Spanakopitakia, these little golden filo triangles, are a variation of the traditional Greek spanakopita. Self-contained and portable, these treats routinely make their way into Greek school lunch boxes, and into adults’ handbags. They are enjoyed as a mid-morning snack, as an on-the-go lunch, or, with a light dinner. Growing up in Greece, my mother always took the time to roll them carefully in her homemade filo dough. It was not until later in life that I discovered the convenience of packaged filo, which makes this recipe a snap to put together.
The filling and how to make the spanakopitakia
The filling for these savory treats has very few ingredients: a tangy feta cheese and spinach mixture, olive oil, and a bunch of chopped, fresh herbs. The mixture is placed onto strips of layered filo dough and rolled up like a flag. Contrary to what most people think, filo dough is not that delicate; it is actually quite forgiving. As long as the top layer looks decent, it does not matter if the first layer has a tear. Each layer of filo is brushed liberally with extra virgin olive oil and then baked to a golden brown, crispy perfection.
The perfect party food!
When it comes to parties and large gatherings, spanakopitakia are the perfect finger food and a good choice for those seeking a vegetarian alternative to the many meat hors d’oeuvres that are usually passed around. Paired with some creamy tzatziki, you have a perfect and healthy small bite!
Spinach & Feta Cheese Triangles (spanakopitakia)
- 1 sm. onion, finely minced
- 4 -- green onions, finely minced
- 4 TBSP. olive oil
- 8 oz. fresh baby spinach, chopped
- 4 oz. cream cheese (or Ricotta cheese) at room temperature
- 1 cup crumbled Feta cheese
- 1 -- egg, lightly beaten (optional)
- 4 TBSP. fresh dill, minced
- 4 TBSP. fresh parsley, minced
- ¼ tsp. freshly ground pepper
- 16 oz. large size filo pastry sheets, thawed and at room temperature
- --- olive oil (for brushing on the filo)
- In a small skillet, cook the onions in the olive oil until soft and golden brown. Remove from the heat, place in a bowl and let them cool.
- Place the spinach in a colander, sprinkle with some salt and let it sit for about half hour. Squeeze the spinach between the palms of your hands to drain the water. Put the spinach in the same bowl with the onions and add the cream cheese, the Feta cheese, dill, parsley, ground pepper, and egg (if using). Mix well and set aside. The mixture can be prepared one day ahead.
- Pre-heat the oven to 375°F.
- Unwrap the filo and place it on a work surface with the long side nearest to you. Take one sheet of filo, brush it with some of the olive oil. Top it with a second sheet. Brush this second sheet with olive oil as well. Cut these stacked sheets into eight strips (about 2” wide). Place 1 TBSP. of the cheese mixture at the bottom end of each strip. Roll the filo up in a triangle pattern (like you would the flag). Once you are done, place the filled filo triangles on a parchment paper-lined sheet pan. Continue with the rest of the filo. Brush the tops of the triangles with a little more olive oil and bake in the oven for about 20 minutes or until golden.
- Remove from the oven and let stand a few minutes before eating. Serve with some plain Greek yogurt or tzatziki.
Serve the Spanakopitakia with Tzatziki!
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I am assuming you add the cooled cooked onions in with the spinach and cheese?
Hi Deena,
Yes, the cooked onions get mixed with the spinach and feta cheese.