Name: Easy Spinach and Feta Phyllo Triangles Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil (divided use); 2 pounds fresh spinach leaves; 1/2 cup onion (finely chopped); 1/2 cup green onions (thinly sliced); 1 teaspoon minced garlic; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh dill; 8 ounces feta cheese (crumbled); 1 egg (lightly beaten); salt and pepper to taste; 1 pound phyllo dough sheets (thawed); 3/4 cup butter (melted)

There’s something incredibly satisfying about biting into a crispy, golden phyllo pastry filled with savory spinach and tangy feta. This Easy Spinach and Feta Phyllo Triangles Recipe is a personal favorite of mine because it balances flaky texture with a hearty, flavorful filling that’s just perfect for any occasion.

The image shows a white plate filled with golden triangular pastries that have a crispy, flaky crust. One pastry is cut in half and placed on top, exposing several thin layers of light golden pastry surrounding a dark green spinach and white cheese filling inside. The pastries are slightly shiny with a crisp texture. Small sprigs of fresh green parsley decorate the plate around the pastries. The whole setup is on a white marbled surface with a soft blurred background. The photo was taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Spinach and Feta Phyllo Triangles Recipe
Top Tip
How to Serve Easy Spinach and Feta Phyllo Triangles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Spinach and Feta Phyllo Triangles Recipe

Why You'll Love This Recipe

I’ve made these spinach and feta triangles countless times for family gatherings and weeknight snacks—they never fail to impress! What makes this recipe truly special is how simple it is to prepare despite the fancy look it has on the plate.

Deliciously flaky phyllo: The buttery layers crisp up beautifully, creating a satisfying crunch every bite.
Fresh, vibrant filling: The combo of spinach, feta, dill, and parsley gives it a fresh, aromatic punch you’ll love.
Make-ahead friendly: You can prep the filling and assemble the triangles ahead of time, perfect for entertaining.
Impress without stress: Despite looking elegant, this recipe is straightforward and forgiving, even if you’re new to working with phyllo dough.

Ingredients & Why They Work

Each ingredient brings something special to the table in this Easy Spinach and Feta Phyllo Triangles Recipe. From the creamy salty feta to the fresh herbs that punch up the flavor, it’s a beautiful harmony. I usually pick fresh, bright parsley and dill from the market or even my own windowsill herb garden.

Flat lay of fresh spinach leaves with a small pile of finely chopped white onion, a few thinly sliced green onions, a clove of garlic minced into tiny pieces, chopped fresh parsley and dill sprigs, crumbled white feta cheese in a simple white ceramic bowl, one whole clean egg with an uncracked shell, a small white bowl filled with golden olive oil, a stack of thin, translucent phyllo dough sheets neatly arranged, and a small white bowl of melted butter, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds richness and helps soften the spinach without overpowering the flavor.
Fresh spinach leaves: The star veggie—fresh tastes best here; avoid wilted bunches to keep it vibrant.
Onion and green onions: These bring a mild sweetness and subtle onion flavor that complements the feta perfectly.
Minced garlic: Just a hint adds depth without being too pungent.
Fresh parsley and dill: Make the filling pop with bright, herbal notes—don’t skip these!
Feta cheese: Crumbled feta adds tangy, creamy saltiness that truly makes the filling sing.
Egg: Acts as a binder to hold the filling together and keep it moist.
Phyllo dough sheets: The flaky, crispy crust essential to these triangles—handle gently and keep covered!
Butter (melted): Brushed over phyllo layers for that irresistible golden finish and crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I adore this classic spinach and feta combo, I like to experiment sometimes by adding my own twist. Feel free to make this recipe totally yours by swapping herbs or adding extra veggies—you’ll find it’s pretty forgiving.

Variation: I once added a bit of nutmeg and lemon zest to the filling for a subtle warmth and zing—it worked beautifully!
Dietary tweak: For a lighter version, try using olive oil instead of butter for brushing, or swap feta for a vegan cheese alternative.
Seasonal change: Toss in some sautéed mushrooms or chopped roasted peppers for a heartier filling during colder months.

Step-by-Step: How I Make Easy Spinach and Feta Phyllo Triangles Recipe

A clear glass bowl holds several uneven layers of ingredients: a large pile of crumbly white cheese on the right side, a heap of finely chopped green herbs and onions on the left side, and a sprinkle of black pepper and white salt near the bottom left corner, all resting on a visible yellow egg yolk beneath the cheese. The bowl sits on a white marbled surface, and the background is softly blurred. The image has a natural light feel, showing textures clearly. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Wilt and Prep the Spinach

Start by heating a tablespoon of olive oil in a large pan over medium heat. Add half the fresh spinach and cook until it’s nicely wilted before adding the rest. Give it a few minutes to cook down fully, then remove from heat and let it cool. Once cool, squeeze out as much moisture as you can—this stop the triangles from turning soggy.

Step 2: Sauté the Aromatics

Wipe out the pan, then add the remaining olive oil. Toss in finely chopped onion and cook until softened. Stir in green onions, garlic, parsley, and dill for just about 30 seconds to wake up those fragrant herbs without burning the garlic. Transfer the mixture to a bowl and let it cool for a moment.

Step 3: Mix Filling Ingredients

In a large bowl, combine the cooked spinach, onion-herb mixture, crumbled feta, and lightly beaten egg. Add salt and pepper generously—you want each triangle bursting with flavor. Mix everything thoroughly so each bite tastes consistent and delicious.

Step 4: Prepare Phyllo and Assemble Triangles

Unroll the phyllo dough carefully onto your workspace and keep it covered with plastic wrap or a damp towel to prevent drying out—phyllo can be fragile! Layer two sheets at a time, brushing melted butter between them. Then, cut the layered dough into 3-inch strips.

Place about 1 ½ teaspoons of filling at one end of each strip. Fold over the dough like a flag, forming triangles, continuing until you reach the end of the strip. If you haven’t worked with phyllo before, take your time—practice makes perfect here, and these triangles are forgiving!

Step 5: Bake Until Golden

Arrange your triangles on parchment-lined baking sheets, spacing them about 1 ½ inches apart. Brush the tops with a little more melted butter before popping them in a 375°F oven. Bake for 18-20 minutes until they’re gorgeously golden and crisp. Serve them warm—they’re absolutely irresistible fresh from the oven.

Top Tip

From my experience making these triangles many times, a couple of key tips will help you nail this recipe every time without stress or soggy results.

Keep the phyllo covered: Phyllo dough dries out super fast once exposed, so always cover unused sheets with a damp towel or plastic wrap.
Drain the spinach well: Squeezing out excess moisture from the cooked spinach is essential to avoid soggy triangles.
Butter between layers: Don’t skimp on that melted butter—it creates the flaky, golden texture that makes these triangles so crave-worthy.
Exact folding: Folding like a flag to form triangles may seem tricky, but just take it slow—practice a couple of times and you’ll get the hang of it.

How to Serve Easy Spinach and Feta Phyllo Triangles Recipe

Garnishes

I love sprinkling a little extra chopped fresh dill or parsley over the top before serving—it adds a pop of color and brightness. A side of lemon wedges to squeeze over the triangles works wonders, too, cutting through that buttery richness with fresh acidity.

Side Dishes

These phyllo triangles pair beautifully with Greek salad, tzatziki sauce, or even a simple bowl of olives and roasted nuts. They can also be a fun appetizer alongside dips like hummus or baba ganoush.

Creative Ways to Present

For parties, I like arranging the triangles around a round platter with a bowl of creamy tzatziki in the center—everyone loves dunking them! Another fun idea is to thread the triangles on skewers for easy grab-and-go finger food.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover triangles in an airtight container in the fridge. They stay quite well for up to 3 days. To keep them from losing their crispness, I place a paper towel under and on top before sealing the container.

Freezing

I’ve had great success freezing these triangles before baking. Simply freeze them arranged on a baking sheet, then transfer to a freezer bag once solid. When ready, bake directly from frozen, adding a few extra minutes to the baking time.

Reheating

To bring leftovers back to life, reheat in a toaster oven or conventional oven at about 350°F for 8-10 minutes. Avoid microwaving if possible, as it softens the crispy phyllo.

Frequently Asked Questions:

Can I use frozen spinach for this recipe?

Frozen spinach can work if fresh isn’t available, but be sure to thaw it fully and squeeze out as much liquid as possible to avoid sogginess in your phyllo triangles.

How do I store leftover spinach and feta triangles?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.

What is the best way to fold phyllo triangles?

Fold the dough strips like a flag, creating little triangles as you go. This method keeps the filling sealed and the triangles uniform in shape.

Can I make these triangles ahead of time?

Yes! You can prepare and assemble the triangles a few hours ahead and keep them covered in the fridge. Just brush with extra butter before baking for best results. They also freeze well if you want to make a bigger batch.

Final Thoughts

This Easy Spinach and Feta Phyllo Triangles Recipe feels like a secret little treasure every time I make it—so simple but always impressive. I hope you enjoy making them as much as I do, whether for a casual snack or a special occasion. Give it a try, and I bet these triangles will become a beloved staple in your kitchen too!