Greek-Style Christmas Starter: Spanakopita Triangles

How to Make These Spanakopita Triangles

I normally begin by preparing the spinach and cheese filling, I let it cool, cut the phyllo, and then assemble and bake the triangles until they’re golden and crisp.

So, let’s start with the filling: I sauté finely chopped onion in a bit of olive oil over medium heat until it becomes soft and translucent.

Then, I add minced garlic and fresh chopped spinach. You need to cook this mixture until the spinach wilts and any moisture has evaporated. Once done, we take the pan off the heat and let it cool slightly.

While that cools, I crumble in some feta or add myzithra cheese in a mixing bowl, add freshly chopped dill for a herby note (dried dill also works), and crack in an egg to help bind everything together. I add a little salt (feta is already salty) and pepper to taste.

Once the spinach mixture has cooled a bit, I mix it into the bowl with the cheese and herbs until I get a cohesive filling.

Let’s now assemble the triangles: Lay one sheet of phyllo on a clean, dry surface and brush it lightly with melted butter (or olive oil, like we do in Crete).

If you want your triangles to be thick, layer a second sheet on top and brush that one too. Then, using a sharp knife or kitchen scissors, cut the layered sheet lengthwise into long, even strips—each should be wide enough to fold into a triangle, roughly two inches across.

Now, take a strip and place a small spoonful of the filling at one end. Fold the edge of the strip over the filling to form a triangle, much like you’d fold a flag. Continue folding the triangle along the strip, keeping the edges sealed and the filling tucked inside. Repeat this process with the remaining strips and filling until everything is used up.

Once all the triangles are shaped, arrange them on a parchment-lined baking sheet. Give the tops a final brush of oil or butter to help them crisp up in the oven. You can also decorate them with poppy seeds.

Bake them in a preheated oven until the triangles are golden brown and flaky, with a crisp exterior and a warm, flavorful filling inside. Serve them hot or at room temperature as an appetizer, snack, or part of a mezze spread. If you prefer, you can also fry the triangles.

Tips for Perfect Spanakopita

• Keep the phyllo covered: Phyllo dough dries out quickly, so cover unused sheets with a damp towel while assembling the triangles. >>> Read this post for more tips about cooking with phyllo

• Adjust the filling: Add a pinch of nutmeg or swap dill for parsley for a slightly different flavor profile.

• Make ahead: This snack is perfect for meal prep. You can assemble the triangles in advance and freeze them. Bake straight from frozen, adding a few extra minutes to the cooking time.

Spanakopita triangles are a festive, Greek-inspired appetizer that brings flavor to your Christmas table and is a perfect way to start the holiday meal.

Easy to prepare and loved by all ages, this starter is sure to become a tradition in your holiday celebrations.

Καλά Χριστούγεννα! (Merry Christmas!)

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Festive Spanakopita Triangles Perfect for Your Party