Vegetarian Spanakopita Triangles with Fresh Dill and Feta
Flaky phyllo pastry parcels filled with a savory blend of spinach, feta cheese, and fresh dill, perfect as an appetizer or light meal. This greek-inspired vegetarian ready in about 55 minutes pairs fresh spinach, chopped, olive oil, medium yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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
- 12 oz fresh spinach, chopped
- 3 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp fresh dill, chopped
- 8 oz feta cheese, crumbled
- 2 eggs, beaten
- 10 sheets phyllo dough sheets
- 6 tbsp butter, melted
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg, ground
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 12 oz chopped fresh spinach to the skillet and cook, stirring, for 4-5 minutes until wilted and moisture evaporates. Remove from heat and let cool slightly.
- Step 3: In a bowl, combine the spinach mixture with 8 oz crumbled feta, 2 beaten eggs, 2 tbsp chopped fresh dill, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp ground nutmeg. Mix well.
- Step 4: Preheat oven to 375°F. Unroll 10 phyllo sheets and cover with a damp towel to prevent drying. Brush a sheet with 1 tbsp melted butter, place another sheet on top, and brush again. Cut the layered phyllo into 3-inch wide strips.
- Step 5: Place a tablespoon of filling at one end of a strip. Fold the phyllo over the filling diagonally to form a triangle. Continue folding the triangle along the strip until the end. Place on a baking sheet seam-side down.
- Step 6: Brush each triangle with remaining melted butter. Bake for 25-30 minutes until golden brown and crisp. Cool for 5 minutes before serving.
Frequently asked questions
How long does Vegetarian Spanakopita Triangles with Fresh Dill and Feta take to make?
Total time is about 55 minutes (25 min prep + 30 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 Vegetarian Spanakopita Triangles with Fresh Dill 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 fresh spinach, chopped from drying out.
Can I substitute ingredients in Vegetarian Spanakopita Triangles with Fresh Dill 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 Vegetarian Spanakopita Triangles with Fresh Dill 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 Vegetarian Spanakopita Triangles with Fresh Dill 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.
