Name: Best-Ever Spinach 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 utterly irresistible about the crisp, golden layers of phyllo dough hugging a rich, savory spinach and feta filling. This Best-Ever Spinach Feta Phyllo Triangles Recipe is my go-to for gatherings and cozy nights alike—light, flaky, and bursting with flavor in every bite.

The image shows a white plate filled with golden brown triangle-shaped pastries. Two pastries are cut open and placed on top, showing layers of thin, crisp outer dough with a dark green and white filling inside. The pastries look flaky and light, with slightly shiny surfaces. Around the plate, there are small green parsley garnishes adding color. The plate sits on a white marbled surface with a blurred green background. photo 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 Best-Ever Spinach Feta Phyllo Triangles Recipe
Top Tip
How to Serve Best-Ever Spinach Feta Phyllo Triangles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Best-Ever Spinach Feta Phyllo Triangles Recipe

Why You'll Love This Recipe

Making the Best-Ever Spinach Feta Phyllo Triangles Recipe at home feels like a little culinary celebration every time. It’s deceptively simple, yet impressive, crunchy on the outside and creamy with herbs on the inside. Trust me, once you try it, these triangles will steal the show.

Perfect texture: The phyllo bakes up crisp and flaky, providing a delightful contrast to the soft spinach and feta filling.
Fresh and flavorful: A mix of fresh herbs like dill and parsley brings brightness that elevates the filling.
Make-ahead friendly: You can prep these ahead and bake just before serving, perfect for stress-free entertaining.
Versatile snack or meal: These triangles work brilliantly as appetizers, lunchboxes, or a light dinner with a salad.

The image shows several golden brown, triangular pastries arranged closely on a baking tray. Each pastry has three visible thin layers of light, flaky crust that look crisp and shiny from the baking process. The pastries vary slightly in size, creating a natural, rustic feel. Small green parsley leaves are placed between some pastries, adding a pop of color to the warm golden tones. The surface of the baking tray is textured but set on a white marbled background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in the Best-Ever Spinach Feta Phyllo Triangles Recipe plays an important role, creating harmony between textures and flavors. Using fresh, well-drained spinach and good-quality feta makes a huge difference, and don’t skimp on the fresh herbs—they lift the filling beautifully.

Flat lay of two fresh uncracked brown eggs, a small pile of vibrant green fresh spinach leaves, a small heap of finely chopped white onion, a few thinly sliced green onions, a tiny mound of minced garlic, two sprigs each of fresh parsley and fresh dill, a small white ceramic bowl with crumbled white feta cheese, a small white ceramic bowl with golden olive oil, a small white ceramic bowl with melted golden butter, a neat stack of thin, pale ivory phyllo dough sheets arranged flat, all ingredients arranged with perfect symmetry on simple white ceramic plates and bowls, placed 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

Fresh spinach leaves: Wilted and drained thoroughly, they provide a moist yet firm base for the filling.
Onion & green onions: Adds sweetness and subtle crunch, deepening the flavor profile.
Garlic: Just a touch to punch up the savory notes without overpowering.
Fresh parsley & dill: Herbs make this filling sing with freshness and aromatic lift.
Feta cheese: Crumbled and creamy, it delivers the salty tang that makes these triangles truly irresistible.
Egg: Binds the filling and enriches its texture.
Phyllo dough sheets: Thin, delicate layers that puff and crisp to perfection when brushed with butter.
Butter & olive oil: Butter keeps the phyllo flaky and golden; olive oil is used to sauté veggies and wilt spinach beautifully.
Salt & pepper: Essential for seasoning, so don’t forget to taste and adjust before folding everything in!

📝

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

I love playing around with the herbs and occasionally swap out the dill for mint or add a sprinkle of nutmeg to the filling to deepen its warmth. Feel free to make this recipe your own—whether you want it vegetarian, a little more garlicky, or even add some chopped walnuts for texture.

Variation: Adding sautéed mushrooms or caramelized onions gives an earthy sweetness that’s super comforting.
Dietary tweak: You can use a plant-based feta and vegan butter to make a dairy-free version that still works wonderfully.
Seasonal twist: Toss in chopped fresh spring herbs or even some finely grated lemon zest for a bright, seasonal flavor.

Step-by-Step: How I Make Best-Ever Spinach Feta Phyllo Triangles Recipe

Step 1: Wilt and Drain the Spinach

I start by heating a bit of olive oil in a large pan and adding half the fresh spinach, letting it wilt down gently before adding the rest. This batch cooking ensures no overcrowding, giving you soft, evenly cooked spinach with no bitter or raw spots. Once wilted, I transfer it to a colander and press out as much water as possible—it’s crucial to dry the spinach well, otherwise your filling gets soggy.

Step 2: Sauté the Onions and Herbs

Next, wipe out the pan and add a touch more olive oil. The onions go in first to soften and develop sweetness. Then I toss in the green onions, garlic, parsley, and dill for just 30 seconds to keep their fragrance fresh and vibrant. This step layers flavor beautifully before combining everything.

Step 3: Mix Filling Ingredients

In a large bowl, I combine the sautéed veggies, chopped spinach, crumbled feta, and the beaten egg. Salt and pepper to taste is a must; the feta adds saltiness, but you still want to taste and adjust. Mixing by hand ensures you keep some texture in the spinach and herbs without mashing everything into a paste.

Step 4: Prepare the Phyllo and Assemble

Phyllo dough can be a little intimidating if you haven’t worked with it, but it’s mostly about gentle handling and keeping it covered so it doesn’t dry out. Lay down a sheet, brush with melted butter, then layer another sheet and butter again. Cut into 3-inch strips and place a spoonful of filling at one end.

Fold the dough over the filling diagonally to form a triangle, then keep folding like a flag down the strip until you reach the end. A little butter brushed on last seals the deal and helps the triangles brown beautifully.

Step 5: Bake to Golden Perfection

Arrange the triangles on parchment-lined baking sheets, leaving space between so they crisp evenly. I bake them one tray at a time in a 375°F oven for 18 to 20 minutes. Watch for that gorgeous golden color and listen for the flaky crunch before pulling them out. Serve warm for ultimate satisfaction.

Top Tip

From countless batches of these triangles, I’ve learned a few tricks that really boost your success rate and flavor every time you make the Best-Ever Spinach Feta Phyllo Triangles Recipe. Keep these tips in your back pocket!

Don’t skip draining the spinach: Excess moisture is the biggest culprit behind soggy phyllo, so squeeze the spinach until it’s almost dry.
Fresh herbs matter: Dill and parsley give a freshness that dried herbs just can’t replace—always use fresh when you can.
Butter is your best friend: Generous butter brushing between phyllo layers creates that irresistible flaky texture and golden color.
Work quickly but gently: Phyllo dries out fast, so cover unused sheets with a damp towel and handle it delicately to avoid tears.

How to Serve Best-Ever Spinach Feta Phyllo Triangles Recipe

spinach feta triangles - Serving Suggestion

Garnishes

I often sprinkle a little freshly chopped parsley or a pinch of flaky sea salt on top right before serving. For a bright pop, a few lemon wedges on the side are fantastic—they cut through the richness and add a fresh zing that wakes up your palate.

Side Dishes

These triangles pair beautifully with a simple Greek salad or a cucumber-yogurt tzatziki dip. I also love serving them alongside roasted vegetables or a rustic tomato soup for a cozy meal.

Creative Ways to Present

For parties, I like arranging the triangles in a circular pattern on a large platter, garnished with fresh herbs and bright edible flowers for an elegant touch. Cute little toothpicks skewering each one make them perfect for finger food—always a hit at gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftover triangles in an airtight container in the fridge, layering parchment between them so they don’t stick. They keep well for up to 3 days and reheating brings back the crisp nicely.

Freezing

One of my favorite hacks: make a big batch, freeze them raw on parchment-lined trays, then transfer into bags. When you want them, bake straight from frozen with a few extra minutes—still perfectly flaky and delicious.

Reheating

To reheat, I pop the triangles into a 350°F oven for about 10 minutes to crisp them back up. Microwaving works too, but you lose that lovely crunch, so oven is my preferred method for leftovers.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh for this recipe?

Yes, you can substitute frozen spinach, but make sure to thaw it completely and squeeze out as much moisture as possible to avoid soggy filling. The flavor might be slightly different, but it works well in a pinch.

How do I prevent the phyllo dough from drying out or tearing?

The key is to keep the phyllo dough covered with a damp kitchen towel or plastic wrap when you’re not working with it. Handle each sheet gently and brush it thoroughly with melted butter to keep it pliable and help it crisp up nicely when baking.

Can I make these spinach feta triangles vegan?

Absolutely! Use a vegan feta-style cheese and replace the butter with a plant-based alternative. For the egg, you can try a flax egg or omit it—just make sure to press the filling well so it holds together. The texture and flavor will be slightly different but still delicious.

What’s the best way to reheat leftover phyllo triangles?

The best way is to reheat them in a preheated oven at 350°F for about 10 minutes. This restores the crispiness of the phyllo. Avoid microwaving if you want to keep that flaky texture, as it tends to make the dough soggy.

Final Thoughts

There’s something truly joyful about sharing the Best-Ever Spinach Feta Phyllo Triangles Recipe with family and friends—the way the flaky dough shatters with each bite and the filling teases your taste buds with savory herbs and salty feta. This recipe feels like a warm hug wrapped in golden layers, and I hope you find the same comfort and delight I do every time I make it. Don’t hesitate to dive in and experiment; your kitchen will thank you for it!