Spanakopita has got to be one of the most well known Greek appetizers on the planet. Spinach, herbs, and creamy feta cheese are wrapped in a flaky phyllo pastry. So much to love about these little triangles! Especially when they’re served with tzatziki! Make an extra batch for the freezer.
Here are some very important tips before we begin:
1) I can’t stress enough how important it is that the phyllo stays in its packaging until it is at room temperature! The best way to do this is by defrosting it overnight in your refrigerator (since it’s usually sold in the freezer section). Take it out in the morning or at least 2 hours before you use it and leave it in its packaging to come to room temperature.
2) Use full-fat cheese. The low-fat variety has a sweet taste and will affect the final product in a negative way.
3) If you cannot find fresh dill, you may use the dried form, but less.
4) Add the eggs to your mixture last. This way, you can taste the filling and adjust the seasoning if needed.
5) Baby spinach is very easy to find over here where I live. You can buy regular spinach that is sold in bunches. Just make sure to wash it very well. Baby spinach is really convenient since it is already washed and ready to use. That said, use what you can find.
6) This recipe makes a pretty big batch of triangle appetizer-sized spinach pies (about 40-46). If you don’t need that many, freeze them before baking or just make half of this batch. Just wrap the tray that they are made in with lots of plastic wrap and they will stay fresh for about 2 months in the freezer. I actually double this recipe when I’m making them and freeze as many as I can for those times when I’m swamped with work and don’t have time to cook 🙂 Baking time will be longer.
Now that we’ve got that down, we’re ready to prepare this batch of deliciousness!
Freezer Instructions
The best part about this appetizer is that it freezes beautifully. Trays of these unbaked spinach pies will keep fresh for months. They never lasted longer than two months in our home but, I would imagine that if they’re sealed tight in plastic wrap, they will keep fresh for 3-4 months. So, make extra!!
- Assemble the spinach pies and place them in trays that have been lined with parchment paper.
- Do not brush the tops with melted butter or olive oil. Otherwise, the plastic wrap will stick to the pies.
- Wrap the trays tightly with plastic wrap and label them.
- Freeze!
To bake the frozen pies: Remove the plastic wrap and brush the tops with butter or olive oil. Sprinkle them with some salt. Cover the trays loosely with foil and bake them frozen in a preheated 375 °F oven for 40 minutes. Remove the foil and bake them for an additional 15-20 minutes or until golden and crisp.
I hope that you give this spanakopita recipe a try. If you do, let me know how it turned out in the comments section. I read all of your comments and add your recipe requests to my list. Kali Orexi & filakia xx Dimitra I’ll see you back here soon with another delicious recipe worth sharing.
Watch the Video
SPANAKOPITA: Greek Spinach & Phyllo Triangles
Spanakopita has got to be one of the most well known Greek appetizers on the planet. Spinach, herbs, and creamy feta cheese are wrapped in a flaky phyllo pastry. So much to love about these little triangles! Especially when they're served with tzatziki! Make an extra batch for the freezer.
Ingredients
- 2 pounds #4 phyllo pastry, at room temperature
- 1 pound or 3 bunches baby spinach, chopped
- 2 bunches of fresh dill, finely chopped, or 2 teaspoons dried dill
- 6 scallions, thinly sliced
- 15 ounces ricotta cheese, full fat, and at room temperature
- 1 pound feta cheese, crumbled
- 4 eggs, beaten and at room temperature
- 1 pound butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper to taste
Instructions
Preheat your oven to 375 °F, 190 °C.
Line 2 half-sheet baking pans with parchment paper.
Make the filling:
Combine the feta cheese, ricotta, eggs, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.
Add the scallions and beat until combined.
While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated.
Mix everything together with a spatula and set it aside
Assemble the triangles:
While the phyllo is still rolled in its packaging, cut it into three equal portions. Unwrap one portion and leave the rest in their packaging so that they do not dry out.
Work with two layers of phyllo at a time and drizzle some melted butter between the two layers and on top.
Place a tablespoon of spanakopita filling at the bottom of the strip and roll it up, flag style. See video.
Place the triangles on the baking trays and continue assembling them until the filling and/or phyllo runs out.
Brush the tops of the triangles that you will be baking with melted butter and sprinkle with some salt.
Bake them for about 40 minutes or until nice and golden. Serve with tzatziki or as is.
Notes
Sometimes the phyllo sticks together. You don't have to be precise and fight with it to stick to the 2 layers of phyllo rule. I promise, if you roll it up with 3 layers or even 4, it will taste just as good or maybe better.
Freezer Instructions: Remove the plastic wrap and brush the pies with melted butter or oil and then sprinkle the tops with salt. Cover loosely with foil and bake at 375 °F for 40 minutes. Remove foil and bake uncovered until golden and crisp. About 15 minutes.
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Love, Love, Love your video instructions, absolutely great tips. I’ve learned so much on preparation that it is now almost effortless to prepare Spanakopita Pie and Triangles. Thank you. Question – after preparing triangles for serving the next day is it best to bake and reheat the following day, OR refrigerate overnight and bake the next day, OR freeze overnight and bake the next day?
I wanted to know if I bake these ahead by a couple of hours will they be ok to reheat in a warm oven.
Yes, I always bake them ahead and then warm them before serving 🙂 Enjoy!
Hello! Your spanakopita pie and triangles are amazing! Moreover, never had a leftovers)) I’m planning of making a batch of triangles ahead and not sure if I need to oil the top before freezing them?
Thanks!
Kalimera Dimitra,
I follow your site for over 5 years now, every now and then you tingle my cooking nerve.For over 30 years I visited Greece on vacation because of the people culture and food.After my first visit of Greece I prepared my first moussaka,choriatiki and yemista.30 years later I am still cooking Greek dishes.Sometimes by lending your ideas.
I only have one problem, figuring out the measures.
Is it possible to put the mils grams C°next to the US
Warm greeings from Belgium
Patrick
I noticed the directions say to add oil, however there is no oil in the ingredients nor do you add it to the mixer in the video.
There’s no oil in this recipe. Sorry about that. I’ll correct it 🙂
I made these. They were an absolute hit. I’m making them again for another function today. Thank you for your easy peasy 100% full proof loved recipe. I love your delivery on “how to”, you make it look so simple. I’m a favourite and never miss your facebook presentations. Thank you!!!
Hi Dimitra,
The recepy syas 1 pound feta, in the video 15 ounces.
What should i do.
Love your recepies!
Thank you.
Demetria, love, love your recipes! Your video are so easy to follow. You are a born teacher. I am looking for your recipe for tiropites in triangles. Please help!
Thank you very much!! It’s an older post but here you go:https://www.dimitrasdishes.com/tiropita-cheese-pie/
I am going to try your recipe. I made some today, but I sautéed chopped onion and used cooked spinach, feta and muenster. Your method would be a easier since no precooking is needed. What size is each phyllo sheet? 12×17 or 14×18?
Love Love Love this recipe! I used to cook the spinach – not only does not cooking save time , you can taste the herbs so much more!
I am planning on using them for a non-profit bakery that I’m helping with so I had many Greek friends try them before we start selling them and they really loved them ( and these are friends that would be honest with me 😉 ).
Efharisto!!
So good! I froze a bunch and just heated them up following your instructions and they came out just as good as the first batch!
Thanks for sharing such a great recipe!
Made the Spanakopita and the Greek meatballs & Orzo – both were Fabulous!
Hi! Forgive me if I’ve missed this but I don’t see if after freezing if you bake these thawed or still frozen. Made them and baked some, DELICIOUS! But not clear to me how to prepare those that are frozen. Thank you
These can be baked straight out of the freezer. No need to thaw them. Enjoy!
, Hi. I loved this recipe except for the bread crumbs on the bottom. I hated the flavor that gave the bottom. But to reheat put the spanikopita in the air fryer delicious!!! So crispy and buttery even the bottom so good. Thank you Demetria!
Hi Rachel,
My husband doesn’t like the breadcrumbs either… You can leave them out next time 🙂 I added them for the people that like a very crispy bottom crust 🙂
Can you use frozen spinach?
I don’t recommend using frozen spinach because the filling will end up very soggy. Fresh is best. Enjoy!
I made these for a party and they were gobbled up. I never attempted anything like these before because I was intimidated but Demetria‘s instructions were so clear and she’s so bubbly and fun to watch I thought I’d give it a try. I made two trays and froze one. Both were delicious. Thank you Dimitra! I’m looking forward to trying more of your recipes.
Excellent!! This is a favorite in our house too 🙂 Happy New Year!
Hello Dimitra, thank you very much for your great recipes, love your videos and helpful tips! I made these delicious Spinach Triangles and had some filling leftover, I wanted to let you know I baked the remaining filling in frozen mini pie tarts and it was a big hit! The Mini Spanakopita Quiche were delicious! Many thanks for sharing your great recipes!
I’d like to make these tiropitas without spinach. How would you adjust the ingredients without spinach?
I have a titopita recipe on this website 🙂
My engoni here in England has just made your recipe for tiropitakia. She is doing this for her school cookery project. They are brilliant – so light and tasty! Will follow your website with much interest as the whole family loves Greek food. Efharisto poli. Michalis Valmas (Papou).
Thank you very much! This made me smile 🙂
I made this as a big tray instead of individual triangles and I had excellent results. The filling is spectacular. And it’s so easy to do! I will definitely be making this again
Hi Greece is my favorite place in the world and I love Spanokopita when I am there. Tried out the triangles and they disappeared so quickly the freezer batch never got a chance to freeze. Have tried other recipes before but yours were the biggest hit and now my go to.
can you make it a day ahead without freezing it?
I absolutely love your recipes and they always turn out perfect. every one of them have been absolutely delicious. my question is when you have the cooked product like the appetizers or the squares what’s the best way to reheat them?? thank you
Thank you very much!! You can reheat them in an air-fryer that has been set to 350 °F or in the oven at the same temperature.
Hi. Making these today but I need an answer to Donna Sue’s question as well. Making these 48 hours before serving. Do I bake them now and reheat; OR do I refrigerate and bake just before serving OR do I freeze them unbaked today?
Really hope you see this and can reply quickly.
Hi Jill, I just saw your message. It is best to bake them the same day that you are serving them. Otherwise, assemble the pies and store them in the freezer. Then, bake frozen until crisp and golden. Hope that helps!
perfect. Received a instant fryer and these are a perfect size, Guests for Christmas will be surprised!
Hello, I’m making this for the first time and have pre-crumbled Feta. Will that work okay, or should I get the block Feta?
I have never attempted anything like this before, and I don’t have the KitchenAid mixer. What is the recipe name you reference for hand-mixing? Please help; I’m making this tomorrow.
Hello – I love all your recipes – especially the short cuts! When warming up the frozen triangles, can I cook them the first 40 minutes and let them sit? I’d like to do the final 15 closer to when guests are arriving.
Thank you Dimitra!! Just made your spanakopita triangles for a family gathering. It was gobbled up by everyone as quick as I plated it warm from the oven. Served it with homemade tzatziki. And four of us had a great time preparing them in assembly line fashion.
Love, love your tutorial videos. Your instruction is easy to follow and pleasant to watch.
“It was $#&@*%# great. Keep it coming!” a quote from my husband.
Loved this recipe! Not having to cook the spinach first is game changer! I did have a wee bit of filling left over, so stuffed it in some halved Roma tomatoes and baked off at 375. Yummy
Thanks for the great recipe
Basic recipe and overall very good instructions. I like to lightly sprinkle some breadcrumbs on the first sheet, helps tremendously.
I don’t cook the spinach and leeks/onions before making spanakopita, but I wondered if I needed to do that for these since the cooking time is less. and without precooking the spinach, how do you prevent them for ending up soggy?
I made your kolokithopita for a crowd and it was a big hit. Do you think I could use that filing in the triangle format? Would you modify it in any way for triangles? Many thanks. I am from a Greek household and I love your recipes. The videos are great too! So much easier than when I ask my mother in law about how much of something to use in a recipe and she just says “enough”😜
Can they be fried?
Unfortunately they cannot, sorry:(
Can I add mozzarella cheese to the Spanakopita filling?
Yes, that would be very delicious.
I made these this weekend! Not hard at all. First, let me just say that these are so delicious! My kids had 6 each. Keep it up!
I’m making them tomorrow wish me luck ❤️
You got this!!
Done these before but your recipe seems much much better than the one I tried. Will follow yours for our New Year celebration.
Thanks so much and happy holidays.
Thank you so much! I’m so glad you’re going to try my version for your New Year celebration—I hope it turns out even better than expected! Wishing you a joyful and delicious holiday season. If you need any tips, feel free to reach out. Happy Holidays!
so many ad pop-ups and in article I can barely scroll.
May I make ahead the day before a party, and put in refrigerator instead of freezer?
Yes, you can absolutely make spanakopita triangles the day before your party and refrigerate them instead of freezing. Just be sure to:
– **Assemble them fully**, but **don’t bake** yet.
– Place them on a tray lined with parchment and cover tightly with plastic wrap so the phyllo doesn’t dry out.
– Keep them in the **coldest part of your fridge** overnight.
Then just bake them fresh the next day—**no need to bring to room temp first**. You might need to add just a couple extra minutes to the baking time. They’ll turn out beautifully crisp and golden!
I am going to make this recipe. I make your original spanakopita recipe all of the time and it is a huge hit. I noticed some differences in this recipe like an extra egg.
In your YouTube video for the recipe you list 3-4TB of oil and you also add it to the mixer in the video. Here you omitted it from the recipe. Is that to keep it from becoming soggy? I am also curious about the addition of the extra egg. I can’t wait to assemble these with your tips! Thanks so much.
Thank you so much! You’re right to notice the difference—great eye! The oil added in the video (about 3–4 tablespoons) helps the filling bind and adds richness, but it’s optional if you want a drier texture to avoid sogginess, especially if baking ahead. The extra egg makes the filling creamier and helps it set a bit more firmly in handheld portions like triangles.
Let me know how they turn out—did you prefer them with or without the oil?
I have 2 containers of the filling. Can I feeeze one for another time?
Yes of course!
can you serve these at room temperature the next day?
They will have to be toasted lightly in the oven or air fryer to get crispy again 🙂
Hi Dimitra … I love your videos and your recipes. I’ve made a few of them and they are always delicious. Thank you for sharing.
I’ve made these Spanakopitakia twice now and they are delicious, but I have a problem with the consistency of the mixture before I add the spinach. It looks nothing like yours. When I mix the eggs, feta and ricotta together the mix is way too runny … it looks like soup, so I’m wondering if I should be using just 4 egg yolks instead of full eggs (your recipe and video say add 4 eggs). Both times I ended up having to put the mixture in a strainer after I added the fresh spinach to get rid of some of the moisture before I could use it. I even added some breadcrumbs to help dry it out.
I also tried straining the ricotta first but it only rendered a tiny bit of liquid so that didn’t help. 🙁
Any suggestions?
Hi there! Thank you so much for your kind message. I’m really happy you’re enjoying the recipes and videos.
You’re right, the filling can turn out a bit runny depending on the brand of ricotta. I actually recommend using cream cheese instead. It gives the same creamy texture but holds together much better and adds a nice richness that pairs beautifully with the feta and spinach.
If you prefer to use ricotta, make sure it’s very well drained and you can mix in a tablespoon or two of breadcrumbs to help tighten it up. I’m so glad you’ve made these more than once and that you’re cooking along with me. ❤️🇬🇷