Spanakopita-Inspired Phyllo Triangles with Spinach and Feta

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flaky phyllo pastry enveloping a savory blend of spinach, feta cheese, and fresh herbs, perfect as a snack or appetizer. This Greek-inspired vegetarian recipe, ready in about 50 minutes, pairs fresh spinach, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving

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Ingredients

1 lb, chopped fresh spinach
2 tbsp olive oil
1 medium, finely chopped onion
2, minced garlic cloves
8 oz, crumbled feta cheese
2 tbsp, chopped fresh dill
2 tbsp, chopped fresh parsley
2, beaten eggs
12 phyllo dough sheets
6 tbsp, melted butter
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 medium finely chopped onion and 2 minced garlic cloves and sauté for 4-5 minutes until soft and fragrant.
Step 2: Add 1 lb chopped fresh spinach in batches, cooking until wilted and excess moisture evaporates, about 7 minutes total. Remove from heat and let cool.
Step 3: In a mixing bowl, combine the cooled spinach mixture with 8 oz crumbled feta, 2 tbsp chopped dill, 2 tbsp chopped parsley, 2 beaten eggs, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
Step 4: Preheat oven to 375°F. Lay one sheet of phyllo dough flat and brush lightly with 1 tbsp melted butter. Place another phyllo sheet on top and brush with butter again.
Step 5: Cut the layered phyllo into 3-inch wide strips. Place 1-2 tbsp of the spinach filling at the end of each strip and fold phyllo over the filling into a triangle shape, folding along the strip until sealed.
Step 6: Arrange the triangles on a baking sheet and brush the tops with remaining melted butter. Bake for 20-25 minutes until golden and crisp.
Step 7: Let cool slightly before serving warm or at room temperature.