Simple Spanakopita Triangles


Combine frozen spinach, feta cheese, and a packet of phyllo and … presto!
You have a batch of Greek-style nibbles that taste great served warm or at room temperature.

  • 32Servings


    • 6 Tbs. olive oil, divided
    • 1 large onion, finely chopped (2 cups)
    • 2 10-oz. pkg. frozen spinach, squeezed dry and chopped
    • 8 oz. crumbled feta cheese
    • 16 frozen phyllo sheets, thawed


    1. Heat 1 Tbs. oil in large skillet over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until beginning to brown. Add spinach, and cook 3 minutes more, or until mostly dry. Transfer to bowl to cool. Stir feta cheese into cooled spinach mixture.

    2. Preheat oven to 350°F. Coat two baking sheets with cooking spray.

    3. Place 1 phyllo sheet on work surface with short side nearest you. Brush phyllo sheet with olive oil. Set second phyllo sheet on top, and brush with oil. Cut phyllo stack into 4 long strips. Spoon 11/2 Tbs. spinach mixture on short end of each phyllo strip. Fold end of strip over filling to make a triangle. Fold pointed end up to seal triangle. Continue folding pointed ends up and over phyllo strip until you have a filled triangle. Transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling.

    4. Bake 15 to 20 minutes, or until golden brown. Cool 10 minutes before serving.

    Nutrition Information

    • Calories: 79
    • Carbohydrate Content: 7 g
    • Cholesterol Content: 6 mg
    • Fat Content: 5 g
    • Fiber Content: 0.5 g
    • Protein Content: 2 g
    • Saturated Fat Content: 2 g
    • Sodium Content: 124 mg
    • Sugar Content: 0.5 g