Greek Spinach and Cheese Triangles

Greek Spanakopita Triangles or feta and spinach pies, a fantastic appetizer or healthy snack and can be enjoyed either warm or cold. Learn how to fold the phyllo dough to perfection and impress all your guests with these fabulous bites.

There is also a vegan version which is usually consumed during Lent, and it does not contain dairy or eggs. My Greek spanakipita triangles are sure to please a crowd.

Greek Spinach and Cheese Triangles

I absolutely adore these spinach pies, they are a fabulous snack whenever l feel peckish and also can be served as an excellent starter for any meal, be it a fancy dinner, a party or just just the usual supper. I could eat tons of them without any feeling any trace of guilt whatsoever.



  • 5 phyllo pastry sheets
  • 250 g cow's cheese (or feta cheese)
  • 1 cup frozen spinach, thawned
  • 1 egg
  • 1 spring onion
  • 1/4 tsp ground black pepper
  • 1 cup olive oil


  1. Break the cow's cheese into big chunks and add them to a bowl. I used Apetina block cheese, which is quite crumbly, so I could just mash it with a fork. Otherwise, just grate the cheese.
  2. Next, chop the spinach and spring onion finely and add them to the bowl together with the egg and mix well until combined.
  3. Add the salt and pepper and mix again until you have a uniform paste.
  4. Lay 1 phyllo sheet on the work surface and brush generously with olive oil.
  5. Hold it in half, then using a sharp knife cut it into 4 strips.
  6. Place a teaspoon of the spinach mixture right at the end of each strip, then fold it into a tringle.
  7. Repeat with the remaining phyllo sheets until all the spinach mixture has been used up.
  8. Line a baking tray with non-stick parchment paper and bake the triangles at 180 degrees C until golden and crunchy.

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