Classic Spanakopita Triangles with Spinach and Feta Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Flaky phyllo pastry triangles filled with a savory blend of spinach, feta cheese, and herbs, baked until golden and crisp. This greek-inspired vegetarian (vegetarian) ready in about 60 minutes pairs fresh spinach, chopped, olive oil, medium yellow 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

• 1 lb fresh spinach, chopped
• 3 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 cup crumbled feta cheese
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 2 large eggs, beaten
• 12 sheets phyllo dough sheets
• 1/2 cup melted butter
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 1 lb chopped fresh spinach to the skillet and cook, stirring, until wilted and most moisture evaporates, about 5-7 minutes. Remove from heat and let cool slightly.
3. Step 3: In a mixing bowl, combine the cooled spinach mixture with 1 cup crumbled feta cheese, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 2 beaten large eggs, 1 tsp salt, and 1/2 tsp black pepper. Mix until well combined.
4. Step 4: Preheat oven to 375°F (190°C). Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter (about 2 tbsp). Place another sheet on top and brush with butter again. Cut the layered sheets into 3-inch wide strips.
5. Step 5: Place about 2 tbsp of filling at the end of each strip. Fold the phyllo over the filling diagonally to make a triangle. Continue folding the triangle along the strip until the entire strip is folded. Repeat with remaining phyllo and filling.
6. Step 6: Arrange the spanakopita triangles on a baking sheet and brush the tops with remaining melted butter. Bake for 25-30 minutes until golden brown and crisp. Serve warm.