Spanakopita (Spinach & Cheese Phyllo Triangles)



  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1/2 cup scallions with greens, minced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh dill, minced
  • 1/2 cup feta cheese, crumbled
  • 4 ounces cream cheese, softened
  • 1/2 cup (1/4 pound) farmer cheese
  • 2 tablespoons Kefalotyri (or Parmesan) cheese, grated
  • 2 large eggs pepper to taste
  • 20 sheets Athens fillo dough
  • 3/4 cup butter, melted


  1. Squeeze spinach dry. In processor bowl, combine spinach with scallions, parsley, dill, cheeses, eggs and pepper. Process until smooth.
  2. Prepare 40 small fillo triangles following the directions for triangles linked to the right. Fill each triangle with 1/2 teaspoon of cheese mixture.
  3. Brush outside of triangles with butter. Place seam side down on cookie sheet.
  4. Bake in preheated 350 degrees F oven for 15 minutes or until golden brown and uffed.
  5. Serve hot.

Prep: 30 min | Cook: 15 min | Yield: 40

Recipe and photo used with permission from: Athens Foods, Inc.

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!