Name: Classic 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 so wonderfully crispy and flavorful about these delicate pastries, and that’s why I’m excited to share my Classic Spinach and Feta Phyllo Triangles Recipe with you. The flaky phyllo dough combined with savory spinach and salty feta is pure magic in every bite — it’s truly a treat worth making from scratch.

The image shows a white plate stacked with golden brown, triangular pastries that have a flaky and crispy texture with many thin layers visible. Two of the pastries are cut open and placed on top, revealing a green filling mixed with small white cheese pieces inside. There are a few green parsley sprigs around the plate, adding a fresh touch. The plate is set on a white marbled surface with a blurred 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 Classic Spinach and Feta Phyllo Triangles Recipe
Top Tip
How to Serve Classic Spinach and Feta Phyllo Triangles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Classic Spinach and Feta Phyllo Triangles Recipe

Why You'll Love This Recipe

I absolutely adore how this Classic Spinach and Feta Phyllo Triangles Recipe transforms simple ingredients into something truly special. It’s the kind of recipe that’ll have you reaching for seconds (and thirds!) every time, whether it’s for a casual snack or an elegant party appetizer.

Perfectly Crispy Phyllo: Each triangle is golden and flaky thanks to layering and brushing melted butter, giving that unmistakable crunch.
Fresh and Flavorful Filling: The combination of sautéed spinach, garlic, fresh herbs, and tangy feta creates a filling that’s bursting with vibrant taste.
Make-Ahead Friendly: You can prepare these in advance, freeze them, and bake from frozen, making entertaining a breeze.
Customizable and Versatile: Whether you want to sneak in extra greens or swap herbs, this recipe welcomes your personal spin.

The image shows several golden-brown triangular pastries arranged closely together on a baking tray. Each pastry has multiple thin, flaky layers that create a slightly shiny texture with some areas showing a crispy finish. The pastries have sharp, clean edges and a slight puffiness, suggesting a filled interior. Small sprigs of fresh green parsley are scattered between the pastries, adding a touch of color contrast. The baking tray sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Classic Spinach and Feta Phyllo Triangles Recipe are straightforward but thoughtfully chosen to balance flavor and texture. Fresh spinach provides earthiness, while feta adds that salty, creamy punch. Herbs lift the filling with brightness, and the phyllo dough creates that signature crunch.

Flat lay of fresh bright green spinach leaves, a small mound of finely chopped white onion, a handful of thinly sliced green onions, a few cloves of peeled minced garlic, a small pile of chopped fresh parsley, a small pile of chopped fresh dill, crumbled white feta cheese, one whole brown egg with a clean shell, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of melted butter, and a neat stack of pale ivory phyllo dough sheets, all arranged symmetrically 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

Olive Oil: Adds a subtle richness and helps sauté the spinach and onions evenly.
Fresh Spinach: Using fresh leaves lets you control the texture and keeps the filling moist but not soggy.
Onions & Green Onions: These bring sweetness and a mild sharpness that complement the feta beautifully.
Minced Garlic: Gives that warm, aromatic depth without overpowering the other flavors.
Fresh Parsley & Dill: These herbs brighten the filling with herbal notes that make the flavor pop.
Feta Cheese: Crumbled feta adds salty creaminess and authentic Greek flavor.
Egg: Works as a binder holding the filling together inside the phyllo.
Salt & Pepper: Critical for seasoning — don’t skip or skimp here!
Phyllo Dough Sheets: The foundation of the triangles, their flaky texture is what makes this recipe extra special.
Butter (for brushing): Ensures that crisp, golden finish that’s irresistibly tasty.

📝

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

This Classic Spinach and Feta Phyllo Triangles Recipe is one of those dishes that invites creativity. Over time, I’ve played around with adding different cheeses or tossing in nuts for texture, and you can absolutely tailor it to your taste or dietary preferences.

Variation: I sometimes swap half the feta for ricotta to mellow out the saltiness and add creaminess, which my family loves.
Herb Swap: Feel free to experiment with fresh mint or oregano if you want a different herbal note.
Greens Mix: For some variety, I’ve used kale or Swiss chard instead of spinach, just remember to cook them down well.
Vegan Option: Try replacing the feta with seasoned tofu crumble and use olive oil or vegan butter for brushing the phyllo.

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

Step 1: Wilt the Spinach

Start by heating 1 tablespoon of olive oil in a large pan over medium heat, then add half the spinach. As it begins to wilt, add the rest and cook everything down for about 3-4 minutes. The key here is not to overcook—the spinach should be soft but still vibrant green. After cooking, let it cool, then squeeze out as much moisture as possible. Trust me, wringing out the spinach well is the difference between soggy triangles and perfectly flaky ones.

Step 2: Cook the Aromatics

Wipe out the pan and add the remaining olive oil. Sauté the finely chopped onion for 3-4 minutes until it softens. Then stir in green onions, garlic, parsley, and dill, cooking just for 30 seconds to release their fresh flavors. This step is what makes the filling sing—don’t rush it!

Step 3: Combine the Filling

Transfer the cooked aromatics to a bowl. Add the chopped spinach, crumbled feta, and lightly beaten egg. Season generously with salt and pepper, then mix everything thoroughly. The egg acts like glue here, so don’t forget it — it helps everything stay together in those neat triangles.

Step 4: Prepare the Phyllo

Gently unroll the phyllo dough and keep it covered with a damp towel to prevent drying out—that’s key because phyllo is super delicate. Place one sheet on your work surface lengthwise and brush it with melted butter. Lay another sheet on top and brush again. Then cut the stack into strips about 3 inches wide. This layering and buttering is what creates that irresistible flakiness that spin its own tale in the oven.

Step 5: Shape the Triangles

Put about 1½ teaspoons of filling at one end of a phyllo strip. Fold one corner over to form a triangle, then keep folding the strip over itself like folding a flag, maintaining the triangle shape until you reach the end. Brush the top with a little butter and place it on a parchment-lined baking sheet. Repeat this process with the rest of the dough and filling. Don’t worry if they aren’t perfect—they taste amazing no matter what!

Step 6: Bake to Golden Perfection

Arrange the triangles with some space between each to ensure they crisp up nicely. Bake one sheet pan at a time at 375°F for 18-20 minutes or until golden brown. Serve warm and watch everyone disappear them faster than you’d expect.

Top Tip

From my experience making this Classic Spinach and Feta Phyllo Triangles Recipe countless times, a few small tricks make all the difference between good and outstanding results.

Keep Phyllo Covered: Always keep phyllo wrapped in plastic and covered with a damp towel when you’re not using it to avoid drying out and tearing.
Don’t Skip Wringing the Spinach: I once skipped this step, and the triangles became soggy inside. Make sure to remove as much moisture as possible.
Butter Every Layer: Brushing each sheet with melted butter creates the signature golden flakiness and prevents tough spots.
Room Temperature Egg: Use a lightly beaten egg at room temperature—it blends better, helping everything stick without curdling.

How to Serve Classic Spinach and Feta Phyllo Triangles Recipe

spinach feta phyllo - Serving Suggestion

Garnishes

I like to sprinkle my triangles with a little freshly cracked black pepper and a few flakes of smoked paprika for a mild kick. A little fresh dill on top adds a lovely color contrast and a hint of freshness that ties it all together.

Side Dishes

These phyllo triangles pair excellently with a crisp Greek salad, tzatziki sauce for dipping, or even a bowl of warm lentil soup if you want a cozy meal. I also love serving them alongside grilled meats for a Mediterranean-inspired feast.

Creative Ways to Present

For parties, I arrange the phyllo triangles in a star or circular pattern on a large platter and surround them with olives, roasted red peppers, and lemon wedges. It instantly makes a stunning centerpiece that invites guests to indulge.

Make Ahead and Storage

Storing Leftovers

After they cool, I store leftover phyllo triangles in an airtight container in the fridge. They stay tasty for up to 3 days, but best enjoyed the same day for optimal crispness.

Freezing

One of the best things about this recipe is that you can freeze the assembled but unbaked triangles. I lay them out on a baking sheet, freeze until solid, then transfer them to a freezer bag. When ready, bake straight from frozen, adding a few extra minutes to the baking time.

Reheating

To reheat, I pop the triangles in a preheated 350°F oven for about 10 minutes to revive that flakiness. Avoid microwaving if you can—it tends to make the phyllo soggy.

Frequently Asked Questions:

Can I use frozen spinach for this recipe?

Yes, you can use frozen spinach, but be sure to thaw it completely and squeeze out as much water as possible to avoid soggy filling. Fresh spinach tends to give a brighter taste and better texture, but frozen is a good shortcut.

How do I prevent phyllo from drying out while working?

Keep the unused sheets covered with a slightly damp kitchen towel or plastic wrap. Phyllo dries out quickly when exposed to air and becomes brittle, which makes it hard to work with.

Can I prepare these triangles ahead of time?

Absolutely! You can assemble the triangles and freeze them (unbaked). When you’re ready to bake, just place them on a parchment-lined sheet and bake from frozen, adding a few minutes to the cooking time.

What’s the best way to reheat leftover triangles?

Reheating them in a conventional oven at 350°F for 10 minutes works best to restore crispness. Avoid microwaving to prevent sogginess.

Final Thoughts

This Classic Spinach and Feta Phyllo Triangles Recipe is one I return to again and again—not just for the flavor but for the joy of sharing something homemade that everyone loves. It’s perfect for cozy nights, lively gatherings, or anytime you want a little crispy, cheesy hug from the oven. Give it a try—you’ll be amazed at how simple ingredients create such a show-stopping treat!