Baked Spanakopita Triangles with Spinach, Feta, and Dill

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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Golden filo pastry triangles filled with a savory mixture of spinach, creamy feta, fresh dill, and onions, baked until crisp and flaky. This Mediterranean-inspired vegetarian recipe, ready in about 50 minutes, pairs fresh spinach, chopped, feta cheese, crumbled, green onions, thinly sliced 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.

Prep: 20 min Cook: 30 min Serves 6 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a large bowl, combine 10 oz chopped fresh spinach, 1 cup crumbled feta cheese, 3 thinly sliced green onions, 2 tbsp chopped fresh dill, 2 beaten large eggs, 1/2 tsp salt, and 1/4 tsp black pepper until evenly mixed.
  2. Step 2: Lay one sheet of phyllo dough on a clean surface and brush lightly with 1 tbsp olive oil. Place a second sheet on top and brush with another tablespoon of olive oil.
  3. Step 3: Cut the layered phyllo sheets into 3-inch wide strips. Place about 2 tablespoons of the spinach mixture at one end of each strip.
  4. Step 4: Fold the phyllo over the filling into a triangle shape, continuing to fold in triangles down the length of the strip. Place each triangle on a parchment-lined baking sheet.
  5. Step 5: Brush the tops of the triangles with remaining olive oil. Bake for 25-30 minutes until golden brown and crisp. Serve warm or at room temperature.

Frequently asked questions

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

Total time is about 50 minutes (20 min prep + 30 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 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 fresh spinach, chopped from drying out.

Can I substitute ingredients in Baked Spanakopita 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 Spanakopita Triangles with Spinach, Feta, and Dill 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.

Is Baked Spanakopita 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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