Feta and greens filo triangles
Crispy, golden filo triangles filled with a vibrant mix of greens, feta, pine nuts, and herbs. Inspired by classic spanakopita, these delicious parcels make a perfect appetizer, snack, or light meal.
Updated : 18 November, 2025
Easy
About 20 min.
Ingredients
splash
Olive oil
1
Onion
4
Garlic
250 grams
Kale
250 grams
Spinach
250 grams
Chard
250 grams
Feta
50 grams
Pine nuts
20 grams
Dill
0.5
Nutmeg
1
Lemon
6 sheet
Phyllo dough
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat a splash of olive oil in a large frying pan over high heat. Add the chopped onion and fry for 4-5 minutes, or until softened, adding a splash of water if it begins to stick.
Step 2
Add the garlic and cook for another 2 minutes. Add the chopped kale and cook for 2-3 minutes until soft. Stir in the spinach and chard, then remove from the heat - the spinach will only just begin to wilt. Season with salt and pepper and leave the mixture to cool completely.
Step 3
Preheat the oven to 220°C. Mix the feta, pine nuts, dill, grated nutmeg, and lemon zest into the cooled greens. Divide the filling into six portions.
Step 4
Unroll the filo pastry and keep it covered with a damp tea towel to prevent it drying out. Lay one sheet on the work surface with a short edge facing you and brush the edges lightly with oil. Place one portion of filling near the lower end, about 15mm (⅝in) from the bottom and left-hand edges, shaping it into a triangle.
Step 5
Fold the right half of the filo sheet over, then fold the bottom left corner over the filling to encase it in a triangle. Continue folding the parcel up and over, keeping the triangular shape, until you reach the top. Seal the final edge with a little oil.
Step 6
Spray the parcel lightly with oil, and place on a baking tray. Repeat with the remaining sheets and filling.
Step 7
Bake for 20-25 minutes, or until the pastries are golden and crispy. Serve hot.
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