Phyllo-Wrapped Spanakopita Triangles with Feta and Spinach

By AislePrompt Test Kitchen · 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-inspired 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

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.

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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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