Spanakotyropitakia
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In Greece, they are called Spanakotyropitakia, literally “little spinach and cheese pies.” Spanaki for spinach, tyri for cheese, pita for pie, and the suffix -akia to show we are talking about bite-sized pieces, small things to nibble on. In bakeries as well as tavernas, these filo triangles filled with spinach and feta are one of those classics you find everywhere, from an improvised breakfast to an evening mezze.
Here, we are offering a 100% plant-based version that keeps the spirit of the original recipe: a generous filling of spinach and dill, brightened with lemon and black pepper, wrapped in thin, crispy filo pastry. As they bake, the triangles puff up slightly, turn golden on top and become those little flaky parcels you want to grab with your fingers while they are still warm, straight out of the oven.
The filling is made with our Vegan Feta 2.0, already published on Maison Marmite: a homemade feta based on tofu and cashews, firmer and more aromatic, that holds up beautifully when baked without releasing excess moisture. It brings the salty, slightly lemony and “cheesy” notes that give these little triangles their character. If you have prepared a large block of feta, this is a perfect way to use part of it while keeping the rest in a jar, in its brine.
Served warm, Spanakotyropitakia fit in everywhere: as a starter with a crunchy salad, on a generous mezze platter with hummus, olives and raw vegetables, or as finger food for a convivial buffet. They are meant to be eaten with your hands, easy to share, and they usually disappear much faster than expected, which is often the best sign that the recipe has truly found its place at home.
These little Greek bakery-style triangles will definitely make an impression on the table: no one will guess they are 100% plant-based, let alone homemade. To help you achieve neat and elegant Spanakotyropitakia, we’ve put together a step-by-step folding guide: simply follow the diagrams, strip by strip, to form clean, tightly sealed triangles, ready to turn golden in the oven like little flaky jewels.
Spanakotyropitakia
Ingredients
For the filling
- 500 g fresh spinach (or 250 g frozen spinach, thawed and well drained)
- 400 g Vegan Feta 2.0 (recipe here)
- 1 medium onion finely chopped
- 2 garlic cloves finely minced
- 2 to 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons fresh or dried dill (or to taste)
- Freshly ground black pepper
- Salt (only if needed after tasting)
For assembling
- 10 to 12 sheets of filo pastry about 250 to 300 g, thawed if frozen
- 100 to 150 ml olive oil for brushing the sheets
- Sesame seeds or nigella seeds (optional, for sprinkling)
Instructions
Preparing the filling:
- Prepare the spinach: if using fresh spinach, wash thoroughly, drain well and roughly chop. If using frozen spinach, let it thaw completely, then squeeze it firmly in your hands or in a clean tea towel to remove as much water as possible.
- Sauté the onion and garlic: in a large frying pan, heat 2 to 3 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 5 to 7 minutes, until soft and lightly golden. Add the minced garlic and cook for 1 more minute, stirring.
- Cook and dry the spinach: add the spinach to the pan and cook, stirring regularly, until it has wilted down and most of the released liquid has evaporated.
- Season: off the heat, add the lemon juice, dill and black pepper. Taste before adding any salt, as the feta will already bring a good amount of saltiness. Add a pinch of salt only if necessary.
- Add the vegan feta: let the mixture cool slightly, then fold in the crumbled vegan feta. Mix gently until you get a homogeneous filling, without over-mashing the feta so it keeps some texture.
Assembling and baking the triangles:
- Prepare the oven and filo: preheat the oven to 180 °C (fan if possible) and line a large baking tray with baking paper. Take the filo sheets out of their packaging and cover them with a slightly damp tea towel to prevent them from drying out while you work.
- Cut the filo strips: stack the filo sheets on the work surface and cut them into 3 equal strips lengthwise. You will get 3 piles of strips. Immediately place two of the piles back under the damp towel so they stay supple.
- Prepare a double strip: take one strip of filo, lightly brush it with olive oil using a pastry brush, then place a second strip on top to reinforce it.
- Shape the triangles: place a heaped tablespoon of filling at one end of the strip, near the bottom edge. Fold one corner of the pastry over the filling to form a triangle, then keep folding upwards, alternating left and right like a little flag, all the way to the end of the strip (see the folding diagram above). Place the triangle on the baking tray, seam side down. Repeat with the remaining strips and filling.
- Brush and sprinkle: brush the tops of the triangles with a little olive oil, then, if you like, sprinkle with sesame or nigella seeds.
- Bake: bake for 18 to 22 minutes, until the triangles are nicely golden and crisp; keep an eye on them towards the end of the baking time, as filo browns quickly.
- Serve: let the Spanakotyropitakia rest for a few minutes before serving so you don’t burn yourself, then enjoy them warm as a starter, as part of a mezze, or with a fresh salad.
- (With 10 to 12 sheets of filo, you will usually get around 15 to 18 triangles, depending on the width of the strips and how much filling you use for each one.)
A recipe proposed by Maison Marmite
