You can serve these up as an appetizer or as a main beside a classic Greek salad. This was a staple in my house growing up (even though I am not Greek). These freeze really well too!

Spanakopita Triangles

Prep time: 30 minutes
Cook time: 3 minutes
Total time: 13 minutes
Yield:  ~25 triangles


  • 1 lb filo pastry
  • 1 cup melted butter
  • 2 bunches of spinach, washed and stemmed
  • 1 cup crumbled feta cheese
  • 2 yellow onions, minced
  • 5 cloves garlic, minced
  • 1 tablespoon olive oil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • salt and pepper to taste

Wilt the spinach in a non-stick pan over medium high heat. Once wilted, remove from heat and squeeze out water through cheesecloth or a dishcloth. Mince finely.

Using the olive oil, sauté the onions over medium heat for 3 minutes and then add garlic and continue cooking for an additional 2 minutes. Once tender and translucent, transfer the onions and garlic in a bowl, and the spinach and let cool. Add the crumbled feta, oregano and basil, mix to combine and season with salt and pepper.

Preheat the oven to 375 F.

Lay out one filo sheet lengthwise on a cutting surface. Cover the rest of the filo with plastic wrap so that it does not dry out and crack. Brush the sheet lightly with butter and then add a second sheet, buttering it as well. Slice the filo lengthwise into 6-8 strips. Add a spoonful of filling at the top of each strip, positioned on an angle and then fold into triangles. Brush again with butter. Lay on a parchment lined baking sheet once finished. Continue this process until the filling has been used up. At this point you can freeze the spanakopita and bake them at a later date.

If you're not freezing them then pop them into the oven for 45 minutes or until golden brown.