Greek Spinach Triangles

These are classic Greek spanakopita triangles: flaky phyllo pastry wrapped around a savory filling of spinach, feta cheese, cream cheese, onion, and eggs. They’re the appetizer that disappears first at every party.

The filling gets refrigerated for at least an hour before assembly. This firms up the cream cheese and makes the mixture easier to scoop and fold without it oozing out of the phyllo. Working with a rounded teaspoon of filling per triangle keeps them tight and compact.

Folding phyllo like a flag (corner to corner, triangle by triangle up the strip) is the classic technique. It sounds tricky, but after the third one you’ll have the rhythm down.

Kitchen Tips

• Keep the unused phyllo covered with a damp cloth at all times. Exposed phyllo dries out and cracks within minutes, making it impossible to fold.
• Cut the phyllo into 2-inch wide strips and use two layers per triangle for sturdier pastry that holds up to the wet filling.
• Brush every surface with melted butter. It creates the crispy, golden layers and seals the edges.
• Drain the cooked spinach thoroughly. Squeeze it in a clean kitchen towel until no more liquid comes out. Wet spinach makes soggy triangles.

Variations

• Add a tablespoon of fresh dill to the filling for a more traditional Greek herb flavor.
• Use ricotta instead of cream cheese for a lighter, more Italian-leaning filling.
• Freeze unbaked triangles on a sheet pan, then store in bags. Bake from frozen, adding 5 minutes to the bake time.