Phyllo-Wrapped Spinach and Feta Triangles with Sesame Seeds

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Crisp phyllo pastry envelopes a savory filling of spinach, feta, and fresh herbs, sprinkled with toasted sesame seeds for an irresistible appetizer. This Greek-inspired vegetarian recipe, ready in about 40 minutes, pairs fresh spinach, chopped, feta cheese, crumbled, green onions, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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

• 10 oz fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 3 green onions, sliced
• 2 tbsp fresh dill, chopped
• 3 tbsp olive oil
• 12 phyllo dough sheets
• 2 tbsp sesame seeds
• 1/2 tsp salt
• 1/4 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 3 tablespoons olive oil in a large skillet over medium heat. Add 3 sliced green onions and sauté for 2 minutes until softened.
2. Step 2: Add 10 ounces chopped fresh spinach, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Cook, stirring occasionally, until spinach is wilted and most moisture evaporates, about 5 minutes. Remove from heat and let cool slightly.
3. Step 3: In a mixing bowl, combine the cooked spinach mixture with 1 cup crumbled feta cheese and 2 tablespoons chopped fresh dill. Stir until well mixed.
4. Step 4: Preheat oven to 375°F (190°C). Lay one sheet of phyllo dough on a clean surface and brush lightly with olive oil. Place a second sheet on top and brush again with olive oil.
5. Step 5: Cut the layered phyllo stack into 3-inch wide strips. Place about 2 tablespoons of the spinach-feta filling at one end of a strip, then fold into a triangle shape by folding the corner over the filling, continuing to fold along the strip until sealed.
6. Step 6: Arrange the triangles on a baking sheet lined with parchment paper and brush the tops with olive oil. Sprinkle evenly with 2 tablespoons sesame seeds.
7. Step 7: Bake for 20-25 minutes until the phyllo is golden brown and crisp. Let cool for 5 minutes before serving.