Oven-Baked Spanakopita Triangles with Spinach and Feta

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Flaky phyllo pastry envelopes a savory filling of fresh spinach, tangy feta, and herbs, baked until golden and crisp. This Greek recipe (vegetarian), ready in about 60 minutes, pairs fresh spinach, feta cheese, 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.

Ingredients

• 1 lb fresh spinach
• 8 oz, crumbled feta cheese
• 12 phyllo dough sheets
• 4, thinly sliced green onions
• 2 tbsp, chopped fresh dill
• 2 large eggs
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp, melted unsalted butter

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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.