Golden, crispy, and filled with flavorful spinach, creamy feta, and crunchy pine nuts—these Spinach & Feta Triangles are the perfect easy appetizer. You only need a few simple ingredients to make them, and they come together in no time.
The phyllo dough turns beautifully crisp, while the filling stays rich, creamy, and packed with Mediterranean flavors. Whether you're hosting a party, looking for a tasty snack, or need a quick side dish, this recipe never fails.
Golden Phyllo Pastries with Spinach & Feta
Does spinach contain a lot of iron, or is that just a myth? If you grew up watching Popeye, you might think spinach gives you super strength. Well, spinach does have iron—more than most vegetables—but not as much as people think. Still, iron is important in your diet, so it's always a good idea to eat spinach occasionally.
This dish comes from Mediterranean and Middle Eastern cuisine, where spinach and cheese-filled pastries have been popular for centuries. A small version of the famous Greek Spanakopita, these bite-sized triangles are perfect for dipping into a garlicky yogurt sauce or fresh tzatziki.
I love how easy they are to customize—you can swap feta for goat cheese, add a pinch of nutmeg, or mix in sun-dried tomatoes for extra flavor. Whether you deep-fry, pan-fry, or bake them, they always turn out crispy, golden, and delicious.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- 2 tablespoons raisins
- ½ shallot, chopped
- 1 tablespoon pine nuts
- 5 oz. spinach, chopped
- 3 tablespoons feta cheese, crumbled
- 1 egg
- 1 tablespoon breadcrumbs
- 5 sheets phyllo dough
- sunflower oil, for frying
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Soak the raisins in hot water for 10 minutes, then drain.2 tablespoons raisins
- Heat a skillet with a bit of oil over medium heat. Add the shallots and fry for 3 minutes.½ shallot
- Add the pine nuts and fry for another 5 minutes, stirring often.1 tablespoon pine nuts
- Wash the spinach and add it (with a bit of water still on it) to the pan. Let the spinach wilt, remove it from heat, and cool.5 oz. spinach
- Mash the feta cheese in a small bowl.3 tablespoons feta cheese
- Add the egg, raisins, and cooled spinach mixture. Mix well.1 egg
- Stir in the breadcrumbs and mix again.1 tablespoon breadcrumbs
- Cut each phyllo sheet into three strips.5 sheets phyllo dough
- Place a strip before you and put two teaspoons of filling in one corner. Fold into a triangle shape, continuing until the filling is wrapped. Seal the last edge with a bit of water.
- Take a sheet of filo pastry and cut it into three.
Cooking options
- Deep frying:Heat oil to 350°F (175°C) and fry for 3 minutes until golden brown.sunflower oil
- Pan Frying:Heat a thin layer of sunflower oil in a pan. Fry for 3 minutes per side until crispy.
- Let the triangles drain on kitchen paper and serve immediately.
Notes
- Freezer: Freeze uncooked triangles for up to 3 months. Fry straight from frozen—just add an extra minute to the cooking time.
- Reheat: To make them crispy again, pop them in a hot oven (380 °F/190 °C) for 5–7 minutes.
Nutrition
Leave a Reply