Phyllo-Wrapped Spinach and Feta Triangles with Dill

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

Crisp phyllo pastry filled with a savory blend of spinach, creamy feta, and fresh dill, baked until golden and flaky. This Greek recipe (vegetarian), ready in about 45 minutes, pairs fresh spinach, feta cheese, green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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 Mediterranean cuisine 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 375°F and line a baking sheet with parchment paper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 10 ounces chopped fresh spinach and cook, stirring, for 4-5 minutes until wilted and excess moisture evaporates.
  2. Step 2: Remove the skillet from heat and stir in 7 ounces crumbled feta cheese, 3 thinly sliced green onions, 2 tablespoons chopped fresh dill, 1 tablespoon fresh lemon juice, 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper until well combined.
  3. Step 3: Lay one sheet of phyllo dough on a clean surface and brush it lightly with 1 tablespoon melted butter. Place a second sheet on top and brush again with 1 tablespoon melted butter.
  4. Step 4: Cut the stacked phyllo sheets into 3-inch-wide strips. Place about 2 tablespoons of the spinach and feta filling at the end of each strip and fold into a triangle shape, continuing to fold along the strip until fully wrapped.
  5. Step 5: Place each triangle on the prepared baking sheet and brush the tops with the remaining 2 tablespoons melted butter.
  6. Step 6: Bake for 20-25 minutes until the phyllo is golden brown and crisp. Let cool slightly before serving warm or at room temperature.

Frequently asked questions

How long does Phyllo-Wrapped Spinach and Feta Triangles with Dill 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 Spinach and Feta Triangles with Dill?

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 from drying out.

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

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 Spinach and Feta Triangles with Dill 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 Spinach and Feta Triangles with Dill 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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