Oven-Baked Spanakopita Triangles with Spinach and Feta

By AislePrompt Test Kitchen · 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-inspired 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

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.

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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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