Crisp Phyllo Triangles with Spinach and Dill Filling

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden baked phyllo pastries stuffed with a fresh spinach and dill mixture, delivering a crunchy exterior with a flavorful, herbaceous filling. This greek-inspired vegetarian (mediterranean) ready in about 45 minutes pairs fresh, chopped spinach, crumbled feta cheese, chopped fresh dill 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: 25 min Serves 6 Greek cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a skillet, heat 2 tbsp olive oil over medium heat. Add 1 small finely chopped onion and sauté for 4 minutes until soft. Add 1 minced garlic clove and cook for 30 seconds until fragrant.
  2. Step 2: Stir in 10 oz chopped fresh spinach, cooking until wilted and most moisture evaporates, about 5 minutes. Remove from heat and cool slightly.
  3. Step 3: Transfer the spinach mixture to a bowl and mix in 6 oz crumbled feta cheese, 2 tbsp chopped fresh dill, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Step 4: Lay one sheet of thawed phyllo dough on a clean surface and brush with 1 tbsp olive oil. Place another sheet on top and brush with another 1 tbsp olive oil.
  5. Step 5: Cut the layered phyllo sheets into 3-inch wide strips. Place 1-2 tbsp filling at the edge of each strip and fold into triangles by folding corner over corner repeatedly until the strip is fully folded.
  6. Step 6: Place the triangles seam side down on a baking sheet and brush tops with remaining 3 tbsp olive oil.
  7. Step 7: Bake for 20-25 minutes until golden brown and crisp. Let cool slightly before serving.

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Frequently asked questions

How long does Crisp Phyllo Triangles with Spinach and Dill Filling 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 Crisp Phyllo Triangles with Spinach and Dill Filling?

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, chopped spinach from drying out.

Can I substitute ingredients in Crisp Phyllo Triangles with Spinach and Dill Filling?

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 Crisp Phyllo Triangles with Spinach and Dill Filling 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 Crisp Phyllo Triangles with Spinach and Dill Filling?

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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