Oven-Baked Spanakopita Triangles with Feta and Dill

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

Flaky phyllo dough envelopes a savory blend of spinach, feta cheese, and fresh dill, baked to golden perfection. This greek (vegetarian) ready in about 50 minutes pairs fresh spinach, crumbled feta cheese, finely chopped dill, fresh for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 350°F. Rinse and drain 1 lb fresh spinach, then sauté it in a dry pan over medium heat for 5 minutes until wilted. Let cool, then chop finely.
  2. Step 2: In a mixing bowl, combine the chopped spinach with 8 oz crumbled feta cheese, 2 tbsp finely chopped fresh dill, 3 thinly sliced green onions, 2 large beaten eggs, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
  3. Step 3: Lay one sheet of phyllo dough on a clean surface and brush lightly with 1 tbsp olive oil. Place another sheet on top and brush again. Cut the layered dough into 3-inch-wide strips.
  4. Step 4: Spoon 1 tbsp of the spinach mixture at the end of each strip and fold the dough over diagonally to form a triangle. Continue folding triangles along the strip until sealed.
  5. Step 5: Place the triangles on a baking sheet and brush the tops with remaining olive oil. Bake for 25 minutes until golden and crisp.

Frequently asked questions

How long does Oven-Baked Spanakopita Triangles with Feta and Dill 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 Oven-Baked Spanakopita Triangles with Feta and 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 fresh spinach from drying out.

Can I substitute ingredients in Oven-Baked Spanakopita Triangles with Feta and 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 Oven-Baked Spanakopita Triangles with Feta and 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 Oven-Baked Spanakopita Triangles with Feta and 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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