Hand-Pressed Greek Spanakopita Triangles with Feta and Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden, flaky phyllo dough triangles stuffed with a savory blend of spinach, feta cheese, and fresh herbs. This greek-inspired vegetarian ready in about 50 minutes pairs sheets (thawed) phyllo dough sheets, (about 4 cups) fresh spinach, crumbled feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 25 min Cook: 25 min Serves 6 Greek cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Rinse and roughly chop 10 oz fresh spinach. Sauté spinach in a dry skillet over medium heat for 3-4 minutes until wilted and most moisture has evaporated. Remove from heat and let cool.
  2. Step 2: In a large bowl, combine the cooled spinach, 7 oz 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. Mix gently to distribute evenly.
  3. Step 3: Lay one sheet of phyllo dough on a clean surface and lightly brush with 1 tbsp olive oil. Place another sheet on top and brush again. Cut the stacked sheets lengthwise 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 the triangle along the strip until fully enclosed.
  5. Step 5: Arrange the triangles on a baking sheet and brush the tops with remaining olive oil. Bake for 20-25 minutes until golden brown and crisp.

Equipment for this recipe

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Frequently asked questions

How long does Hand-Pressed Greek Spanakopita Triangles with Feta and Spinach take to make?

Total time is about 50 minutes (25 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 Hand-Pressed Greek Spanakopita Triangles with Feta and Spinach?

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 (about 4 cups) fresh spinach from drying out.

Can I substitute ingredients in Hand-Pressed Greek Spanakopita Triangles with Feta and Spinach?

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 Hand-Pressed Greek Spanakopita Triangles with Feta and Spinach 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 Hand-Pressed Greek Spanakopita Triangles with Feta and Spinach?

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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