Spinach and Labneh Spanakopita

Serves 4–6 | Prep: 20 minutes | Cook: 25 minutes | Total: 45 minutes

Discover a fresh twist on the beloved Greek classic: Spanakopita, reimagined with rich, tangy labneh folded right into the filling. While traditional versions rely on feta and ricotta, this labneh-boosted variation brings a lighter creaminess and a bright, cultured tang that makes the spinach and herbs pop. 

 

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Spinach and Labneh Spanakopita

Crispy, flaky, spinachy little pockets of joy… now upgraded with a tangy labneh twist. These labneh-spanakopita triangles are so snackable, you’ll swear they fold themselves just to jump into your mouth. 🥬
Pin Recipe

Ingredients
  

For the Filling:
  • 8 oz Yaza Plain Labneh
  • 10 oz frozen spinach thawed and very well drained (or 4 cups fresh spinach, sautéed and squeezed dry)
  • ½ cup crumbled feta cheese
  • 1 small onion finely chopped
  • 2-3 tablespoons olive oil
  • 2 cloves garlic minced
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped parsley
  • 1 egg lightly beaten
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • Pinch of nutmeg optional
For the Phyllo & Assembly:
  • 8-10 sheets phyllo dough thawed
  • 4 tablespoons melted butter or olive oil for brushing

Method
 

Prepare the Filling
  1. Heat olive oil in a skillet over medium heat.
  2. Sauté the onion until soft, 4–5 minutes.
  3. Add garlic and cook 1 minute more.
  4. Remove from heat and let cool slightly.
  5. In a large bowl, combine spinach, sautéed onions and garlic, feta, dill, parsley, beaten egg, salt, pepper, and nutmeg.
  6. Fold in Yaza Plain Labneh until the mixture is creamy and fully combined.
Prep the Phyllo
  1. Preheat oven to 375°F (190°C).
  2. Lay out one sheet of phyllo and brush lightly with melted butter or olive oil.
  3. Stack with a second sheet and brush again.
  4. Cut the stacked sheets lengthwise into 3 long strips.
Fill the Triangles
  1. Place 1 tablespoon of filling at the end of each strip.
  2. Fold the corner over the filling to form a triangle.
  3. Continue folding the strip like a flag until you reach the end.
  4. Brush the outside lightly with more butter or oil.
Bake
  1. Arrange the triangles on a parchment-lined baking sheet.
  2. Bake for 20–25 minutes, or until golden brown and crisp.
Serve
  1. Enjoy warm with extra labneh on the side if you like a dipping moment.

Notes

Extra Tips for Folding Perfect Spanakopita Triangles

  • Keep the phyllo covered.
    Phyllo dries out fast. Keep the unused sheets under a slightly damp towel while you work.
  • Don’t overfill.
    Use about 1 tablespoon of filling per strip. Too much filling will cause leaks or tearing as you fold.
  • Start with a clean corner.
    Place your spoonful of filling at the bottom corner of your strip — this gives you the cleanest first fold.
  • Fold like a flag.
    After placing the filling, fold the bottom corner up diagonally to meet the opposite edge, creating a triangle.
    Then continue folding the strip back and forth in triangle shapes — exactly like folding a paper football or a flag.
  • Seal the end with butter.
    When you reach the top of the strip, brush the final flap with melted butter or olive oil to help seal the triangle shut.
  • If the dough tears… no stress.
    Just patch the tear with a small scrap of phyllo and keep folding. Once baked, you’ll never notice.