Oven-Baked Spanakopita Triangles with Spinach and Feta

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

Flaky phyllo pastry envelopes a savory filling of fresh spinach, tangy feta, and herbs, baked until golden and crisp. This greek (vegetarian) ready in about 60 minutes pairs fresh spinach, crumbled feta cheese, sheets phyllo dough sheets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 30 min Cook: 30 min Serves 6 Greek cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Rinse and roughly chop 1 lb fresh spinach. In a large skillet over medium heat, sauté the spinach alone for 5 minutes until wilted and excess moisture evaporates, stirring occasionally.
  2. Step 2: Transfer the cooked spinach to a colander, press gently to remove any remaining water, then chop finely. In a large bowl, combine the chopped spinach, 8 oz crumbled feta cheese, 4 thinly sliced green onions, 2 tbsp chopped fresh dill, 2 beaten large eggs, 1 tsp salt, and 1/2 tsp black pepper. Mix well until evenly combined.
  3. Step 3: Lay one sheet of phyllo dough flat on a clean surface and brush evenly with 1 tbsp melted unsalted butter. Place another sheet on top and brush with 1 tbsp melted butter again. Cut the layered sheets into 3-inch wide strips.
  4. Step 4: Place about 2 tablespoons of the spinach filling at the bottom corner of each strip. Fold the corner over to form a triangle and continue folding the triangle along the strip until fully wrapped. Repeat with remaining phyllo sheets and filling.
  5. Step 5: Arrange the filled triangles on a baking sheet lined with parchment paper. Brush the tops generously with remaining 1 tbsp melted butter. Bake in the preheated oven for 25-30 minutes until the phyllo is crisp and golden brown.
  6. Step 6: Remove from oven and let cool for 5 minutes before serving. These triangles are perfect warm or at room temperature.

Frequently asked questions

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

Total time is about 60 minutes (30 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 Spinach 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 fresh spinach from drying out.

Can I substitute ingredients in Oven-Baked Spanakopita Triangles with Spinach 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 Spinach 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 Spinach 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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