Oven-Baked Spanakopita Triangles with Feta and Dill

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Flaky phyllo dough envelopes a savory blend of spinach, feta cheese, and fresh dill, baked to golden perfection. This Greek recipe (vegetarian), ready in about 50 minutes, pairs fresh spinach, feta cheese, 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Related recipes