Feta-Stuffed Spinach Phyllo Triangles with Dill

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

Crisp phyllo pastry filled with a creamy blend of feta cheese, spinach, and fresh dill, perfect as a savory Greek appetizer or snack. This greek (vegetarian) ready in about 45 minutes pairs washed and chopped fresh spinach leaves, crumbled feta cheese, finely 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

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 10 oz chopped fresh spinach and sauté for 3-4 minutes until wilted and most moisture evaporates. Remove from heat and let cool slightly.
  2. Step 2: In a mixing bowl, combine the sautéed spinach, 7 oz crumbled feta cheese, 2 tbsp finely chopped fresh dill, 3 thinly sliced green onions, 2 beaten eggs, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
  3. Step 3: Preheat oven to 350°F (175°C). Lay one sheet of phyllo dough flat and brush it lightly with 1 tbsp melted unsalted butter. Place another phyllo sheet on top and brush with butter again. Cut the layered phyllo into 3-inch wide strips.
  4. Step 4: Place about 2 tbsp of the spinach and feta filling at one end of each strip. Fold the corner over to form a triangle, then continue folding in triangles down the strip until sealed.
  5. Step 5: Arrange the filled triangles on a baking sheet, brush the tops with the remaining 5 tbsp melted butter, and bake for 20-25 minutes until golden brown and crisp.

Frequently asked questions

How long does Feta-Stuffed Spinach 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-Stuffed Spinach Phyllo Triangles with 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 crumbled feta cheese from drying out.

Can I substitute ingredients in Feta-Stuffed Spinach 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-Stuffed Spinach 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-Stuffed Spinach 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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