Spanakopita Triangles

With flaky phyllo pastry, these cheese and spinach Greek turnovers are loaded with lots of fresh herbs and accented with lemon zest.

  • 14
  • 70
  • 4-6


    • 2 tbsp (30 mL) olive oil
    • 1 small onion, diced
    • 1 pkg (10 oz/300 g) baby spinach
    • 3 cloves garlic, minced
    • 1/2 tsp (2 mL) salt
    • 1/2 tsp (2 mL) black pepper
    • 2 eggs, beaten
    • 1 pkg (320 g) Cracker Barrel Mediterranean Medley Blends, divided
    • 1/4 cup (60 mL) finely chopped fresh parsley
    • 2 tbsp (30 mL) finely chopped fresh dill
    • 2 tbsp (30 mL) finely chopped fresh mint
    • 1 tbsp (15 mL) freshly grated lemon zest
    • 6 sheets phyllo pastry
    • 1/3 cup (75 mL) butter, melted


  1. Into large skillet set over medium heat, add oil. Add onion and cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in spinach, garlic, salt and pepper. Cook, stirring occasionally, for 3 to 5 minutes or until spinach is wilted. Let cool completely.
  2. Squeeze out any excess moisture from spinach mixture and transfer to large bowl. Stir in eggs, half the cheese, parsley, dill, mint and lemon zest.
  3. Preheat oven to 375°F (190°C).
  4. Work with 1 sheet phyllo pastry at a time and keep remaining sheets covered with clean damp cloth. Lay 1 sheet phyllo on work surface with a long side closest to you; brush lightly with butter. Top with 1 sheet phyllo; brush lightly with butter. Cut across length of phyllo sheet stack into 4 sections, each about 4 inches (10 cm).
  5. Place 2 tbsp (30 mL) spinach filling in one corner of a section. Using your fingers, shape it into an approximate triangle that almost flanks 2 edges. Top each with 1 tbsp (15 mL) cheese. Fold the filling corner over to form a triangle, enclosing filling. Continue to fold up phyllo strip in triangle pattern, like folding up a flag. Repeat with remaining phyllo sheets, more butter and remaining spinach filling to make a total of 12 turnovers. Transfer to parchment paper–lined baking sheet. Lightly brush tops with more butter.
  6. Bake for 25 to 30 minutes or until pastry is golden brown. Let cool for 5 minutes before serving.

Helpful Hint:

Substitute melted butter with olive oil if preferred.