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Spanakopita Triangles. How I got my kids to love spinach.

Last night I heard the magic words from my teenage son. He told me I finally had gotten him to love a vegetable. That vegetable was spinach and it was in the spanakopita triangles I served with dinner. He didn’t want to eat one at first, but after one bite he grabbed a handful more.

I didn’t use the traditional herbs of dill and parsley in my spanakopita. Instead I used marjoram, oregano, thyme and lemon zest. They turned out delicious. Here’s how to make them.

In a large saucepan, cook your onion, shallot and garlic in olive oil until lightly browned. Add the spinach, lemon zest and herbs. Cook until the spinach wilts and steam off as much water as you can. Cool and then squeeze out the remaining water. Chop.

In a bowl combine a beaten egg, ricotta and feta cheese. Add salt and pepper to taste. Mix this with your cooled spinach mixture.


Take one thawed filo sheet and lay it flat on your counter. Cover the remaining sheets with parchment paper topped with a damp tea towel to prevent them from drying out.

Brush melted butter all over your filo sheet. Cover with a second sheet and butter that one too. Don’t worry too much if they rip. As long at it’s not at the top it will be hidden inside the triangle.


Using a pizza cutter, cut into 2 1/2-3 inch long strips.



Put one tablespoon of the spinach mixture at the bottom of each strip. Fold one edge over the mixture into a triangle. Continue to fold the triangle over (like you would fold a flag) to the end of the strip. Butter the top and place seam side down on a greased baking sheet.




Bake at 350 degrees for 20-25 minutes or until golden brown.


Spanakopita Triangles
  • 2 cloves garlic minced
  • 1/2 small onion chopped
  • 1 medium shallot chopped fine
  • 10 oz baby spinach
  • 1/2 tsp lemon zest
  • 1 tbsp fresh marjoram chopped
  • 1 tbsp fresh oregano chopped
  • 3 sprigs thyme use leaves only
  • 1 egg beaten lightly
  • 1/2 cup ricotta cheese
  • 1 cup feta cheese
  • salt and pepper to taste
  • 1 pkg filo pastry thawed
  • 8 tbsp melted butter for brushing filo
  1. In a large frying pan, cook the garlic, onion and shallot until starting to brown.

  2. Add the spinach, lemon zest, marjoram, oregano, and thyme. Cook until leaves wilted. Cook off as much steam as you can. Set aside to cool. Once cooled squeeze out excess water (I used a paper towel) and chop.

  3. In a small bowl, combine the egg, ricotta cheese, feta cheese, salt and pepper. Mix with spinach mixture.

  4. Take one sheet of thawed filo pastry.

  5. Brush with melted butter.

  6. Apply a second sheet on top and brush with melted butter as well.

  7. Using a pizza cutter, cut into 2 1/2 to 3 inch wide strips. Place 1 tbsp. of spinach mixture at bottom of strip.

  8. Fold edge of filo pastry over mixture to form a triangle. Fold triangle like flag down the entire strip.

  9. Place seam side down on a greased baking sheet. Brush with melted butter.

  10. Bake at 350 degrees for 20-25 minutes or until golden brown.

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