Baked Spanakopita-Inspired Spinach and Feta Phyllo Triangles
Crispy phyllo pastry triangles filled with a savory blend of spinach, feta, and fresh herbs, baked to golden perfection. This greek-inspired vegetarian ready in about 55 minutes pairs fresh spinach leaves, olive oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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.
Ingredients
- 10 oz fresh spinach leaves
- 2 tbsp olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 cup feta cheese, crumbled
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 2 eggs, beaten
- 12 sheets phyllo dough sheets
- 4 tbsp melted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup finely chopped onion and 2 minced garlic cloves, sauté for 4-5 minutes until translucent and fragrant.
- Step 2: Add 10 oz fresh spinach leaves to the skillet and cook, stirring, until wilted and most liquid evaporates, about 5 minutes. Remove from heat and let cool slightly.
- Step 3: In a mixing bowl, combine the spinach mixture with 1 cup crumbled feta cheese, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 2 beaten eggs, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well incorporated.
- Step 4: Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Place a second sheet on top and brush again. Cut the layered sheets into 3-inch-wide strips.
- Step 5: Place about 2 tbsp of the spinach filling at one end of each strip, fold the corner over to form a triangle, then continue folding the strip in triangles until sealed.
- Step 6: Arrange the triangles on a baking sheet and brush tops with remaining melted butter. Bake for 20-25 minutes until golden brown and crisp.
- Step 7: Let cool slightly before serving warm.
Frequently asked questions
How long does Baked Spanakopita-Inspired Spinach and Feta Phyllo Triangles take to make?
Total time is about 55 minutes (30 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 Spanakopita-Inspired Spinach and Feta Phyllo Triangles?
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 fresh spinach leaves from drying out.
Can I substitute ingredients in Baked Spanakopita-Inspired Spinach and Feta Phyllo Triangles?
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 Spanakopita-Inspired Spinach and Feta Phyllo Triangles for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Baked Spanakopita-Inspired Spinach and Feta Phyllo Triangles?
Greek vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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