Baked Phyllo Triangles with Spinach, Feta, and Dill

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp baked phyllo dough parcels filled with sautéed spinach, tangy feta cheese, and fresh dill, perfect as a savory appetizer or snack. This mediterranean-inspired greek (vegetarian) ready in about 45 minutes pairs sheets phyllo dough sheets, fresh spinach leaves, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (15 ratings) Prep: 20 min Cook: 25 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
  2. Step 2: Add 6 cups fresh spinach leaves to the skillet and sauté for 3-4 minutes until wilted. Remove from heat and let cool slightly.
  3. Step 3: In a mixing bowl, combine the sautéed spinach, 1 cup crumbled feta cheese, 2 tbsp chopped fresh dill, 1/2 tsp sea salt, and 1/4 tsp black pepper. Mix well.
  4. Step 4: Lay 1 sheet of phyllo dough on a clean surface and brush lightly with melted 4 tbsp unsalted butter. Place another sheet on top and brush again. Cut the layered sheets into 3-inch wide strips.
  5. Step 5: Place about 1 tbsp of the spinach and feta filling at one end of each strip. Fold the corner over to form a triangle, then continue folding the strip in triangles until sealed.
  6. Step 6: Place the phyllo triangles on a baking sheet lined with parchment paper. Brush the tops with additional melted butter.
  7. Step 7: Bake for 20-25 minutes until golden brown and crisp. Serve warm or at room temperature.

Frequently asked questions

How long does Baked Phyllo Triangles with Spinach, Feta, and Dill take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Phyllo Triangles with Spinach, Feta, and Dill?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sheets phyllo dough sheets from drying out.

Can I substitute ingredients in Baked Phyllo Triangles with Spinach, Feta, and Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Phyllo Triangles with Spinach, Feta, and Dill for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Phyllo Triangles with Spinach, Feta, and Dill vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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