Spinach Pie Triangles



Preparation info

  • Serves:


    • Difficulty


    • Ready in

      1 hr 30

Appears in

My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes

My Big Fat Greek Cookbook

By Christos Sourligas and Evdokia Antginas

Published 2019

  • About

Enjoy spanakopitakia (baby cousins of the spinach pie) on the go as a mid-morning or midday snack. Combine it with any Greek dip—tzatziki, skordalia, tarama, tirokafteri or melitzanosalata—for a colorful rainbow of delights.


For the filling

  • 10 ounces (284 grams) spinach
  • 10 scallion shoots



  1. Bring a large stockpot of water to a hard boil.
  2. Wash the spinach, scallions, and dill. Do not cut the spinach. Chop the scallions into ⅓-inch bits. Rinse the feta through a strainer to wash off the brine and set aside.
  3. Toss the scallions and dill into the boiling pot of water. Boil for 2 minutes before adding in the spinach. Stir