Oven-Baked Spanakopita Triangles with Fresh Dill and Feta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Buttery phyllo dough envelops a vibrant mixture of spinach, dill, and tangy feta cheese baked to golden perfection. This greek-inspired 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

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.

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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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