Spanakopita-Inspired Phyllo Triangles with Spinach and Feta
Flaky phyllo pastry enveloping a savory blend of spinach, feta cheese, and fresh herbs, perfect as a snack or appetizer. This greek-inspired vegetarian ready in about 50 minutes pairs chopped fresh spinach, olive oil, medium, finely chopped 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.
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 sheets phyllo dough sheets
- 6 tbsp, melted butter
- 1 tsp salt
- 1/2 tsp black pepper
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.
Frequently asked questions
How long does Spanakopita-Inspired Phyllo Triangles with Spinach and Feta 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 Spanakopita-Inspired Phyllo Triangles with Spinach and Feta?
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 chopped fresh spinach from drying out.
Can I substitute ingredients in Spanakopita-Inspired Phyllo Triangles with Spinach and Feta?
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 Spanakopita-Inspired Phyllo Triangles with Spinach and Feta 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.
What goes well with Spanakopita-Inspired Phyllo Triangles with Spinach and Feta?
Greek vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
