Phyllo-Wrapped Spanakopita Triangles with Feta and Spinach

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

Crispy golden phyllo pastry parcels filled with a savory blend of spinach, feta cheese, herbs, and onions, perfect as an appetizer or light meal. This greek (vegetarian) ready in about 45 minutes pairs sheets, thawed phyllo dough sheets, washed and 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: 25 min Serves 6 Greek cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
  2. Step 2: Add 10 oz chopped fresh spinach and cook for 4-5 minutes, stirring until wilted and excess liquid evaporates. Remove from heat, transfer to a bowl and cool slightly.
  3. Step 3: Stir into the spinach 8 oz crumbled feta cheese, 3 thinly sliced green onions, 2 tbsp chopped fresh dill, 1 tsp lemon zest, 3/4 tsp salt, and 1/2 tsp black pepper until combined.
  4. Step 4: Lay one phyllo sheet (about 9x14 inches) on a clean surface and brush evenly with 1/2 tbsp olive oil. Place a second sheet on top and brush again with 1/2 tbsp olive oil.
  5. Step 5: Cut the layered phyllo into 3-inch wide strips. Place about 2 tbsp of the spinach-feta filling at one end of each strip.
  6. Step 6: Fold the corner of the strip over the filling to form a triangle, then continue folding the strip over itself in triangles until fully wrapped.
  7. Step 7: Place the filled triangles on a baking sheet lined with parchment paper. Brush the tops with remaining olive oil.
  8. Step 8: Bake for 20-25 minutes until the phyllo is crisp and golden brown. Let cool for 5 minutes before serving.

Frequently asked questions

How long does Phyllo-Wrapped Spanakopita Triangles with Feta and Spinach take to make?

Total time is about 45 minutes (20 min prep + 25 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 Phyllo-Wrapped Spanakopita Triangles with Feta and Spinach?

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 crumbled feta cheese from drying out.

Can I substitute ingredients in Phyllo-Wrapped Spanakopita Triangles with Feta and Spinach?

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 Phyllo-Wrapped Spanakopita Triangles with Feta and Spinach 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 Phyllo-Wrapped Spanakopita Triangles with Feta and Spinach 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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