Spanakopita Triangles

SmartPoints® value per serving
Total Time
32 min
7 min
25 min
Serve these classic Greek spinach triangles as an appetizer for eight—or as an entrée for four, with a salad or soup on the side.


Chopped frozen spinach

10 oz, thawed and squeezed dry

Reduced-fat feta cheese

cup(s), crumbled

Uncooked scallion(s)

3 medium, chopped

Egg white(s)

1 large


1½ Tbsp, fresh, or 3⁄4 teaspoon dried

Black pepper

¼ tsp, freshly ground

Phyllo dough

8 sheet(s), (12 x 17-inch) at room temperature

Olive oil

2 Tbsp


  1. Place the oven rack in the center of the oven; preheat the oven to 375ºF. Spray a baking sheet with nonstick spray.
  2. Press the spinach between layers of paper towels to remove any excess moisture. Place the cheese in a medium bowl and mash with a fork. Add the spinach, cheese, scallions, egg white, dill, and pepper; stir together until combined.
  3. Set the stack of phyllo sheets to one side; keep covered with a sheet of wax paper and a damp towel on top as you work.
  4. Lay 1 phyllo sheet lengthwise in front of you and brush the sheet lightly with oil. Top with another sheet and brush lightly with oil. Cut crosswise into 6 even strips. Place a scant tablespoon of the spinach mixture at the end of each strip. Fold one corner up over the filling, then continue folding in a flag fashion, to form a triangle. Place on the baking sheet and repeat with the remaining filling and phyllo sheets to make 24 triangles. Brush the tops of the triangles lightly with any remaining oil.
  5. Bake until golden brown, about 25 minutes. Cool for 5 minutes and serve hot or warm. Yields 3 triangles per serving.


They can be baked up to 3 hours in advance, then reheated in a preheated 375ºF oven until crisp, about 8 minutes.