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Baked Spanakopita Triangles on a plate with tzatziki dipping sauce.

Spanakopita Triangles

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  • Author: Jess Larson | Plays Well With Butter
  • Prep Time: 50 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 15 minutes (includes inactive time)
  • Yield: 12 triangles 1x
  • Category: Appetizer, Main Dish
  • Method: Baked, Stovetop
  • Cuisine: Greek & Mediterranean
  • Diet: Vegetarian


Not your average Spanakopita recipe, these Individual Spanakopita Triangles are a hearty, satisfying, & modern twist on the traditional Greek dish we all know & love. Naturally vegetarian & totally delish, perfect as a party appetizer or light dinner!


  • 8 sheets phyllo/fillo dough, thawed from frozen
  • one (1) 16-ounce package frozen chopped spinach, thawed from frozen
  • 1 tablespoon DeLallo Extra Virgin Olive Oil, plus 1/3 cup for brushing
  • 1/2 medium yellow onion, diced
  • 3 cups finely chopped kale
  • 3 cloves garlic, finely chopped or grated
  • 1 lemon, zested
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt 
  • optional: up to 1/2 teaspoon crushed red pepper
  • one (1) 7.5-ounce package DeLallo Quartered Marinated Artichokes, drained & rinsed
  • one (1) 7-ounce package DeLallo Jumbo Pitted Calamata Olives, drained & rinsed
  • 6 ounces feta, crumbled
  • 1/2 cup pine nuts
  • 1 large egg



  • Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper for easy clean up. Set aside.
  • Unfold the phyllo: Fair warning – phyllo is incredibly delicate; take extra care as you work with it. Carefully remove the thawed phyllo dough from its packaging & unfold it. Set it atop a damp kitchen towel or damp paper towels on your work station. Cover it with a second damp kitchen towel (or paper towels). Set aside.
  • Squeeze excess moisture from the spinach: Placed the thawed chopped spinach on a kitchen towel (or a few sturdy paper towels). Wring the towel over the sink to squeeze excess water out of the spinach; there will be a lot! Set aside.
  • Drain & rinse both the marinated artichoke hearts & the pitted calamata olives. Pat dry to remove excess water, & set aside.


  1. Cook the onion, kale & aromatics: Add the olive oil to a medium skillet over medium heat. Season with 1 teaspoon kosher salt & cook, stirring occasionally, until the onions begin to soften, 2-3 minutes. Add the kale to the skillet. Continue to cook, stirring occasionally, until the kale is vibrantly green & wilts slightly. Add the garlic, lemon zest, dried oregano, & crushed red pepper (as desired) to the skillet. Stir to combine. Cook for 1-2 minutes more, until fragrant.
  2. Mix the spanakopita filling: Carefully transfer the onion & kale mixture to the bowl of a food processor, along with the squeezed spinach, rinsed artichoke hearts & olives, crumbled feta, pine nuts, & egg. Cover & pulse to combine; the mixture should come together in a homogenous mixture with visible pieces of olive, artichoke heart, pine nuts & cheese. Set aside.
  3. Assemble the spanakopita triangles (step-by-step photos in the blog post, above):
    1. Reminder: phyllo is incredibly delicate; take extra care as you work with it. Carefully place a sheet of phyllo dough on the counter. Set a second sheet directly atop the first, creating a 2-ply layer of phyllo. The phyllo may tear a little bit as you handle it, which is okay since it’ll be folded into multiple layers around the spanakopita, though you want to avoid large tears. Use a small paring knife to slice the phyllo into 4 even strips crosswise.
    2. Place 1/4 cup of the spanakopita filling at the bottom end of each phyllo strip. Use a pastry brush to brush olive oil across the length of the rest of each phyllo strip.
    3. Fold the bottom right corner of the phyllo diagonally over the filling to the left edge of the phyllo strip, ensuring that the edges of the dough line up & cover the filling. Gently pat down, as needed, to ensure that the spanakopita filling is evenly dispersed throughout the first fold.
    4. Take the bottom left corner & fold it straight up the left edge, ensuring that the edges are aligned.
    5. Repeat Step 3.3 (starting at the bottom left corner) & Step 3.4 (starting at the bottom right corner), until the phyllo is completely folded around the spanakopita filling in a nice little triangle. If there is excess phyllo after the final fold, you can trim it off or tuck it around the spanakopita triangle. Set the folded spanakopita triangle atop the prepared baking sheet & set aside.
    6. Repeat Steps 3.3-3.5 with the remaining 3 spanakopita, then repeat Steps 3.1-3.5 until all of the filling has been used. You should yield about 12 spanakopita triangles.
  4. Bake: Place the spanakopita triangles in the oven. Bake for 20 minutes, rotating the pan halfway through, until the spanakopita triangles are beautifully golden-brown.
  5. Serve: Remove the spanakopita triangles from the oven. Allow to cool for at least 5-10 minutes before serving. Serve warm or at room temperature, with your favorite Greek-ish dips & side dishes. Enjoy!


  • Storage & freezing: Cooked spanakopita triangles will keep stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
  • How to reheat spanakopita: Spanakopita is best reheated in the oven or an air fryer. Reheat at 400 degrees for 5-7 minutes, until warmed through.
  • Meal prep/Make-ahead: 2 options for prepping these spanakopita triangles in advance, depending on how much time you have to prep ahead:
    • 20-minute meal prep: Follow Steps 1-2 of Recipe Directions to prep the spanakopita filling. Transfer to an airtight container & store in the refrigerator for up to 3 days. At dinnertime, simply assemble & bake the spanakopita according to Steps 3-5 of Recipe Directions.
    • 45-minute meal prep: Follow Steps 1-3 of Recipe Directions to prep the spanakopita filling & assemble the spanakopita triangles. Arrange the prepared spanakopita triangles in a single layer on a baking sheet or in an airtight container. Cover completely with damp paper towels. Store in the refrigerator for up to 1 day before baking them off according to Steps 4-5 of Recipe Directions.