Oven-Baked Spanakopita Triangles with Feta and Spinach

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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.

Golden, flaky phyllo pastry triangles stuffed with a savory blend of spinach, feta cheese, and fresh herbs, perfect as an appetizer or light meal. This Greek recipe (vegetarian), ready in about 45 minutes, pairs frozen spinach, thawed and drained, feta cheese, crumbled, scallions, finely chopped 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: 20 min Cook: 25 min Serves 6 Greek cuisine 210 cal/serving

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Ingredients

10 oz frozen spinach, thawed and drained
7 oz feta cheese, crumbled
3 scallions, finely chopped
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
2 eggs, beaten
1/4 cup olive oil
12 phyllo dough sheets
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat the oven to 350°F. In a large bowl, combine 10 oz thawed and thoroughly drained spinach, 7 oz crumbled feta cheese, 3 finely chopped scallions, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 2 beaten eggs, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well incorporated.
Step 2: Lay one sheet of phyllo dough on a clean surface and brush lightly with 1 tbsp olive oil. Place a second sheet on top and brush again. Cut the layered sheets into 3-inch wide strips.
Step 3: Place about 2 tbsp of the spinach and feta filling at one end of each strip. Fold the corner over the filling to form a triangle, then continue folding along the strip maintaining the triangle shape until fully wrapped.
Step 4: Place the triangles on a baking sheet lined with parchment paper and brush the tops with remaining olive oil.
Step 5: Bake for 20-25 minutes until the phyllo is crisp and golden brown. Remove from oven and let cool slightly before serving.