Baked Phyllo Triangles with Spinach, Feta, and Dill

By , Test Kitchen Director · 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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.

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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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