Phyllo-Wrapped Spanakopita Triangles with Spinach and Feta

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

Golden phyllo pastry pockets filled with a savory mixture of spinach, feta cheese, fresh herbs, and onions, baked until crisp and flaky. This greek (vegetarian) ready in about 50 minutes pairs fresh spinach, chopped, feta cheese, crumbled, stalks green onions, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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: 25 min Cook: 25 min Serves 6 Greek cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 minced garlic clove and 4 thinly sliced green onions, sauté for 2 minutes until fragrant.
  2. Step 2: Add 12 oz chopped fresh spinach to the skillet and cook, stirring, for 3-4 minutes until wilted and most moisture evaporates. Remove from heat and let cool slightly.
  3. Step 3: In a mixing bowl, combine the cooked spinach mixture with 7 oz crumbled feta cheese, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper.
  4. Step 4: Lay one phyllo sheet on a clean surface and brush lightly with 1/2 tbsp melted butter. Place another phyllo sheet on top and brush again. Cut stacked sheets into 3-inch-wide strips.
  5. Step 5: Place 2 tbsp of the spinach and feta filling at one end of each strip. Fold the corner of the strip over the filling to form a triangle. Continue folding the strip in triangles until fully wrapped.
  6. Step 6: Arrange the spanakopita triangles on a baking sheet lined with parchment paper. Brush each triangle with remaining melted butter.
  7. Step 7: Bake for 20-25 minutes until the phyllo is golden brown and crisp. Let cool for 5 minutes before serving warm as an appetizer or snack.

Frequently asked questions

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

Total time is about 50 minutes (25 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 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, chopped from drying out.

Can I substitute ingredients in Phyllo-Wrapped 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 Phyllo-Wrapped 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 Phyllo-Wrapped 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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