Spanakopita Triangles

Spanakopita Triangles

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A perfect festive appetiser – creamy spinach and feta encased in crisp phyllo pastry!

  • Recipe serves6
  • Preparation time15 minutes
  • Cooking time40 minutes


  • 800 g baby spinach leaves, washed
  • 15 ml sunflower oil
  • 1 onion, finely chopped
  • 2 cloves crushed garlic
  • 150 g feta cheese, crumbled
  • 1 sachet KNORR Classic White Sauce
  • 125 ml cream
  • 12 sheets phyllo pastry, defrosted
  • Melted margarine, for brushing
  • Sesame seeds


  • Preheat oven to 180°C
  • Place the baby spinach in a steamer and steam until lightly wilted then squeeze out any excess liquid and set aside
  • Prepare the sachet of KNORR Classic White Sauce using 125 ml cream
  • Heat oil in a frying pan and fry the onion and garlic until soft
  • Add in the baby spinach, stir well then remove from the heat and stir in the feta cheese and prepared white sauce then set aside
  • Carefully remove three sheets of phyllo pastry from the roll
  • Separate the three sheets from each other and brush one sheet with melted margarine then immediately place a sheet on top and repeat with the remaining sheet of phyllo. Cut the sheet of phyllo into three equal strips lengthways
  • Place a dollop of the creamy spinach mixture at one end of each strip and fold over to form a triangle and enclose the filling. Now continue to fold the pastry upwards to form another triangle until you come to the end of each strip
  • Fold over the edge and brush with the melted margarine to seal as well as the top of each triangle and sprinkle with sesame seeds
  • Place the triangles onto a greased oven tray and bake in the oven at 180°C until golden brown