Spanakopita Triangles Recipe

Prepare and cook spinach

Wash the spinach thoroughly. In a large heavy skillet over medium heat, add 1 tablespoon olive oil and the chopped spinach in batches. Cook, stirring, until wilted, about 2–4 minutes per batch. Transfer wilted spinach to a colander and press with the back of a spoon to remove excess liquid. Let cool, then chop finely and squeeze again to remove as much moisture as possible. You should have about 2 cups packed cooked spinach.

Sauté aromatics

In the same skillet, add remaining 1 tablespoon olive oil and set heat to medium. Add the diced onion and a pinch of salt and sauté until translucent and beginning to caramelize, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Remove from heat and let cool slightly.

Combine filling ingredients

In a large bowl, combine the drained spinach, sautéed onion and garlic, crumbled feta, ricotta, the large egg, chopped dill, parsley, 1 teaspoon kosher salt, 1 teaspoon black pepper, and optional grated nutmeg. Mix until evenly combined. Taste and adjust salt/pepper if needed. The mixture should be moist but not watery—if too wet, press in a clean kitchen towel to remove more liquid.

Prepare phyllo and work area

Preheat the oven to 375°F (190°C). Lightly grease or line two baking sheets with parchment. Unwrap the phyllo and keep it covered with a slightly damp towel to prevent drying. Lightly dust a clean work surface with the 2 tsp flour to keep phyllo from sticking.

Make butter/oil brush mixture

In a small bowl combine melted butter and 2 tablespoons olive oil. Have a pastry brush ready.

Cut phyllo into strips

Working with one sheet at a time, lay a phyllo sheet flat and brush a thin layer of the butter/oil mixture over the entire sheet. Fold the sheet in half lengthwise (so the strip is long and narrower). Brush again with butter/oil. With a sharp knife or pizza cutter, cut the long strip into 3–4 strips about 3 inches wide (final triangle width). Keep remaining phyllo covered.

Form triangles

Place about 1 to 1 1/2 tablespoons of the spinach filling near one end of a phyllo strip, about 1 inch from the edge. Fold the corner of the strip over the filling to form a triangle. Continue folding the triangle over itself along the strip (like folding a flag) until you reach the end. Brush the final edge with butter/oil to seal. Repeat with remaining strips and filling. You should get approximately 20–24 small triangles depending on strip width and filling amount.

Arrange on baking sheet

Place formed triangles seam-side down on the prepared baking sheets, spaced about 1/2 inch apart. Brush the tops lightly with the remaining butter/oil mixture and, if desired, sprinkle with sesame or nigella seeds.

Bake

Bake in the preheated oven for 18–25 minutes, rotating the sheets halfway through, until the triangles are golden brown and crisp. Baking time will vary slightly with oven and triangle size—watch for golden color and crisp layers.

Cool briefly

Remove from oven and allow to cool on the pans for 5 minutes to firm up, then transfer to a wire rack. Serve warm or at room temperature with lemon wedges.

If desired, squeeze a little lemon over the triangles just before serving for a bright finish. Serve the triangles on a platter at room temperature or warm; they also reheat well in a 350°F (175°C) oven for 5–7 minutes to crisp.