Spanakopita is one of Greece’s most famous dishes, known for its crispy phyllo pastry and flavorful spinach and feta filling. Mini spanakopita triangles take this traditional recipe and make it into bite-sized, hand-held delights, perfect for appetizers or snacks. Whether you’re hosting a dinner party or preparing a cozy family meal, these little golden triangles will leave a lasting impression.

In this comprehensive guide, we’ll walk you through everything you need to know to make the perfect mini spanakopita triangles. From the history of spanakopita to step-by-step instructions on how to create the perfect crispy phyllo layers, we’ve got you covered. Plus, we’ll give you tips on freezing and making them ahead of time for convenience. Let’s dive into this savory Greek classic!

History of Spanakopita

Spanakopita, a savory Greek pie made with spinach, feta, and phyllo dough, has been a staple of Greek cuisine for centuries. The origins of spanakopita date back to ancient Greece, where the use of spinach and herbs in pies was common. Over the centuries, the recipe has evolved, but the core elements—spinach, feta cheese, and layers of flaky phyllo pastry—have remained constant.

Mini spanakopita triangles are a modern twist on the traditional pie. They maintain the classic flavors of spanakopita but come in a smaller, more portable form, making them an ideal appetizer for parties or gatherings.

Ingredients for Mini Spanakopita Triangles

Filling:

  • 10 oz (280g) fresh spinach, washed and roughly chopped (or 1 package frozen spinach, thawed and squeezed dry)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 8 oz (225g) feta cheese, crumbled
  • 1/4 cup ricotta cheese
  • 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
  • 2 large eggs, lightly beaten
  • Salt and pepper to taste

Phyllo Dough:

  • 1 package of phyllo dough (about 16 oz), thawed
  • 1/2 cup unsalted butter, melted (for brushing the phyllo dough)

Step-by-Step Guide to Making Mini Spanakopita Triangles

Step 1: Prepare the Filling

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Next, add the spinach to the skillet and cook until it wilts and most of the moisture evaporates. If using frozen spinach, ensure it’s well-drained to avoid a soggy filling. Remove the skillet from the heat and allow the spinach mixture to cool for a few minutes.

In a large mixing bowl, combine the spinach mixture, crumbled feta, ricotta, dill, and beaten eggs. Season with salt and pepper to taste and stir until well combined. Your filling is now ready.

Step 2: Prepare the Phyllo Dough

Phyllo dough can be delicate and dries out quickly, so be sure to work fast. Lay one sheet of phyllo dough on a clean, dry surface and brush it lightly with melted butter. Stack another sheet on top and brush with butter again. Repeat until you have four layers of phyllo.

Using a sharp knife or pizza cutter, cut the layered phyllo into 3-inch wide strips. You should get about 3-4 strips per sheet.

Step 3: Assemble the Mini Spanakopita Triangles

Place about 1 tablespoon of the spinach and feta filling at the bottom corner of each phyllo strip. Fold the corner over the filling to form a triangle, then continue folding the strip over itself in a triangle shape, much like folding a flag. When you reach the end of the strip, brush the top with melted butter and place the triangle on a baking sheet lined with parchment paper.

Repeat this process with the remaining phyllo strips and filling.

Step 4: Bake the Triangles

Preheat your oven to 350°F (175°C). Bake the mini spanakopita triangles for 18-20 minutes or until they are golden brown and crispy. Once baked, allow them to cool for a few minutes before serving.

Tips for Perfect Spanakopita Triangles

1. Work Quickly with Phyllo Dough

Phyllo dough is very thin and dries out quickly, which can make it difficult to work with. To prevent this, keep the dough covered with a slightly damp towel while you work. Be sure to brush each layer with melted butter to create the signature crispy, flaky texture.

2. Choose Fresh Ingredients

While frozen spinach works in a pinch, using fresh spinach and fresh dill will elevate the flavor of your spanakopita. Fresh ingredients ensure a bright, vibrant taste, making your mini triangles even more irresistible.

3. Don’t Overfill the Triangles

While it might be tempting to add a heaping spoonful of filling, be careful not to overfill the triangles. Overfilling can cause the phyllo dough to tear or the filling to spill out during baking. Stick to about 1 tablespoon of filling per triangle for the best results.

4. Freeze for Later

Mini spanakopita triangles freeze beautifully, making them perfect for meal prep. Assemble the triangles but don’t bake them. Instead, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. When you’re ready to bake, place them directly in the oven from the freezer and add a couple of extra minutes to the cooking time.

5. Serve with Dipping Sauce

While spanakopita is delicious on its own, serving it with a simple dipping sauce like tzatziki or a lemony yogurt dip adds a refreshing contrast to the rich, savory filling.

Nutritional Information

Per Serving (1 triangle):

  • Calories: 120
  • Fat: 8g
  • Carbohydrates: 9g
  • Protein: 4g
  • Fiber: 1g
  • Sodium: 190mg

(Note: Nutritional information may vary based on specific ingredients used.)

Pairing Suggestions

Mini spanakopita triangles make an excellent appetizer or snack, but they can also be part of a larger meal. Pair them with other Greek-inspired dishes like:

  • Greek Salad: A fresh, crisp salad with cucumbers, tomatoes, olives, and feta.
  • Lamb Kofta: A savory meat dish with herbs and spices that complements the flavors of spanakopita.
  • Tzatziki: A cucumber-yogurt dip that’s perfect for cooling down the richness of the phyllo and feta.

Mini spanakopita triangles are a delicious, easy-to-make appetizer that packs all the flavors of traditional Greek spanakopita into a convenient, bite-sized format. With crispy phyllo layers and a savory spinach and feta filling, they’re sure to be a hit at your next party or gathering.

Whether you’re making them fresh or freezing them for later, mini spanakopita triangles offer the perfect balance of flavor, texture, and ease. By following this guide, you’ll be able to create a dish that’s sure to impress your family and friends!