Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) frozen chopped spinach, thawed and squeezed very dry
- 6 oz (170 g) feta, crumbled
- 3 scallions, thinly sliced
- 1/4 cup (10 g) chopped fresh dill
- 2 large eggs
- 2 tbsp olive oil
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 lb (454 g) phyllo dough (about 18 x 13-inch sheets), thawed
- 1/2 cup (113 g) unsalted butter, melted
- For dip: 1 cup (240 g) plain Greek yogurt, 1 tbsp lemon zest, 2 tbsp lemon juice, 1 small garlic clove (grated), 1 tbsp olive oil, 1 tbsp chopped dill, 1/4 tsp salt
Do This
- 1. Heat oven to 375°F (190°C). Line 2 baking sheets with parchment.
- 2. Mix spinach, feta, scallions, dill, eggs, olive oil, salt, and pepper.
- 3. Whisk dip ingredients; chill while you bake.
- 4. Cut phyllo into 3 long strips per sheet; keep covered with a barely damp towel.
- 5. Butter 1 strip, stack a second strip, add 1 tbsp filling, fold into triangles.
- 6. Bake 18–22 minutes until crisp and deep golden, rotating pans halfway.
- 7. Cool 5 minutes; serve warm with lemony yogurt dip.
Why You’ll Love This Recipe
- Ultra-crisp, flaky phyllo layers with a savory spinach-feta center.
- Triangle shape is easy to hold, share, and dip—great for parties or weeknight snacking.
- The lemony yogurt dip adds brightness and balances the rich, buttery pastry.
- Make-ahead friendly: assemble and freeze, then bake straight from frozen.
Grocery List
- Produce: scallions (3), fresh dill (small bunch), 1 lemon, 1 small garlic clove
- Dairy: feta cheese (6 oz), plain Greek yogurt (1 cup), unsalted butter (1/2 cup), eggs (2)
- Pantry: phyllo dough (1 lb package), olive oil, kosher salt, black pepper, parchment paper (helpful)
Full Ingredients
Spanakopita Filling
- 1 lb (454 g) frozen chopped spinach, thawed
- 6 oz (170 g) feta cheese, crumbled
- 3 scallions, thinly sliced (about 1/2 cup)
- 1/4 cup (10 g) fresh dill, finely chopped
- 2 large eggs
- 2 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt (reduce to 1/4 tsp if your feta is very salty)
- 1/4 tsp freshly ground black pepper
Phyllo Pastry
- 1 lb (454 g) phyllo dough, thawed (typically 18 x 13-inch sheets)
- 1/2 cup (113 g) unsalted butter, melted (warm is fine; hot is not)
Lemony Yogurt Dip
- 1 cup (240 g) plain Greek yogurt (2% or whole milk preferred)
- 1 tbsp finely grated lemon zest
- 2 tbsp fresh lemon juice
- 1 small garlic clove, finely grated (about 1/2 tsp)
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh dill, finely chopped
- 1/4 tsp kosher salt, plus more to taste
- 1–2 tbsp water (optional, to thin to a drizzling consistency)
Step-by-Step Instructions
Step 1: Thaw and prep your workspace
Move the phyllo dough from the freezer to the refrigerator at least 8 hours (or overnight) before you plan to cook. About 30 minutes before assembling, set it on the counter (still wrapped) to take the chill off so it’s more flexible.
Heat the oven to 375°F (190°C). Line 2 rimmed baking sheets with parchment paper. Melt the butter and set it near your work area with a pastry brush. Have a clean kitchen towel ready; dampen it slightly and wring it out well.
Step 2: Squeeze the spinach very dry
Place the thawed spinach in a clean towel (or several layers of paper towels) and squeeze firmly over the sink until no more liquid drips out. This step is the key to avoiding soggy triangles.
You should end up with a compact, fairly dry ball of spinach. Break it apart a bit before mixing so it distributes evenly.
Step 3: Mix the filling
In a medium bowl, combine the spinach, crumbled feta, scallions, dill, eggs, olive oil, salt, and pepper. Mix until everything is evenly combined and the eggs are fully incorporated.
Taste a small bit of filling (it’s fine to taste as-is) and adjust salt if needed. Feta varies a lot in saltiness, so you may not need more.
Step 4: Make the lemony yogurt dip
In a small bowl, whisk together the Greek yogurt, lemon zest, lemon juice, grated garlic, olive oil, dill, and salt. If you want a looser, more dip-and-drizzle consistency, whisk in 1–2 tablespoons water.
Cover and refrigerate while you assemble and bake the triangles. The flavor gets even better after 15–20 minutes.
Step 5: Prepare the phyllo (and keep it from drying out)
Unwrap the phyllo and gently unroll the stack. Immediately cover it with the barely damp towel. Work with a few sheets at a time, keeping the rest covered; phyllo dries fast.
If your phyllo sheets are about 18 x 13 inches, cut the stack in half lengthwise into 3 long strips per sheet (each strip about 4 1/3 inches wide). A pizza cutter works great for this.
Step 6: Fold the triangles
Place one strip of phyllo on your work surface and lightly brush with melted butter. Place a second strip directly on top (this double layer helps prevent tearing and makes a sturdier triangle), and brush the top lightly with butter.
Spoon about 1 tablespoon of filling near the bottom of the strip (about 1 inch from the end). Fold the bottom corner up and over to form a triangle. Continue folding up like you’d fold a flag—triangle over triangle—until you reach the end. Brush the outside lightly with butter and place on the prepared baking sheet.
Repeat with remaining strips. Aim for 24 triangles, each roughly 2 1/2 to 3 inches wide.
Step 7: Bake until crisp and deeply golden
Arrange triangles on the baking sheets with a little space between them for airflow. Bake at 375°F (190°C) for 18–22 minutes, rotating the pans and swapping racks halfway through, until the phyllo is crisp and a deep golden brown.
If some triangles brown faster (hot spots happen), rotate the pan sooner and pull any extra-browned pieces a minute early.
Step 8: Cool briefly and serve with dip
Let the spanakopita triangles cool on the baking sheet for 5 minutes (they crisp up even more as they cool). Serve warm or at room temperature with the lemony yogurt dip on the side.
If you’d like, finish with a little extra chopped dill or a small sprinkle of lemon zest over the dip for a fresh pop of color.
Pro Tips
- Dry spinach = crisp triangles. If you’re unsure, squeeze again. Excess moisture is the most common reason for soggy phyllo.
- Keep phyllo covered. Use a barely damp towel (not wet) to prevent drying and cracking while you fold.
- Use a light hand with butter. A thin, even brushing crisps beautifully without making the triangles greasy.
- Uniform filling helps. Stick to about 1 tablespoon filling per triangle so they fold neatly and bake evenly.
- Rotate for even color. Phyllo browns quickly; rotating pans halfway gives a more consistent golden finish.
Variations
- Herb swap: Replace half (or all) of the dill with fresh parsley or mint for a different Greek-inspired profile.
- Add lemon to the filling: Mix in 1 tsp lemon zest to the spinach-feta mixture for extra brightness.
- Make it spicy: Add 1/4 tsp crushed red pepper flakes to the filling, or stir a pinch into the yogurt dip.
Storage & Make-Ahead
Refrigerate baked triangles: Store cooled triangles in an airtight container in the refrigerator for up to 4 days. Re-crisp on a baking sheet at 350°F (175°C) for 8–10 minutes. (A toaster oven works great.)
Freeze before baking (best make-ahead option): Assemble triangles, place them on a parchment-lined sheet pan, and freeze until solid (about 2 hours). Transfer to a freezer bag or airtight container and freeze up to 2 months. Bake from frozen at 375°F (190°C) for 22–28 minutes, until deep golden and crisp.
Dip storage: The yogurt dip keeps refrigerated in a covered container for up to 3 days. Stir before serving; add a splash of water if it thickens.
Nutrition (per serving)
Approximate, per serving (assuming 8 servings, 3 triangles each, including a small portion of dip): Calories: 360; Protein: 14 g; Carbohydrates: 26 g; Fat: 22 g; Fiber: 3 g; Sodium: 520 mg.
