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Spanakopita Triangles


Recipe Info

  • Servings : 6
  • Prep Time : 40m
  • Cook Time : 15m
  • Ready In : 55m


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


Step 1

Preheat oven to 180°C.

Step 2

Place the baby spinach in a steamer and steam until lightly wilted then squeeze out any excess liquid and set aside.

Step 3

Prepare the sachet of KNORR Classic White Sauce using 125 ml cream.

Step 4

Heat oil in a frying pan and fry the onion and garlic until soft.

Step 5

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.

Step 6

Carefully remove three sheets of phyllo pastry from the roll.

Step 7

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.

Step 8

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.

Step 9

Fold over the edge and brush with the melted margarine to seal as well as the top of each triangle.

Step 10

Place the triangles onto a greased oven tray and bake in the oven at 180°C until golden brown.

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