Phyllo-Wrapped Spinach and Feta Triangles with Nutmeg

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

Flaky phyllo dough filled with a savory mixture of spinach, creamy feta, and a hint of nutmeg, baked until golden and crisp for a traditional Greek appetizer. This greek-inspired vegetarian ready in about 50 minutes pairs washed and chopped fresh spinach, crumbled feta cheese, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1 finely chopped small yellow onion and sauté for 5 minutes until soft.
  2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 12 oz chopped fresh spinach, 1 tsp salt, 1/2 tsp black pepper, and cook until spinach is wilted and excess moisture evaporates, about 5-7 minutes.
  3. Step 3: Remove from heat and let cool slightly. Stir in 6 oz crumbled feta cheese, 2 tbsp chopped fresh dill, and 1/4 tsp ground nutmeg until evenly combined.
  4. Step 4: Preheat oven to 375°F (190°C). Lay one sheet of phyllo dough on a clean surface and brush with 1/2 tbsp melted unsalted butter. Place another sheet on top and repeat.
  5. Step 5: Cut the layered phyllo into 3-inch wide strips. Place 1 tbsp of the spinach-feta filling at the end of each strip, then fold into triangles by folding the corner over the filling repeatedly along the strip.
  6. Step 6: Place the filled triangles on a baking sheet, brush tops with remaining melted butter, and bake for 20-25 minutes until golden brown and crisp.

Frequently asked questions

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

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 crumbled feta cheese from drying out.

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

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 Nutmeg 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 Nutmeg 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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