Spanakopita Triangles

Have an abundance of spinach in your garden? Tired of eating spinach dip to get rid of it? Try this new recipe! Phyllo dough is inexpensive, and can be stored in the freezer for a pretty long time. Have extra dough? Use it as a crust for a pot pie or to make apple strudel.


  • ½ cup melted butter
  • 2 tbsp. olive oil
  • 1 bunch scallions, cleaned and finely sliced
  • 1 large shallot, finely chopped
  • 1 clove garlic, grated finely
  • 2 lbs. baby spinach, washed and dried
  • ¼ cup finely chopped dill
  • 2 large eggs, beaten
  • 1 cup crumbled Feta cheese
  • 1 cup ricotta cheese
  • 1 tbsp. finely grated lemon zest
  • pinch of freshly grated nutmeg
  • 1 pkg. fresh or frozen phyllo dough (thawed)

Tzatziki Sauce:

1 cup of whole milk Greek yogurt or yogurt that has been drained in a cheesecloth-lined sieve overnight.

1 clove garlic, finely grated

1 tbsp. finely chopped fresh dill (More if you like more dill)

½ English cucumber, grated, salted and drained well for at least 1 hour.

1 finely chopped shallot or 2 tbsp. finely chopped onion or scallions (Add to cucumber to drain)

1 tbsp. lemon juice


  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a large sauté pan and add shallot, scallions, garlic and dill. Saute for a minute or two and add the spinach. Cook just until the spinach wilts and drain in a colander or sieve.
  3. Place mixture in a clean tea towel or square of cheesecloth, and twist to extract as much moisture as you can.
  4. In a bowl, combine feta, ricotta, eggs, lemon zest and nutmeg. Add pepper but not salt, as the feta will season the mixture.
  5. Stir in the well-drained spinach mixture and set aside.
  6. Unwrap the phyllo and cover with a damp towel. Lay one sheet on the board and brush with melted butter. Lay another sheet on top and repeat.
  7. Cut the sheet lengthwise into 2” strips.
  8. Place a generous ½ tsp. of filling in the corner of each strip.
  9. Fold the corner up to make a triangle and continue to fold until you reach the end of the strip.
  10. Place the triangles on a baking sheet covered with parchment and brush lightly with butter.
  11. Repeat until filling is used up or the desired number of triangles are completed.
  12. The triangles may be frozen at this stage or baked.
  13. Place baking sheet in oven and bake until the triangles are golden brown and crispy.
  14. They may be re-heated briefly or served at room temperature.
  15. Tzatziki sauce is optional.


Mix ingredients, and season to taste with salt and pepper.

The flavour improves if the sauce can sit for a few hours in the refrigerator.