Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) frozen chopped spinach, thawed and squeezed dry
- 8 oz (225 g) feta, crumbled; 1/2 cup (120 g) ricotta
- 2 large eggs; 3 scallions; 1 small onion; 2 cloves garlic
- 2 tbsp chopped dill; 2 tbsp chopped parsley; 1 tsp lemon zest; pinch nutmeg
- 8 sheets phyllo; 6 tbsp melted butter + 2 tbsp olive oil
- 1 cup (240 g) Greek yogurt; 1 cup grated cucumber; 1 tbsp lemon juice; 1 tbsp olive oil; 1 tbsp chopped dill; 1 small garlic clove
- 1 English cucumber; 2 medium tomatoes; 1 green bell pepper; 1/2 small red onion; 1/2 cup Kalamata olives; 2 oz (60 g) feta
- 3 tbsp olive oil; 1 1/2 tbsp lemon juice; 1 tsp red wine vinegar; 1 tsp dried oregano
- Salt and black pepper; lemon wedges
Do This
- 1. Heat oven to 375°F (190°C). Line 2 sheet pans with parchment.
- 2. Sauté onion, scallions, and garlic in 1 tbsp oil until soft; stir in squeezed spinach and cool.
- 3. Mix spinach with feta, ricotta, eggs, dill, parsley, lemon zest, nutmeg, pepper.
- 4. Melt butter with 2 tbsp oil. Cut 8 phyllo sheets lengthwise into 3 strips. Brush 2 strips, stack, add 1 heaping tbsp filling, and fold into triangles.
- 5. Bake triangles seam-side down 22–25 minutes until deep golden, rotating pans halfway.
- 6. Tzatziki: salt and squeeze grated cucumber; mix with yogurt, garlic, lemon juice, olive oil, dill, salt. Salad: whisk oil, lemon, vinegar, oregano; toss with cucumber, tomatoes, bell pepper, red onion, olives, and feta.
- 7. Plate 3 triangles with salad, a dollop of tzatziki, extra olives, and lemon wedges.
Why You’ll Love This Recipe
- Golden, shatteringly crisp phyllo triangles with a bright, herb-lifted spinach and feta filling.
- A complete lunch plate: creamy tzatziki, lemony Greek salad, and briny Kalamata olives.
- Make-ahead friendly: assemble and freeze triangles, then bake straight from frozen.
- Balanced flavors and textures—cool, creamy, crunchy, salty, and citrusy—on one plate.
Grocery List
- Produce: Frozen chopped spinach (1 lb), 1 small yellow onion, 3 scallions, 3 cloves garlic, 2 lemons, fresh dill, fresh parsley, 1 English cucumber, 2 medium tomatoes, 1 green bell pepper, 1/2 small red onion
- Dairy: Feta (10 oz total if also for salad), Ricotta (1/2 cup), Greek yogurt (1 cup), Unsalted butter (6 tbsp), Eggs (2)
- Pantry: Phyllo dough (8 sheets from a 16 oz package), Extra-virgin olive oil, Red wine vinegar, Dried oregano, Kalamata olives (jar, pitted), Salt, Black pepper, Ground nutmeg, Parchment paper
Full Ingredients
Spanakopita Triangles
- 1 lb (450 g) frozen chopped spinach, thawed and squeezed very dry
- 1 tbsp olive oil (for sautéing)
- 1 small yellow onion, finely diced
- 3 scallions, thinly sliced
- 2 cloves garlic, minced
- 8 oz (225 g) feta, crumbled
- 1/2 cup (120 g) whole-milk ricotta
- 2 large eggs, lightly beaten
- 2 tbsp fresh dill, finely chopped
- 2 tbsp flat-leaf parsley, finely chopped
- 1 tsp finely grated lemon zest
- Pinch ground nutmeg
- 1/2 tsp freshly ground black pepper (salt to taste; feta is salty)
- 8 sheets phyllo dough (about 9 x 14 inches), thawed
- 6 tbsp unsalted butter, melted
- 2 tbsp extra-virgin olive oil (stir into melted butter)
- Optional: 1 tsp sesame seeds for topping
Tzatziki
- 1 cup (240 g) whole-milk Greek yogurt
- 1 cup grated English cucumber (about 1/2 cucumber), lightly salted
- 1 small garlic clove, finely grated
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh dill, finely chopped
- 1/4 tsp kosher salt, or to taste
- Pinch black pepper
Lemony Greek Salad
- 1 English cucumber, half-moons
- 2 medium tomatoes, chopped (or 1 1/2 cups cherry tomatoes, halved)
- 1 green bell pepper, thinly sliced
- 1/2 small red onion, very thinly sliced
- 1/2 cup pitted Kalamata olives
- 2 oz (60 g) feta, diced
- 3 tbsp extra-virgin olive oil
- 1 1/2 tbsp fresh lemon juice
- 1 tsp red wine vinegar
- 1 tsp dried oregano
- 1/4 tsp kosher salt and a few grinds black pepper
For Serving
- 12–16 extra Kalamata olives
- Lemon wedges
- Extra chopped dill or parsley for garnish
Step-by-Step Instructions
Step 1: Heat the oven and prepare your pans
Preheat the oven to 375°F (190°C). Line two rimmed sheet pans with parchment paper. This keeps the phyllo crisp and prevents sticking.
Step 2: Make the spinach filling
In a large skillet over medium heat, warm 1 tbsp olive oil. Add the diced onion and cook 3–4 minutes until translucent. Stir in the scallions and garlic and cook 1 minute more until fragrant. Add the well-squeezed spinach and toss just to combine and evaporate any lingering moisture, 1–2 minutes. Transfer to a large bowl and let cool 5 minutes.
Stir in the feta, ricotta, eggs, dill, parsley, lemon zest, nutmeg, and black pepper. Taste a small bit (or cook a teaspoon of filling in a skillet) and add salt only if needed—feta is salty.
Step 3: Set up the phyllo station
In a small bowl, mix the melted butter with 2 tbsp olive oil. Unwrap the phyllo and keep it covered with a piece of plastic wrap and a barely damp kitchen towel to prevent drying. Place a cutting board nearby for folding and a pastry brush for the butter mixture.
Step 4: Assemble the triangles
Stack the 8 phyllo sheets and cut the stack lengthwise into 3 even strips (about 3 inches wide), yielding 24 strips. Working with two strips at a time, lightly brush one strip with the butter mixture, top with a second strip, and brush lightly again. Place 1 heaping tablespoon of filling at the bottom end. Fold the corner over the filling to form a triangle, then continue folding up in a flag pattern to the end. Brush the outside lightly and place seam-side down on the prepared sheet pan. Repeat to make 12 triangles. Sprinkle with sesame seeds if using.
Step 5: Bake until deeply golden
Bake for 22–25 minutes, rotating pans halfway through, until the triangles are deep golden and crisp. If using convection, check at 20 minutes. Let cool 5 minutes on the pan to set the layers.
Step 6: Make the tzatziki
While the triangles bake, toss the grated cucumber with a pinch of salt and let stand 5 minutes. Squeeze the cucumber dry in a clean towel. In a bowl, mix yogurt, garlic, lemon juice, olive oil, dill, salt, and pepper. Fold in the cucumber. Chill until serving.
Step 7: Toss the lemony Greek salad and plate
Whisk olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper in a large bowl. Add the cucumber, tomatoes, bell pepper, red onion, olives, and feta; toss gently. Plate 3 warm triangles with a generous scoop of salad, a dollop of tzatziki, extra Kalamata olives, and lemon wedges. Garnish with dill or parsley.
Pro Tips
- Squeeze the spinach thoroughly—wring it out until no liquid drips. Watery filling softens the phyllo.
- Keep phyllo covered with plastic plus a barely damp towel. Brush lightly; too much fat makes layers slip.
- Butter-and-oil blend prevents scorching and keeps the crust flaky rather than brittle.
- For extra crispness, bake on the lower-middle rack and preheat the pans for 2 minutes before loading.
- Freeze unbaked triangles in a single layer, then bag. Bake from frozen at 375°F (190°C) for 28–32 minutes.
Variations
- Spanakopita pie: Layer 8–10 buttered sheets in a 9 x 13-inch pan, add filling, top with 8–10 sheets, score, and bake 40–45 minutes at 375°F (190°C).
- Greens swap: Use half spinach, half chopped Swiss chard or blanched kale; sauté until wilted and dry.
- Herby twist: Add 1–2 tbsp chopped fresh mint and a pinch of red pepper flakes to the filling.
Storage & Make-Ahead
Refrigerate baked triangles in an airtight container up to 3 days; re-crisp at 350°F (175°C) for 8–10 minutes. Freeze unbaked triangles up to 2 months and bake straight from frozen, adding 5–7 minutes. Tzatziki will keep 2 days refrigerated. Salad is best fresh; prep vegetables and dressing up to 24 hours ahead and toss just before serving.
Nutrition (per serving)
Approximate per plate (3 triangles, salad, tzatziki): 850 calories; 25 g protein; 58 g fat; 45 g carbohydrates; 4 g fiber; 1500 mg sodium. Values will vary based on brands and exact portions.
