Crispy Greek Spanakopita Triangles Recipe Easy Homemade Feta Dill Snacks

“You know that moment when the power flickers out, and suddenly the kitchen becomes your little island of calm?” That was last Thursday for me. I was halfway through prepping dinner when the lights went off, and all I had was a handful of frozen spinach, some crumbled feta, and a nearly forgotten box of phyllo dough in the fridge. Honestly, I wasn’t planning on making spanakopita that night—heck, I wasn’t even sure I’d get anything edible out of it.

But as the candlelight flickered beside me, I started assembling these crispy Greek spanakopita triangles with feta and dill. The whole process was a bit messy—I dropped some filling on the floor (classic me)—and the kitchen smelled like a cozy Greek taverna by the time I was done. What surprised me the most was how perfectly flaky and golden the phyllo turned out, and that tangy hit of feta with fresh dill was just the kind of flavor I didn’t know I needed.

Maybe you’ve been there, staring at random ingredients at odd hours, wondering if you can pull off a snack that feels fancy but isn’t a hassle. These spanakopita triangles stayed with me because they’re just that kind of recipe—simple, soulful, and somehow comforting without being heavy. Plus, they’re great for sharing, especially when unexpected guests show up and you want to impress without sweating it.

Why You’ll Love This Crispy Greek Spanakopita Triangles Recipe

After making these spanakopita triangles more times than I can count—sometimes as a quick lunch, other times for parties—I’ve gotten pretty confident that this recipe strikes the right balance between convenience and authentic flavor. Here’s why it might just become your new go-to snack:

• Quick & Easy: Ready in under 45 minutes, perfect for busy days or last-minute cravings.
• Simple Ingredients: Uses pantry staples like phyllo dough, frozen spinach, and feta—no need for specialty shopping.
• Perfect for Gatherings: Ideal finger food for potlucks, brunches, or casual dinners.
• Crowd-Pleaser: The flaky crust and savory filling always get rave reviews, even from picky eaters.
• Unbelievably Delicious: The fresh dill and tangy feta create a flavor combo that’s bright, fresh, and deeply satisfying.

This isn’t just another spanakopita recipe floating around online. The way I fold and crisp the triangles guarantees a crunchy, golden exterior that holds the filling perfectly without sogginess. Plus, blending in dill and a touch of lemon zest gives it a fresh twist that wakes up your palate.

Honestly, it’s the kind of snack that makes you close your eyes after the first bite, savoring that perfect combo of textures and flavors. Whether you’re impressing guests or just treating yourself, these triangles deliver comfort and a little Greek magic in every crispy bite.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without fuss. Most of these are pantry staples, with frozen spinach making it easy to enjoy year-round. Feel free to swap or skip ingredients to suit your preferences!

• Phyllo dough (about 1 package, usually 16 oz; thawed according to package instructions) – I prefer Greek Brand for its authentic texture.
• Frozen spinach (10 oz, thawed and well-drained) – Fresh spinach works too, but frozen is great for convenience.
• Feta cheese (7 oz, crumbled) – Use a good-quality, tangy feta like Athenos for best flavor.
• Fresh dill (2 tablespoons, finely chopped) – Adds that classic Greek herbaceous note.
• Green onions (2 stalks, thinly sliced) – Provides a mild oniony crunch.
• Egg (1 large, beaten) – Binds the filling nicely.
• Olive oil (1/4 cup) – For brushing the phyllo layers; extra virgin preferred.
• Lemon zest (1 teaspoon, finely grated) – Optional, but brightens the filling.
• Salt and pepper (to taste) – Be careful with salt since feta is salty already.

Substitution tips: For a dairy-free version, swap feta for a firm tofu seasoned with lemon and salt. Use coconut oil or melted vegan butter instead of olive oil for brushing. If you want a gluten-free option, phyllo dough can be tricky, but some specialty stores carry gluten-free phyllo.

Equipment Needed

• Baking sheet: A rimmed sheet works best to catch any drips and keep your oven clean.
• Pastry brush: Essential for brushing olive oil evenly over the delicate phyllo sheets.
• Mixing bowl: For combining the filling ingredients smoothly.
• Sharp knife or pizza cutter: To cut the phyllo dough cleanly into strips for folding.
• Kitchen towel: To cover the phyllo dough while working so it doesn’t dry out (phyllo is sensitive and dries quickly).

If you don’t have a pastry brush, a clean paper towel folded into a pad works in a pinch. I once used a silicone brush, and it worked fine, but the bristle one feels more precise. Also, make sure your baking sheet fits comfortably in your oven without touching the heating elements for even crisping.

Preparation Method

1. Prep the spinach: Thaw 10 oz of frozen spinach completely, then squeeze out as much moisture as you can—this step is crucial to avoid soggy triangles. Aim for about 1/2 cup of packed spinach. (10 minutes)
2. Make the filling: In a mixing bowl, combine the drained spinach, 7 oz crumbled feta, 2 tablespoons chopped fresh dill, 2 thinly sliced green onions, 1 beaten large egg, 1 teaspoon lemon zest, and a pinch of pepper. Stir gently until well mixed but not mushy. Taste and adjust seasoning carefully because feta is salty. (5 minutes)
3. Prepare the phyllo dough: Lay out one sheet of thawed phyllo on a clean surface and cover the rest with a damp kitchen towel to keep them from drying. Brush the sheet lightly with olive oil (about 1 tablespoon). Place another sheet on top and brush again. Repeat this layering for 3-4 sheets total, depending on how thick you want your triangles. (10 minutes)
4. Cut and fill: Cut the layered phyllo sheets into 3-inch wide strips. Place about 1 tablespoon of the spinach-feta filling at one end of each strip. (5 minutes)
5. Fold the triangles: Starting at the filled end, fold the phyllo strip over itself diagonally to form a triangle. Continue folding along the strip until you reach the end, making sure the filling is enclosed. (15 minutes)
6. Brush and bake: Arrange the triangles on a baking sheet lined with parchment paper. Brush the tops generously with olive oil to help them crisp up and get that beautiful golden color. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until crispy and golden brown. (30 minutes)
7. Cool and serve: Let the spanakopita triangles cool for about 5 minutes before serving—they crisp up even more as they rest. (5 minutes)

Pro tip: If you notice the phyllo starting to dry during folding, lightly mist with water or a little olive oil to keep it pliable. Also, don’t overcrowd the baking sheet; give the triangles room to crisp evenly.

Cooking Tips & Techniques for Perfect Spanakopita Triangles

Working with phyllo dough can be intimidating, but here’s what I’ve picked up along the way that makes it less stressful—and tastier!

• Keep phyllo covered: Phyllo dries out in seconds. Always cover unused sheets with a slightly damp towel to keep them flexible.
• Moisture control: Drying the spinach super well is non-negotiable. I usually press it in a clean kitchen towel or use a salad spinner to squeeze out every drop.
• Brush generously: Olive oil is your friend here. It creates the flaky, crisp layers. Don’t skimp, but also don’t drench the phyllo, or it gets greasy.
• Folding finesse: Take your time folding the triangles, especially if you’re new to this. Practice makes perfect, and the more uniform your folds, the better the bake.
• Watch your oven: Every oven behaves differently—start checking at 20 minutes to avoid burning. If the edges get too dark, tent loosely with foil.
• Multitask while baking: Use the baking time to clean up or prep a simple side salad. I swear it makes the process feel smoother.

One time, I tried shortcutting the olive oil with butter and ended up with soggy triangles. Lesson learned: stick with olive oil for that authentic crisp. Also, if you’re in a rush, layering fewer sheets of phyllo can speed things up but may sacrifice some crunch.

Variations & Adaptations

While the traditional spanakopita filling is a classic, there are plenty of fun ways to switch it up depending on your mood or dietary needs:

• Vegan version: Replace feta with firm tofu crumbled and seasoned with lemon juice and nutritional yeast. Use a flax egg instead of a real egg to bind.
• Adding herbs: Mix in fresh mint or parsley with the dill for a herbaceous twist.
• Cheese swaps: Try ricotta mixed with feta for a creamier filling or use goat cheese for a tangier bite.
• Spinach alternatives: Use Swiss chard or kale if you want to try something different, just make sure to cook and drain well.
• Cooking methods: These triangles can also be pan-fried on low heat for a quicker crisp, but watch for uneven cooking.

Personally, I once added a handful of toasted pine nuts into the filling for a little crunch surprise—totally worth it! Don’t be afraid to experiment and find your favorite version.

Serving & Storage Suggestions

Spanakopita triangles are best served warm or at room temperature. I like to plate them with a side of tzatziki or a simple cucumber salad to add a fresh contrast.

For gatherings, they’re perfect finger food—easy to pick up and enjoy without utensils. Pair with a crisp white wine or iced tea for a delightful snack or light meal.

To store, place leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or conventional oven at 350°F (175°C) for about 10 minutes to regain that crispiness. Avoid microwaving, or they’ll get soggy.

These triangles also freeze beautifully—just flash freeze on a tray, then transfer to a freezer bag. Bake frozen at 375°F (190°C) for 20-25 minutes straight from the freezer.

Flavors deepen if you let them sit a bit, but honestly, I prefer them fresh and crisp. Either way, they’re always a hit!

Nutritional Information & Benefits

Each serving of these crispy Greek spanakopita triangles (about 3 pieces) provides roughly:

Calories	280 kcal
Protein	8 grams
Fat	18 grams (mostly from olive oil and feta)
Carbohydrates	20 grams
Fiber	2 grams

Spinach is packed with vitamins A, C, and K, plus iron and antioxidants. Feta adds calcium and protein, while olive oil contributes healthy monounsaturated fats. This recipe is naturally gluten-containing (due to phyllo), but you can adapt with gluten-free phyllo alternatives.

From a wellness perspective, these triangles offer a balanced mix of nutrients that satisfy hunger without weighing you down, making them a smart choice for a snack or light meal.

Conclusion

If you’re looking for a snack that’s easy to whip up but delivers on flavor and texture, these crispy Greek spanakopita triangles with feta and dill should definitely be on your radar. They’re approachable enough for weeknight cooking but special enough to impress guests.

Feel free to make them your own—swap herbs, change cheeses, or add your favorite nuts. I love this recipe because it’s flexible, forgiving, and always reminds me of that quiet, candlelit night when I ended up with something unexpectedly delicious.

Give it a try, and let me know how your version turns out! I’d love to hear your spin on these little crispy bites.

FAQs About Crispy Greek Spanakopita Triangles

Can I make spanakopita triangles ahead of time?

Yes! You can prepare and fold the triangles up to a day in advance, keep them covered in the fridge, and bake when ready. They also freeze well for longer storage.

How do I prevent the phyllo from tearing?

Keep phyllo sheets covered with a damp towel while working, and brush each layer gently with olive oil for flexibility. Work quickly but carefully.

Can I use fresh spinach instead of frozen?

Absolutely. Use about 12 oz fresh spinach, sauté it until wilted, then drain thoroughly before mixing into the filling.

What if I don’t have fresh dill?

Dried dill can be used, but use about one-third of the fresh amount as dried herbs are more concentrated. Alternatively, fresh parsley or mint can add a nice flavor.

Is there a vegan version of spanakopita?

Yes! Replace feta with seasoned tofu or a plant-based cheese, and substitute the egg with a flax or chia egg. Use vegan phyllo dough if available.

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