Spinach and Feta Party Triangles

Greek Spanakopita are the official inspiration for these delightful party snacks, which are essential at the holidays for my family gatherings. Grab a cocktail and enjoy!
  • 1 454g pkg phyllo dough, thawed according to package directions (need 16 sheets)
  • 1 cup 8oz ricotta cheese
  • 1 cup 8 oz crumbed Greek feta
  • 1 300g block frozen chopped spinach, thawed and drained*
  • 1 1/2 tsp dried dill
  • 1/4 tsp grated nutmeg (optional)
  • 2 eggs
  • 1 clove garlic, minced
  • 1 Tbsp lemon juice
  • 1 tsp kosher salt
  • 10 cracks black pepper
  • 1/3 cup EACH salted butter and extra virgin olive oil
  • Sesame seeds (optional)
  1. Preheat oven to 375°F. Set aside two baking sheets. Do not line sheets. Make sure phyllo has thawed properly.

  2. Stir together ricotta, feta, spinach, dill, nutmeg, eggs, garlic, lemon juice, salt and pepper until well combined. Set aside. Melt butter and stir in olive oil. Set aside.

  3. Remove phyllo from package and carefully unfold roll until all sheets lay flat, stacked on top of one another. Immediately cover with damp cloth. You will need this cloth throughout the remainder of your triangle assembly. Uncover phyllo sheets and peel away one sheet, placing it onto flat surface and lightly brushing surface with butter mixture. Place a second sheet on top and very lightly brush with butter mixture again. Cover remaining phyllo sheets with damp cloth. Using a sharp knife or pizza cutter and moving up the length of buttered sheets, cut into 4 strips. Place 1 tablespoon of spinach filling at bottom-centre of each strip and fold up bottoms about 1/2 inch. Next, make a second fold, lining up bottom right corner to meet top left corner, then fold bottom left corner straight up to meet top left corner. Now, fold bottom left corner to meet top right corner, then bottom right corner straight up to meet top right corner. Continue this folding pattern, moving up each strip, creating a triangle shape with each fold, until you reach the end of the phyllo strip. Tuck in any bits at the top and lightly brush both sides of the completed triangle packet with butter mixture. Transfer each one to baking sheet, spacing them out at least 1-inche apart. Sprinkle tops with a few sesame seeds, if you like.

  4. Bake, one pan at a time, for 12 minutes with the option of rotating pans halfway through baking. Let triangles cool for 10 minutes before serving. Makes 32 triangles

Recipe Notes

*Frozen spinach must be thawed completely, and ALL water squeezed out (use a towel and ring it out!) before adding to filling bowl.


FREEZE & REHEAT: Cool completely, lay flat in container layered with waxed paper. Freeze for up to 3 months. Place triangles on baking sheet to partially thaw while oven heats to 350°F. Bake for 10 minutes, or until warmed through. Do not microwave.


Spinach-Artichoke Variation: add 1/2 cup (170g jar) marinated artichokes, drained and finely chopped, to spinach mixture.


Gluten-Free Warm Dip Variation: Place filling into microwave safe dish and brush top with 1 Tbsp each melted butter and olive oil mixed together. Heat on high for 1-2 minutes or until dip is set and bubbling on top. Let cool for 2-3 minutes. Serve with gluten-free crackers, root vegetable chips or raw veg.

Leave a Comment

Recipe Rating


Hi, I'm Katie!

I am a nutritionist, chef, mom to two little ones, and a lover of food!

I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.

More Recipes