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 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
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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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