{"id":40416,"date":"2025-12-21T16:46:59","date_gmt":"2025-12-21T15:46:59","guid":{"rendered":"https:\/\/maisonmarmite.com\/?post_type=recipe&p=40416"},"modified":"2025-12-05T10:33:00","modified_gmt":"2025-12-05T09:33:00","slug":"spanakotyropitakia","status":"publish","type":"recipe","link":"https:\/\/maisonmarmite.com\/en\/recipe\/spanakotyropitakia\/","title":{"rendered":"Spanakotyropitakia"},"content":{"rendered":"\t\t
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In Greece, they are called Spanakotyropitakia<\/strong>, literally \u201clittle spinach and cheese pies.\u201d Spanaki<\/strong> for spinach, tyri<\/strong> for cheese, pita<\/strong> for pie, and the suffix -akia<\/strong> 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.<\/p>

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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.<\/p>

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The filling is made with our Vegan Feta 2.0<\/strong><\/span><\/a>, already published on Maison Marmite<\/strong>: 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 \u201ccheesy\u201d 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.<\/p>

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Served warm, Spanakotyropitakia<\/strong> 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.<\/p>

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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<\/strong>, we\u2019ve 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.<\/p>

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Spanakotyropitakia<\/h2>\n
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Crispy filo triangles filled with spinach and vegan feta, perfect as a starter, part of a mezze spread or for a generous aperitif.<\/span><\/div>\n
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