Quick Recipe Version (TL;DR)
Quick Ingredients
- 16 sheets phyllo (from a 16 oz/454 g package), thawed
- 8 tbsp unsalted butter, melted
- 2 tbsp extra-virgin olive oil (for filling), plus 1 tbsp (for tzatziki)
- 16 oz (450 g) frozen chopped spinach, thawed and squeezed very dry
- 4 scallions, thinly sliced
- 2 garlic cloves, minced
- 8 oz (225 g) feta, crumbled
- 1/2 cup (120 g) whole-milk ricotta
- 2 large eggs
- 1/3 cup chopped fresh dill, plus more for garnish
- 1/4 cup chopped fresh parsley
- Zest of 1 lemon, plus lemon wedges to serve
- 3/4 tsp kosher salt, divided; 1/2 tsp black pepper; pinch ground nutmeg
- 1 cup (240 g) plain Greek yogurt
- 1 cup grated seedless cucumber (about 1/2 large English cucumber)
- 1 tbsp fresh lemon juice; 1 small garlic clove, grated
Do This
- 1. Heat oven to 375°F (190°C). Line 2 sheet pans with parchment.
- 2. Squeeze spinach very dry. Sauté scallions in 2 tbsp oil; add garlic 30 seconds.
- 3. Mix spinach, scallions, feta, ricotta, eggs, dill, parsley, lemon zest, nutmeg, 1/2 tsp salt, and pepper.
- 4. Make tzatziki: salt grated cucumber (1/4 tsp), squeeze dry; mix with yogurt, lemon juice, 1 tbsp oil, garlic, dill, pepper. Chill.
- 5. Stack 2 phyllo sheets, brushing lightly with butter. Cut into 3 long strips.
- 6. Place 1 tbsp filling at one end; fold into triangles “flag-style.” Brush tops with butter. Repeat to make 24.
- 7. Bake 22 minutes, rotating pans halfway, until deep golden. Rest 5 minutes; serve warm with tzatziki and lemon.
Why You’ll Love This Recipe
- Classic Greek flavors—spinach, feta, dill, and lemon—wrapped in shatteringly crisp, buttery phyllo.
- Freezer-friendly triangles bake straight from frozen for effortless entertaining.
- Bright, cool tzatziki balances the rich, flaky pastry perfectly.
- Step-by-step folding method makes tidy, bakery-quality triangles at home.
Grocery List
- Produce: 1 large English cucumber, 1 lemon, 1 bunch scallions, fresh dill, fresh parsley, 2 garlic cloves (+1 small for tzatziki)
- Dairy: Feta (8 oz), ricotta (1/2 cup), Greek yogurt (1 cup), unsalted butter (1 stick)
- Pantry: Frozen chopped spinach (16 oz), phyllo dough (16 oz package), olive oil, kosher salt, black pepper, ground nutmeg
Full Ingredients
Spanakopita Filling
- 16 oz (450 g) frozen chopped spinach, fully thawed and squeezed very dry
- 2 tbsp extra-virgin olive oil
- 4 scallions, thinly sliced
- 2 garlic cloves, minced
- 8 oz (225 g) feta cheese, crumbled
- 1/2 cup (120 g) whole-milk ricotta
- 2 large eggs, lightly beaten
- 1/3 cup finely chopped fresh dill
- 1/4 cup finely chopped fresh flat-leaf parsley
- Zest of 1 lemon
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Pinch ground nutmeg
Phyllo & Assembly
- 16 sheets phyllo (from a 16 oz/454 g package), completely thawed
- 8 tbsp (113 g) unsalted butter, melted
- Lemon wedges and extra dill, for serving
Tzatziki
- 1 cup (240 g) plain Greek yogurt (2% or whole milk)
- 1 cup grated seedless cucumber (about 1/2 large English cucumber)
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- 1 tbsp finely chopped fresh dill
- 1/4 tsp kosher salt, plus black pepper to taste
Step-by-Step Instructions
Step 1: Thaw phyllo and prep the cucumber
Thaw phyllo in the refrigerator overnight, then let it sit at room temperature for 30–45 minutes before using. Grate the cucumber on the large holes of a box grater, toss with 1/4 tsp salt, and set in a fine-mesh sieve for 10 minutes to release excess moisture; squeeze dry in a clean towel.
Step 2: Make the tzatziki
In a bowl, combine the squeezed cucumber, Greek yogurt, 1 tbsp olive oil, 1 tbsp lemon juice, grated garlic, dill, a pinch of black pepper, and a tiny pinch of salt if needed. Stir until creamy. Cover and refrigerate so the flavors meld while you bake.
Step 3: Prepare the spinach filling
Heat 2 tbsp olive oil in a skillet over medium heat. Sauté scallions until soft, 2–3 minutes. Stir in garlic for 30 seconds until fragrant. In a large bowl, combine the very dry spinach, warm scallion mixture, feta, ricotta, eggs, dill, parsley, lemon zest, nutmeg, 1/2 tsp salt, and black pepper. Mix until evenly combined and slightly creamy. Taste and adjust seasoning (remember feta is salty).
Step 4: Set the oven and butter station
Heat the oven to 375°F (190°C). Line two rimmed sheet pans with parchment. Melt the butter and keep it warm but not hot. Unwrap the phyllo and immediately cover it with a barely damp, clean kitchen towel and a dry towel on top to prevent drying.
Step 5: Stack and cut the phyllo
Place one sheet of phyllo on your work surface (long side facing you) and lightly brush with melted butter. Top with a second sheet and brush lightly again. Using a sharp knife or pizza wheel, cut the stacked sheets into 3 equal long strips (about 3 inches/7.5 cm wide).
Step 6: Fill and fold into triangles
Place 1 tablespoon of filling at the bottom end of each strip. Fold the bottom corner up over the filling to form a triangle. Continue folding “flag-style” up the strip to the end, keeping edges aligned. Tuck in any stray bits and place seam-side down on the prepared sheet pans. Brush the tops lightly with butter. Repeat with more phyllo to make 24 triangles (use 16 sheets total, making 8 two-sheet stacks, each cut into 3 strips).
Step 7: Bake, rest, and serve
Bake at 375°F (190°C) for 22 minutes, rotating the pans front-to-back and top-to-bottom halfway through, until the triangles are deep golden and crisp. Cool 5 minutes to set the layers. Serve warm with chilled tzatziki, extra dill, and lemon wedges for squeezing.
Pro Tips
- Thaw phyllo in the fridge 12–24 hours ahead; room-temperature thawing can cause cracking.
- Bone-dry spinach is key: squeeze by the handful until no more liquid drips. Excess moisture makes soggy pastry.
- Work swiftly and keep phyllo covered with a damp towel plus a dry towel to prevent drying.
- Use gentle buttering—too much butter can seep and burn; too little won’t flake. Aim for a thin, even sheen.
- For ultra-crisp bottoms, preheat the sheet pans in the oven while you assemble, then line and load quickly.
Variations
- Sheet-Pan Spanakopita: Layer half the phyllo (buttered between sheets) in a 9×13-inch pan, spread filling, top with remaining sheets, score, and bake 35–40 minutes.
- Artichoke Twist: Fold 1 cup well-drained, chopped artichoke hearts into the filling for extra tang and texture.
- Nutty Finish: Sprinkle a few sesame or nigella seeds over the buttered tops before baking for a fragrant crunch.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container up to 3 days; reheat at 350°F (175°C) for 10–12 minutes until re-crisped. To freeze unbaked triangles, place in a single layer on a sheet pan until firm, then store in a zip-top bag up to 2 months. Bake from frozen at 375°F (190°C) for 25–28 minutes. Baked triangles can also be frozen and reheated at 350°F (175°C) for 12–15 minutes. Tzatziki keeps 3 days refrigerated.
Nutrition (per serving)
Approximate for 1 serving (3 triangles + 2 tbsp tzatziki): 410 calories; 27 g fat; 27 g carbohydrates; 14 g protein; 2 g fiber; 900 mg sodium.
