Spanakópitakia (Greek Spinach & Feta Appetizers)


  • Filling of choice (see filling recipes below)
  • 1-pound fillo dough (thaw frozen dough at room temperature for 5 hours or in refrigerator overnight) 
  • Unsalted butter or extra virgin olive oil 
  • 2 packages frozen chopped spinach
  • 3 eggs
  • 1 large carton cottage cheese (May substitute one large tub of ricotta cheese or two 8-ounce packages of cream cheese)
  • 8 oz. Feta cheese
  • 1 bunch green onions
  • 1 tbsp. dried mint
  • 1 tbsp. dried dill weed
  • 2 tbsp. dry, unflavored breadcrumbs



  • Thaw spinach; drain & squeeze dry
  • Beat eggs
  • Chop green onions
  • Chop/crumble Feta cheese
  • Combine spinach, eggs, cottage cheese, Feta cheese, green onions, mint, dill weed, and breadcrumbs in large bowl. Mix well.  

Assemble Triangles:

  1. Prepare desired filling.
  2. Cover fillo sheets with a moist tea towel to prevent drying.
  3. Place 1 fillo sheet on clean work surface and brush with either oil or butter.
  4. Cut buttered/oiled sheet in half.
  5. Place 1 teaspoon of desired filling at bottom right hand corner of fillo strip.
  6. Fold corner over to opposite edge, making a triangle.
  7. Continue folding (as you would a flag), keeping triangular shape with each fold.
  8. Place each completed triangle seam side down on baking sheet.
  9. Repeat with remaining filling and fillo; brush each triangle top with melted butter.
    • Triangles may be frozen unbaked. When baking from frozen state, do not defrost first. Preheat oven to 350°, and bake for about 20 – 25 minutes until golden brown. You may have to bake them a little longer or flip them over in the oven.
  10. Bake at 350° for about 15 – 20 minutes until golden brown.


Low fat version: use non-fat cottage cheese (or ricotta cheese or cream cheese), non-cholesterol egg substitute (such as Egg Beaters), and an olive oil vegetable spray (such as Pam).