Spanakopita triangles with store bought phyllo or spanakopitakia

Ingredients

• 425 g (15 oz)fresh spinach
• ½ headcurly-leaf lettuce
• 9spring onions
• 8 g (½ cup, packed and chopped)flat-leaf parsley
• 1egg
• 1 teaspoonsalt
• ⅛ teaspoonpepper
• 30 ml (2 tablespoons)olive oil
• 150 g (1 cup)Greek feta, crumbled
• 454 g (1 lb)phyllo pastry

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F).

2. 2

   Wash the greens

   Wash the spinach and lettuce thoroughly, discarding any wilted or discoloured leaves. Leave the spinach stems on unless they are particularly large and tough.

3. 3

   Chop the greens

   Finely chop the spinach and lettuce, then set them aside.

4. 4

   Prepare the herbs

   Bring a large pot of water to the boil. While it heats, wash and finely chop the spring onions and parsley, using both the white and green parts of the onions.

5. 5

   Arrange the herbs

   Put the chopped parsley and spring onions in a large colander.

6. 6

   Blanch the greens

   Once the water boils, add the spinach and lettuce and blanch for 30 seconds. Drain them into the colander over the spring onions and parsley, pouring the hot water over the herbs. Immediately rinse everything with cold water to cool it and help preserve its green colour.

7. 7

   Squeeze dry

   Let the vegetables drain for a while. To remove as much water as possible, place them in the middle of a square of cheesecloth, tulle or a clean tea towel and squeeze firmly.

8. 8

   Mix the filling

   Put the squeezed vegetables in a bowl. Add the beaten egg, salt, pepper, olive oil and crumbled feta, then mix well.

9. 9

   Prepare to fold

   The filling is ready to use for folding the triangles.

10. 10

    Cut the pastry

    Unroll the phyllo, placing its long edge from left to right on your work surface. Cut strips 7.5 cm (3 inches) wide, starting at the top, and stack them neatly to keep them organised.

11. 11

    Oil the pastry

    When ready to shape the triangles, lay a double layer of phyllo in front of you. Brush it lightly with olive oil rather than soaking it; dipping the pastry brush in the oil once is a useful way to apply a little.

12. 12

    Add the filling

    Place about 10 ml (2 teaspoons) of filling at the bottom of the phyllo strip.

13. 13

    Fold the triangles

    Fold the bottom-left corner over the filling to meet the right edge just above the filling. Fold the new bottom-right corner across to the left edge, then continue alternating sides to form a triangle. Repeat with the remaining strips and filling.

14. 14

    Bake until crisp

    Arrange the triangles on a baking sheet lined with baking parchment and brush their tops with olive oil. Bake on the oven’s bottom rack for about 10 minutes, then move the tray to the middle rack for approximately 10 more minutes, until the phyllo is crisp and toasted tan.

15. 15

    Serve the triangles

    Enjoy the spanakopitakia.

What are spanakopitakia?

Spanakopitakia are small Greek pastries made by wrapping a spinach-and-feta filling in phyllo and baking it until crisp. They take their name from spanakopita, the broader family of Greek spinach pies, and are often shaped as individual triangles.

This version combines spinach with lettuce, spring onions and parsley for a fresh, savoury filling. Draining the greens well and using a double layer of pastry helps the little parcels hold together and bake crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 45 calories, 2g protein, 5g carbs, 2g fat.

The phyllo supplies most of the carbohydrates, while olive oil and feta contribute much of the fat; feta, egg and greens provide the protein. Pair a few triangles with a generous salad or other vegetables to make a more balanced plate.

Build a fresh filling

Leafy greens: spinach provides the familiar earthy flavour, while lettuce adds another tender green. The quick blanch softens both without requiring a long cooking stage.

Herbs and feta: spring onions and parsley bring a bright, savoury note, while Greek feta adds saltiness and richness. Both the white and green onion parts go into the mixture.

Get the filling dry

Squeezing the blanched vegetables is the key preparation task. Excess water can make the filling loose and dampen the delicate pastry, so give the greens time to drain and squeeze them firmly in a clean cloth.

Cool the vegetables under cold running water straight after blanching. This stops the cooking and makes them easier to handle before mixing.

Handle phyllo gently

Phyllo is thin and dries out quickly, so keep the strips stacked while you work. The recipe uses a double layer for each triangle, giving the pastry more structure as you fold.

Lightly brush the pastry with olive oil rather than saturating it. If you are making the triangles gradually, keep unused phyllo covered so it does not dry out.

Follow the triangle folds

Folding: start with the filling at the bottom of a strip and alternate the corners from side to side. Keep each fold snug enough to enclose the filling, but do not pull so hard that the pastry tears.

Filling: use about 10 ml (2 teaspoons) per strip. A modest amount makes it easier to close the parcel and helps prevent filling from escaping during baking.

Look for crisp, toasted pastry

The triangles bake first on the bottom rack and then on the middle rack, for about 20 minutes in total. The recipe’s visual cue is more useful than colour alone: the phyllo should be crisp and a toasted tan.

Oven performance can vary, so check the pastry as it finishes. Move the tray only as directed, after its initial 10 minutes on the lower rack.

Serve as a snack or appetiser

These small triangles suit a sharing platter, a starter or a light lunch. Serve them warm or at room temperature, with a simple tomato and cucumber salad if you want something fresh alongside.

Because the filling is already savoury from the feta and seasoning, keep accompaniments simple rather than adding another strongly salted dish.

Recipe notes & tips

• Wash the leafy vegetables carefully, especially where dirt can collect among the leaves.
• Use a clean tea towel if you do not have cheesecloth for squeezing the greens.
• Stack the cut pastry strips to keep the phyllo organised as you shape the triangles.
• Brush the pastry lightly with oil so it is coated without becoming soggy.
• Keep the spring onion’s white and green parts for the filling.
• Check the pastry near the end of baking for a crisp, toasted-tan finish.

Variations

• Add dill: mix finely chopped dill into the filling for another herb note.
• Use baby spinach: substitute it for the fresh spinach and still blanch it briefly as directed.
• Try another cheese: replace some of the feta with crumbled ricotta for a milder filling.
• Make them smaller: use less filling in each strip and fold as directed.
• Add lemon zest: stir a little zest into the filling for a fresh citrus aroma.

Common mistakes to avoid

• Wet filling: squeeze the greens thoroughly so they do not make the pastry damp.
• Overfilled strips: stick to about 10 ml (2 teaspoons) of filling to make folding easier.
• Dry phyllo: keep the unused pastry stacked and covered while you work.
• Torn pastry: fold gently and avoid pulling the thin layers too tightly.
• Too much oil: brush the phyllo lightly rather than soaking it.
• Pale or soft pastry: bake until the phyllo is crisp and toasted tan, checking near the end.

How to store

Cool the baked triangles, then store them in an airtight container in the fridge for up to 3 days. Reheat in an oven until hot and crisp; microwaving can soften the phyllo.

Frequently asked questions