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Spanakopita Triangles (Spinach Pie)

The traditional Greek appetizer spanakopita is a rich blend of spinach and cheese, wrapped in crispy phyllo dough. It can be prepared as a casserole, with the filling baked between layers of flaky pastry, or folded into triangles for a more finger food approach perfect for serving as hors d’oeuvres at a party. 

We learned the latter technique from the ladies of Saint Andrew Greek Orthodox Church in South Bend, in anticipation of their School of Mediterranean Cookery class coming up May 4. 

Spanakopita Triangles


  • 2 lbs spinach, frozen, thawed and squeezed dry
  • 2 bunches green onions, chopped
  • 2 lbs feta cheese, crumbled
  • 6 jumbo eggs, beaten
  • 1 lb cottage cheese, large curd
  • 1 cup parsley, flat leaf, minced
  • 1 lb butter, melted
  • 1 lb box phyllo pastry 


Preparing the filling and phyllo:

  1. Combine first 6 ingredients in bowl – set aside
  2. Remove phyllo roll from plastic sleeve
  3. With scissors or sharp knife, cut sheets in half to make 2 stacks of 9×12 sheets
  4. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other

Folding triangles:

  1. Remove a phyllo sheet from the stack and place it in front of you vertically.
  2. Using a pastry brush, butter the surface, taking care not to break it.
  3. Drop a tablespoon of filling in the center of the sheet about 2 inches up from the bottom
  4. Fold the bottom edge up to cover the filling – about 2 inches
  5. Fold the left edge of the sheet in to the center, creating a flap of about two inches. Similarly, fold the right edge over the left flap but do not go past the left edge. You should have a strip that is about 3 inches wide with the filling tucked in the bottom
  6. Starting with the lower left corner, fold the corner of the strip over to the right edge to form a triangle. Continue folding up then over until you reach the end of the strip.


  1. Preheat oven to 350 degrees
  2. Place triangles on lightly greased baking sheet and brush with melted butter.
  3. Bake until golden brown and flaky – about 15 minutes
  4. Cool 5-10 mins before serving

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