Phyllo-Wrapped Spinach and Feta Triangles
Flaky, buttery phyllo triangles filled with creamy spinach and feta, baked until golden and crisp. This Greek recipe, ready in about 45 minutes, pairs phyllo dough, unsalted butter, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 12, 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 package (16 oz) phyllo dough
- 2 tbsp unsalted butter
- 10 oz fresh spinach
- 1/2 cup feta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F. Brush a baking sheet with 1 tbsp melted butter. Lay out one sheet of phyllo dough on a clean surface, brush lightly with 1 tbsp melted butter, fold in half lengthwise, and cut into 6 equal strips.
- Step 2: In a bowl, mix 10 oz chopped spinach, 1/2 cup crumbled feta, 1/4 cup grated Parmesan, 1/2 cup ricotta, 1/2 tsp salt, 1/4 tsp black pepper, and 1 beaten egg until fully combined.
- Step 3: Place 1 teaspoon of filling on the bottom of each phyllo strip, fold sides over filling to form triangles, roll tightly, and place seam-side down on the baking sheet. Brush tops with remaining 1 tbsp melted butter.
