Phyllo-Wrapped Spanakopita Triangles with Spinach and Feta

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Golden phyllo pastry pockets filled with a savory mixture of spinach, feta cheese, fresh herbs, and onions, baked until crisp and flaky. This Greek recipe (vegetarian), ready in about 50 minutes, pairs fresh spinach, chopped, feta cheese, crumbled, 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.

Ingredients

• 12 oz fresh spinach, chopped
• 7 oz feta cheese, crumbled
• 4 stalks green onions, thinly sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 4 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 12 phyllo dough sheets
• 6 tbsp melted butter

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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.