Spanakopita-Inspired Spinach and Feta Stuffed Phyllo Triangles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden baked phyllo triangles filled with a savory blend of spinach, feta, and herbs for a classic Greek appetizer. This greek-inspired vegetarian ready in about 45 minutes pairs thawed and drained frozen spinach, crumbled feta cheese, small 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 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.

Prep: 20 min Cook: 25 min Serves 4 Greek cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a skillet, heat 3 tbsp olive oil over medium heat. Sauté 1 small finely chopped onion and 2 minced garlic cloves for 4-5 minutes until soft and fragrant.
  2. Step 2: Add 10 oz thawed and well-drained spinach to the skillet, cook for 3 minutes stirring to combine. Remove from heat and let cool slightly.
  3. Step 3: In a mixing bowl, combine the spinach mixture, 1 cup crumbled feta cheese, 2 tbsp chopped fresh dill, 1 large beaten egg, 1/2 tsp salt, and 1/2 tsp black pepper. Mix well.
  4. Step 4: Lay one sheet of phyllo dough flat and brush with 1/2 tbsp melted butter. Place another sheet on top and brush again with butter. Cut into 3 strips lengthwise.
  5. Step 5: Place 2 tbsp of the spinach filling at the end of each strip. Fold the dough over the filling to form triangles, continuing to fold triangle shapes until the strip is fully folded.
  6. Step 6: Place the triangles on a baking sheet lined with parchment paper and brush the tops with remaining melted butter.
  7. Step 7: Bake for 20-25 minutes until phyllo is golden brown and crisp. Serve warm.

Equipment for this recipe

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Frequently asked questions

How long does Spanakopita-Inspired Spinach and Feta Stuffed Phyllo Triangles 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 Spanakopita-Inspired Spinach and Feta Stuffed Phyllo Triangles?

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 Spanakopita-Inspired Spinach and Feta Stuffed Phyllo Triangles?

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 Spinach and Feta Stuffed Phyllo Triangles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spinach and Feta Stuffed Phyllo Triangles?

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.

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