Phyllo-Wrapped Spinach and Feta Triangles with Dill Yogurt Dip

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

Crisp phyllo pastry parcels filled with a savory blend of spinach, feta, and herbs, paired with a refreshing dill-infused Greek yogurt dip. This Greek-inspired vegetarian recipe, ready in about 45 minutes, pairs fresh spinach, chopped, crumbled feta cheese, green onions, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 10 oz chopped fresh spinach and sauté for 3-4 minutes until wilted and moisture evaporates. Remove from heat and let cool slightly.
  2. Step 2: In a mixing bowl, combine the cooked spinach, 1 cup crumbled feta cheese, 3 sliced green onions, 2 tbsp chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
  3. Step 3: Preheat oven to 375°F. Lay one sheet of phyllo dough on a clean surface and brush lightly with 1 tbsp olive oil. Place a second sheet on top and brush again.
  4. Step 4: Cut the layered phyllo sheets into 3-inch wide strips. Place about 2 tbsp of the spinach-feta filling at one end of each strip. Fold the phyllo over the filling into a triangle shape, continuing to fold the strip over itself until fully enclosed.
  5. Step 5: Place the triangles on a baking sheet and brush the tops with remaining 1 tbsp olive oil. Bake for 20-25 minutes until golden and crisp.
  6. Step 6: Meanwhile, prepare the dip by mixing 1 cup Greek yogurt with 1 tbsp fresh lemon juice, 1 minced garlic clove, and 1 tbsp chopped fresh dill. Serve chilled alongside the hot phyllo triangles.

Frequently asked questions

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

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 Spinach and Feta Triangles with Dill Yogurt Dip?

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 Yogurt Dip 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 Yogurt Dip 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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