Feta and Spinach Stuffed Phyllo Triangles with Dill

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

Crisp phyllo pastry parcels filled with a savory mixture of feta cheese, spinach, and fresh dill, perfect as a snack or appetizer. This mediterranean-inspired snacks (vegetarian) ready in about 45 minutes turns phyllo dough sheets, fresh spinach leaves, feta cheese into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.

★ 4.5 (13 ratings) Prep: 20 min Cook: 25 min Serves 6 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Rinse and chop 10 oz fresh spinach and 3 green onions finely. In a skillet over medium heat, add 1 tbsp olive oil and sauté spinach and green onions for 3 minutes until wilted. Remove from heat and let cool.
  2. Step 2: Crumble 7 oz feta cheese into a bowl. Add cooled spinach mixture, 2 tbsp chopped fresh dill, 1/2 tsp black pepper, and 1/4 tsp salt. Stir to combine.
  3. Step 3: Lay 1 sheet of phyllo dough flat and brush lightly with 1 tbsp olive oil. Place another sheet on top and brush again. Cut the layered sheets into 3-inch wide strips.
  4. Step 4: Place about 1 tbsp of filling at one end of each strip. Fold phyllo over filling diagonally to form a triangle, continuing to fold to the end of the strip. Brush the outside with olive oil as you fold.
  5. Step 5: Arrange triangles on a baking sheet and bake for 20-25 minutes until golden and crisp. Let cool slightly before serving.

Frequently asked questions

How long does Feta and Spinach Stuffed Phyllo Triangles with 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 Feta and Spinach Stuffed Phyllo Triangles with Dill?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Feta and Spinach Stuffed Phyllo Triangles with 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 Feta and Spinach Stuffed Phyllo Triangles with 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 Feta and Spinach Stuffed Phyllo Triangles with 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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