Oven-Baked Spanakopita Triangles with Fresh Dill and Feta

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

Buttery phyllo dough envelops a vibrant mixture of spinach, dill, and tangy feta cheese baked to golden perfection. This greek (vegetarian) ready in about 50 minutes pairs sheets phyllo dough sheets, chopped fresh spinach, crumbled feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 30 min Serves 6 Greek cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a large skillet, heat 2 tbsp olive oil over medium heat and sauté 2 minced garlic cloves until fragrant, about 1 minute. Add 10 oz chopped fresh spinach and cook until wilted and most moisture evaporates, about 5 minutes, then transfer to a bowl to cool.
  2. Step 2: In the bowl with spinach, mix in 7 oz crumbled feta cheese, 2 tbsp finely chopped fresh dill, 3 thinly sliced green onions, 2 large beaten eggs, 1/2 tsp black pepper, and 1/4 tsp salt until well combined.
  3. Step 3: Lay 1 sheet of phyllo dough on a clean surface and brush generously with 1 tbsp olive oil. Place another sheet on top and brush again. Cut the layered phyllo into 3-inch-wide strips.
  4. Step 4: Place 2 tbsp of the spinach and feta filling at one end of each strip. Fold the strip into a triangle shape by folding the corner over to form a triangle, continuing folding until the entire strip is used.
  5. Step 5: Arrange the filled triangles on a baking sheet and brush the tops with remaining olive oil. Bake for 25-30 minutes until golden and crisp on top. Serve warm.

Frequently asked questions

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

Total time is about 50 minutes (20 min prep + 30 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 Fresh Dill and Feta?

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 sheets phyllo dough sheets from drying out.

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

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 Fresh Dill and Feta 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 Fresh Dill and Feta 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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