Greek Mini Spanakopita Triangles Recipe (Spanakopitakia)

Greek Mini Spanakopita Triangles, also called Spanakopitakia, are bite-sized savory pastries filled with a flavorful spinach and feta cheese mixture wrapped in crispy phyllo dough. These traditional Greek appetizers are perfect as party bites, snacks, or anytime you crave a delicious Mediterranean treat.

What Are Spanakopitakia?

Spanakopitakia (plural) are individual small versions of Greek spanakopita — one of Greece’s most beloved savory recipes. Instead of a large pie, here the spinach–feta filling is wrapped in phyllo pastry and baked to golden perfection, creating a crispy, flavorful snack that’s loved around the world.

This appetizer combines tender spinach, aromatic herbs, and salty feta cheese inside ultra-thin, flaky phyllo sheets — truly addictive and vegetarian-friendly.

Ingredients (Makes ~18–20 Triangles)

🌿 Filling

• 500 g fresh spinach, washed & chopped
• 2 red onions, finely chopped
• 1 spring onion, finely chopped (optional)
• 2 cloves garlic, crushed
• 200 g crumbled feta cheese
• 2 beaten eggs
• A pinch of grated nutmeg
• 1–2 tbsp fresh dill, chopped (optional)
• Salt & black pepper to taste

🥐 Phyllo & Brush

• 10 sheets phyllo dough, thawed
• Melted butter or olive oil for brushing

How to Make Greek Mini Spanakopita Triangles

1. Prepare the Spinach Filling

Heat a knob of butter or olive oil in a pan. Sauté onions until softened and fragrant. Add garlic and cook briefly, then stir in spinach in batches until wilted. Remove excess water, transfer to a bowl, and let cool.

Once cooled, mix in crumbled feta, beaten eggs, grated nutmeg, chopped dill, salt, and pepper. This forms the rich, flavorful filling that makes these triangles irresistible.

2. Prep the Phyllo Dough

Lay one sheet of phyllo on a clean work surface and brush lightly with melted butter or olive oil. Place another sheet on top and brush again. This creates crisp, golden layers when baked.

Cut the phyllo stack lengthwise into 3–4 strips, depending on how big you want your triangles.

3. Shape the Triangles

Place about a tablespoon of the spinach-feta filling at the end of each phyllo strip. Fold one corner over to form a triangle, then continue folding in a triangle pattern until the strip is completely wrapped.

Repeat for all strips until the filling is used up.

4. Bake to Golden Perfection

Preheat the oven to 180 °C (350 °F). Place shaped triangles on a greased baking tray and brush the tops generously with melted butter or olive oil. Bake for 25–30 minutes until golden brown and flaky.

The result? Perfectly crisp Greek spanakopitakia that are light, flavorful, and incredibly satisfying — ideal as starters or snack bites.

Tips for Best Spanakopitakia

✔ Drain spinach well — excess moisture can make the triangles soggy.
✔ Keep phyllo covered with a damp cloth so it doesn’t dry out.
✔ Add herbs like dill for extra classic Greek flavour.
✔ Brush generously with butter/olive oil for golden crispiness.

Serving Suggestions

Greek mini spanakopita triangles are best served with:

• Greek tzatziki or yogurt dip
• Fresh Greek salad with olives and cucumber
• Lemon wedges to squeeze on top

These spinach triangles make for an excellent party appetizer, picnic snack, or even a light lunch option!

How to Store & Make Ahead

• Refrigerate: Store baked triangles in an airtight container up to 2 days.
• Freeze: You can freeze pre-shaped triangles on a tray, then bake them straight from frozen (just add extra 5–7 mins).
• Reheat: Warm in oven for best texture.