should be hot and set. If they are browning too quickly, you can lower the oven temperature to 350°F (180°C) for the last few minutes.

Step 7: Serve Warm and Festive

Remove the baking sheets from the oven and let the spanakopita triangles rest for 5–10 minutes; this helps the filling settle and makes them easier to handle. Transfer to a serving platter.

Garnish with extra chopped dill or parsley and serve with lemon wedges for squeezing over the warm triangles. For a party platter, you can add a small bowl of thick Greek yogurt or a simple yogurt-dill dip. Serve warm or at room temperature; they will stay crisp for quite a while on a buffet.

Pro Tips

• Dry spinach is key. Take your time squeezing out the spinach; excess moisture is the main cause of soggy or leaky spanakopita.
• Keep phyllo covered. Phyllo dries out in minutes. Always keep the unused stack covered with plastic or parchment and a barely damp towel.
• Do not overfill. A heaping tablespoon per strip is plenty. Overfilling makes folding difficult and can cause the filling to burst out during baking.
• Cool the filling before adding eggs. Warm is fine, but hot filling can scramble the eggs and change the texture.
• Work in batches. If you are new to phyllo, assemble just a few triangles at a time so the sheets stay manageable and do not dry out.

Variations

• Mini party bites: Cut each buttered phyllo stack into 4 strips instead of 3 and use a slightly smaller spoonful of filling for extra petite, one- or two-bite triangles.
• Spanakopita pie: Instead of triangles, layer several sheets of buttered phyllo in a greased baking dish, add all the filling, then top with more layers of buttered phyllo and bake as a large pie.
• Vegetarian (no egg) version: Omit the eggs and increase the ricotta or cream cheese by 2–3 tbsp to help bind the filling. Be sure the spinach is very dry so the filling still holds together.

Storage & Make-Ahead

To refrigerate baked triangles: Let them cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350°F (180°C) for 8–12 minutes until hot and crisp; avoid the microwave, which softens the phyllo.

To freeze unbaked triangles: Arrange assembled, unbaked triangles in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag or container and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 25–30 minutes, until golden and hot throughout.

To freeze baked triangles: Cool completely, freeze in a single layer, then transfer to a container. Reheat from frozen at 350°F (180°C) for 12–18 minutes. They will still be tasty, though slightly less crisp than freshly baked.

Nutrition (per serving)

Approximate values per serving (2 triangles): about 230 calories, 15 g fat, 8 g saturated fat, 16 g carbohydrates, 2 g fiber, 6 g protein, and 420 mg sodium. Exact amounts will vary depending on the brands of phyllo, feta, and butter you use and the size of your triangles.