Easy Greek Spinach Pie Triangles with Crispy, Golden Flakes

Katherine

Honoring generations of culinary artistry.

There’s something truly comforting about the flaky, golden layers of Greek Spinach Pie Triangles melting in your mouth. One afternoon, craving something fresh yet satisfying, I decided to bring a taste of the Mediterranean into my kitchen—and these little triangles stole the show. Crispy on the outside, bursting with a tangy, creamy spinach and feta filling, they’re perfect for any occasion, from a casual snack to a charming appetizer at your next get-together. What I love most is how simple this recipe is, yet it feels wonderfully authentic and impressive. Whether you’re cooking for family, entertaining friends, or just treating yourself, these Greek Spinach Pie Triangles will quickly become a delicious staple you’ll want to make again and again.

Why choose Greek Spinach Pie Triangles?

Flavor-packed: These triangles combine tangy feta with fresh spinach for a vibrant Mediterranean taste. Effortless preparation: Using store-bought phyllo makes this recipe simple yet impressive. Textural delight: Crispy, golden flaky layers perfectly contrast the creamy filling. Versatile snack: Ideal for casual bites, party appetizers, or a light meal. Crowd-pleaser: Loved by both kids and adults, perfect for any gathering!

Greek Spinach Pie Triangles Ingredients

For the Filling

Fresh spinach – Use fresh or well-drained frozen spinach to avoid soggy filling.
Feta cheese – Crumbled feta adds the signature tangy creaminess essential to Greek Spinach Pie Triangles.
Onion – Finely chopped and sautéed to bring sweetness and depth to the filling.
Garlic – Minced garlic provides a fragrant punch that complements the spinach perfectly.
Egg – Binds the filling for a smooth, cohesive texture.
Fresh dill – Adds a subtle, herby brightness that lifts the overall flavor.
Salt and pepper – Season to taste, keeping in mind the saltiness feta brings.

For the Phyllo Layers

Phyllo dough – Use thawed, fresh phyllo sheets; handle carefully to keep layers crisp and flaky.
Butter or olive oil – Brush generously between layers for golden crispiness and rich flavor.

Optional Add-ons

Lemon zest – A touch of zest can brighten the filling with a fresh citrus note.
Nutmeg – A pinch adds warmth and depth to the spinach mixture.

How to Make Greek Spinach Pie Triangles

For the Filling:

Sauté aromatics. In a skillet over medium heat, soften 1 diced onion and 2 cloves minced garlic until translucent, about 4 minutes, stirring occasionally to avoid browning.
Wilt spinach. Add 6 cups fresh spinach (or 1 lb thawed, drained frozen), cooking until just wilted and bright green, about 2 minutes. Let mixture cool slightly.
Mix filling. In a bowl, combine the cooled spinach mixture with 1½ cups crumbled feta, 1 beaten egg, and 2 tablespoons chopped fresh dill. Season with salt and pepper to taste.

Assembling the Triangles:

Preheat oven. Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even browning.
Layer phyllo. Unroll one sheet of phyllo on a clean surface, gently brush with melted butter between each of 3 stacked layers to maintain crisp flakiness.
Form triangles. Cut the layered phyllo into 3-inch wide strips, place a tablespoon of filling at one end, then fold into triangles, sealing edges by tucking corners inward.
Bake until golden. Arrange triangles on the prepared baking sheet and bake at 375°F for 18–20 minutes, or until phyllo is crisp and golden brown.

Optional: Sprinkle with extra dill or serve with tzatziki sauce.

Exact quantities are listed in the recipe card below.

Expert Tips for Greek Spinach Pie Triangles

Handle Phyllo with Care: Keep phyllo sheets covered with a damp towel to prevent drying out and tearing, ensuring your Greek Spinach Pie Triangles stay crisp and flaky.
Drain Spinach Thoroughly: Excess moisture can make the filling soggy; press wilted spinach in a colander or wrap in a kitchen towel to remove liquid before mixing.
Season Intelligently: Since feta is salty, add salt sparingly when seasoning the filling to avoid overpowering the delicate flavors.
Even Butter Application: Brush each phyllo layer evenly with butter or olive oil to achieve that perfect golden, crispy texture without greasiness.
Seal Triangles Well: Tuck edges firmly while folding to prevent filling spill-out during baking, preserving the neat triangle shape.

Variations & Substitutions for Greek Spinach Pie Triangles

Feel free to mix things up and make this recipe your own with delightful twists and substitutions!

Dairy-Free: Swap feta for vegan cheese or a mixture of silken tofu and nutritional yeast for a creamy option.
Herb Explosion: Add fresh parsley or basil along with the dill for an aromatic kick that brightens each bite.
Spicy Kick: Incorporate crushed red pepper flakes into the filling for a warm, spicy flavor that elevates the taste.
Veggie Boost: Mix in finely chopped artichokes or sun-dried tomatoes for added texture and a Mediterranean flair.
Nutty Crunch: Fold in toasted pine nuts or walnuts for a delightful crunch that contrasts beautifully with the creamy filling.
Gluten-Free Phyllo: Use gluten-free phyllo dough or try almond flour tortillas for a superb alternative that still delivers on taste.
Zesty Twist: Incorporate lemon zest into the filling to introduce a bright, citrusy note that complements the spinach perfectly.
Savory Twist: Add cooked crumbled sausage or ground meat for a heartier filling, transforming these triangles into a satisfying main course.

Enjoy experimenting with these variations and discovering your favorite rendition of these delightful Greek Spinach Pie Triangles!

What to Serve with Greek Spinach Pie Triangles?

The delightful crunch of golden triangles pairs beautifully with a variety of scrumptious sides and drinks.

Tzatziki Sauce: A cool and creamy dip that complements the warm flavors of the spinach and feta filling.
Greek Salad: Crisp lettuce, juicy tomatoes, and olives provide a refreshing contrast, enhancing the Mediterranean experience.
Roasted Vegetables: Seasonal roasted veggies add a hearty and healthy side, offering an irresistible caramelized sweetness.
Lemon Rice: Fluffy rice with a zesty hint of lemon adds a bright, fragrant base that balances the rich pie.
Pita Bread: Soft, warm pita is perfect for scooping up the filling or for creating mini sandwiches with the triangles.
Olive Tapenade: This flavorful condiment introduces bold, briny notes that beautifully elevate the whole meal experience.
Minted Lemonade: A refreshing drink that cuts through the richness of the pies, making it an ideal thirst-quencher.
Baklava for Dessert: For a sweet ending, the crunchy layers of baklava drizzled with honey are a delicious nod to Greek cuisine.

Make Ahead Options

These Greek Spinach Pie Triangles are a fantastic choice for meal prep, saving you time on busy weeknights! You can prepare the filling up to 3 days in advance. Simply sauté the onion and garlic, wilt the spinach, and mix in the feta, egg, and dill. Store the filling in an airtight container in the refrigerator to preserve freshness. When you’re ready to serve, layer the phyllo as instructed, fill, and bake your triangles directly from the fridge for crispy, golden results that taste just as delicious as when freshly made. With these make-ahead tips, you can enjoy perfect Greek Spinach Pie Triangles with minimal effort!

How to Store and Freeze Greek Spinach Pie Triangles

Fridge: Store leftover Greek Spinach Pie Triangles in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.

Freezer: Freeze unbaked triangles by placing them on a baking sheet until firm, then transfer to a freezer-safe bag. They can be kept for up to 3 months.

Reheating: Bake frozen triangles directly from the freezer at 375°F (190°C) for about 25-30 minutes until golden and heated through.

Thawing: If baked, just thaw them in the fridge overnight before reheating for the best quality.

Greek Spinach Pie Triangles Recipe FAQs

How do I select the best spinach for Greek Spinach Pie Triangles?
Fresh spinach should be vibrant green with no yellowing or dark spots. Baby spinach works wonderfully for tenderness, but mature leaves packed tightly are great if you wilt and drain them well. Avoid wilted or slimy leaves as they can make the filling soggy.

Can I store leftover Greek Spinach Pie Triangles in the fridge?
Absolutely! Keep leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To keep the phyllo crisp, reheat them in an oven or toaster oven at 350°F (175°C) for about 10 minutes instead of microwaving.

What’s the best way to freeze these pie triangles?
Definitely freeze them before baking! Arrange the assembled, unbaked triangles on a baking sheet lined with parchment paper, making sure they don’t touch. Freeze until solid (about 1-2 hours), then transfer to a resealable freezer bag or airtight container. They’ll keep for up to 3 months. When ready, bake directly from frozen at 375°F (190°C) for 25–30 minutes until crispy and golden.

My spinach mixture turned watery—how can I fix that?
This is a common hiccup! To prevent watery filling, squeeze or press the cooked spinach firmly in a clean kitchen towel or fine sieve to remove excess moisture before mixing with feta and other ingredients. Also, drain frozen spinach thoroughly before use. If it’s already watery, add a bit more crumbled feta or an extra egg to help bind the filling.

Are Greek Spinach Pie Triangles pet-friendly or allergen-conscious?
These triangles contain dairy (feta cheese) and eggs, so they’re not suitable for pets or those with dairy or egg allergies. For a dairy-free version, you might try a plant-based cheese substitute and omit eggs by using flaxseed meal as a binder—though this will alter the traditional texture and flavor somewhat. Always consult with allergy considerations before serving.