Oven-Baked Spanakopita Triangles with Feta and Spinach

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

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 (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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Place the triangles on a baking sheet lined with parchment paper and brush the tops with remaining olive oil.
  5. Step 5: Bake for 20-25 minutes until the phyllo is crisp and golden brown. Remove from oven and let cool slightly before serving.

Frequently asked questions

How long does Oven-Baked Spanakopita Triangles with Feta and Spinach take to make?

Total time is about 45 minutes (20 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 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 feta cheese, crumbled from drying out.

Can I substitute ingredients in Oven-Baked 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 Oven-Baked 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.

Is Oven-Baked Spanakopita Triangles with Feta and Spinach 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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