Name: Easy Spinach and Feta Phyllo Triangles Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Greek
Ingredients: ½ cup salted butter; ⅔ cup onions, large dice; 3 oz. fresh spinach leaves (about 3 cups fresh) or 2 ½ oz. frozen spinach; 6 oz. feta cheese, crumbled; ⅓ cup ricotta cheese; ½ tbsp freshly squeezed lemon juice; 1 tsp freshly chopped dill; ¼ tsp garlic powder; ½ tsp salt; 1 8 oz. roll phyllo dough (16 sheets); 1 egg yolk; 1 egg (for egg wash); Sesame seeds (optional)

If you’ve ever wanted a snack that’s both irresistible and simple to whip up, you’re in for a treat. This Easy Spinach and Feta Phyllo Triangles Recipe is exactly what you need when you crave something flaky, cheesy, and packed with fresh greens. I absolutely love how these little triangles turn golden and crisp on the outside while keeping that creamy, tangy spinach and feta filling inside. Trust me—once you try these, they’ll quickly become a favorite for gatherings, snacks, or even a light meal. Let’s dive in and I’ll share all my tips for success!

❤️

Why You’ll Love This Recipe

Quick and Easy: Minimal ingredients and straightforward folding make these phyllo triangles doable even on busy days.
Deliciously Flaky: The layers of buttered phyllo bake into a perfect, crispy shell you won’t be able to resist.
Versatile Flavor: The spinach and feta filling strikes a fresh and tangy balance that pairs well with so many sides.
Great for Any Occasion: Whether it’s a snack, appetizer, or party finger food, these triangles always impress.

A golden-brown triangular pastry with a shiny, slightly crisp top sprinkled with sesame seeds sits centered on a white square plate. The pastry is filled with a creamy white layer mixed with small pieces of green leafy vegetables, visible from a bite taken at one corner, showing soft, flaky layers inside. The plate rests on a white marbled surface, and in the blurred background, more similar pastries are arranged in a row on a white rectangular dish. Photo taken with an iphone --ar 2:3 --v 7 - Easy Spinach and Feta Phyllo Triangles, spinach and feta appetizer, flaky phyllo triangles, quick spinach dips, cheesy Greek-inspired snacks

Ingredients You’ll Need

What I love about this Easy Spinach and Feta Phyllo Triangles Recipe is how simple and authentic the ingredients are — each one adds just the right texture and flavor. When you shop, fresh spinach and quality feta really make a difference, so look for those to elevate your triangles.

Flat lay of a small white ceramic bowl of salted butter chunks, a few large diced onions, a handful of fresh vibrant spinach leaves, a clean roll of phyllo dough with visible thin sheets, a small white bowl filled with crumbled feta cheese, another small white bowl with smooth ricotta cheese, one whole uncracked egg with a clean shell, a small white bowl holding freshly squeezed lemon juice, a few sprigs of freshly chopped dill, a small white bowl containing garlic powder, a small white bowl of salt, and a small white bowl with sesame seeds. All ingredients arranged with perfect symmetry 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 - Easy Spinach and Feta Phyllo Triangles, spinach and feta appetizer, flaky phyllo triangles, quick spinach dips, cheesy Greek-inspired snacks

Salted Butter: This is what makes the phyllo layers crisp and rich, so don’t skimp here.
Onions: Sauteed until translucent, they add mild sweetness to the filling.
Fresh Spinach: Whenever possible, I prefer fresh over frozen for better texture—just be thorough in wilting and draining.
Phyllo Dough: Buy it fresh or frozen, but keep it covered while working so it doesn’t dry out.
Feta Cheese: Crumbled for that tangy and creamy bite we all love in Greek dishes.
Ricotta Cheese: Adds a smooth, mild creaminess that balances the salty feta.
Egg Yolk: Binds the filling just enough for easy folding.
Lemon Juice: A splash brightens up the filling, giving it a fresh zing.
Dill: Freshly chopped dill is my secret weapon—it adds lovely herbaceous notes.
Garlic Powder: Just a hint to round out the filling’s flavor.
Salt: Enhances all the flavors—you can adjust depending on your cheese’s saltiness.
Sesame Seeds (Optional): Sprinkled on top for a nutty crunch and extra visual appeal.

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.

Variations

I always encourage playing around with recipes like this one. Spinach and feta are classic, but you can easily swap or add ingredients depending on what you love or have on hand.

Protein Additions: Sometimes I stir in cooked ground lamb or crumbled cooked sausage for a heartier snack that’s great for game day.
Veggie Swaps: Kale or Swiss chard work well if you want a slightly different green; just adjust cooking time to soften them properly.
Cheese Variations: If feta’s too salty for your taste, mixing in goat cheese or a milder mozzarella can create a creamier, less tangy filling.
Vegan Version: Use vegan feta and omit the egg yolk, replacing butter with olive oil to keep those crisp layers.

How to Make Easy Spinach and Feta Phyllo Triangles Recipe

Step 1: Sauté Onions and Spinach to Perfection

Start by heating 2 tablespoons of salted butter in a skillet over medium heat. Add the diced onions and let them cook slowly for about 10 minutes until they’re translucent and soft. Here’s a little trick: stirring occasionally helps them get evenly tender without browning. Once your onions are ready, stir in fresh spinach leaves and cook until the spinach wilts down completely and all excess water evaporates—this usually takes around 5 minutes. If you’re using frozen spinach, make sure it’s fully thawed and squeezed dry; watery filling will make the triangles soggy, and believe me, that’s a pitfall you want to avoid.

Step 2: Mix the Creamy Filling

Once your spinach and onions are cooled slightly, toss them into a medium bowl with crumbled feta, ricotta cheese, lemon juice, freshly chopped dill, garlic powder, salt, and an egg yolk. I like to stir just until everything is evenly combined. Pro tip: don’t overmix—you want the mixture creamy but still a bit chunky for that great texture contrast.

Step 3: Prepare the Phyllo Dough

Preheat your oven to 375°F (190°C). Gently unroll your phyllo dough sheets on a clean surface and always keep unused sheets covered with a damp towel—phyllo is notorious for drying out super fast. Melt the remaining butter either in the microwave or on low heat on the stove. Using a pastry brush, lightly coat one phyllo sheet with butter, then layer a second sheet on top and brush again. It’s this buttery layering that gives you those perfect crisp edges.

Step 4: Fold Into Triangles

Cut the double-layered phyllo stack into thirds lengthwise, so you get three long strips. At the bottom of each strip, spoon 1½ to 2 tablespoons of your filling. Here’s where the fun begins: start folding the strip diagonally to form right triangles—fold up, then back down like wrapping a flag. Keep folding along the strip’s length until you reach the top. When I first tried this, I found it helpful to keep the folds tight but gentle to avoid tearing. Continue until you’ve formed about 24 triangles from your dough.

Step 5: Brush and Bake

Beat one egg with a splash of water and brush it generously over each triangle—the egg wash not only promotes beautiful browning but also adds a slight sheen that makes these irresistible. If you want, sprinkle sesame seeds on top for that extra crunch and nutty aroma. Place your triangles on a nonstick baking sheet, then pop them in the oven for 12-15 minutes or until they turn golden brown and crisp. Keep an eye on them from the 10-minute mark so they don’t overbake.

👨‍🍳

Pro Tips for Making Easy Spinach and Feta Phyllo Triangles Recipe

Keep Phyllo Covered: I’ve learned the hard way that drying phyllo dough tears easily, so always cover it with a slightly damp cloth while working.
Squeeze Spinach Dry: Excess moisture kills crispiness—wrap spinach in kitchen towels and squeeze firmly to avoid soggy triangles.
Butter Each Layer: Don’t rush the buttering; it’s the secret to flaky layers. A light, even coating is ideal.
Watch Baking Time: Oven temps vary, so start checking at 12 minutes to prevent burning the delicate phyllo.

How to Serve Easy Spinach and Feta Phyllo Triangles Recipe

A line of six triangular pastries with a shiny golden-brown crust is placed on a white rectangular plate. Each pastry is topped with a few scattered sesame seeds and shows slight cracks on the surface, suggesting a flaky texture. The pastries are arranged from the front to the back in a neat row, and the plate sits on a white marbled surface. The lighting highlights the glossy finish and soft texture of the pastry crust photo taken with an iphone --ar 2:3 --v 7 - Easy Spinach and Feta Phyllo Triangles, spinach and feta appetizer, flaky phyllo triangles, quick spinach dips, cheesy Greek-inspired snacks

Garnishes

I like to finish these triangles with a sprinkle of fresh dill or chopped parsley for a burst of color. A dollop of tangy Greek yogurt or tzatziki on the side is also fantastic if you want to add a cooling contrast.

Side Dishes

Pairing these with a crisp Greek salad, olives, or even roasted vegetables makes for a balanced meal. For a party, some hummus or baba ganoush bowls round out the spread nicely.

Creative Ways to Present

At family gatherings, I like to arrange the triangles on a large platter lined with lemon wedges and fresh herbs—it looks stunning and invites everyone to dig in. You could even serve them in mini cupcake liners for an adorable, mess-free finger food vibe.

Make Ahead and Storage

Storing Leftovers

Leftover triangles store beautifully in an airtight container in the fridge for up to 3 days. I recommend layering them with parchment paper to keep that flaky crust intact and prevent sticking together.

Freezing

I often freeze these triangles unbaked, arranged on a parchment-lined tray, then once solid transfer to a ziplock bag. When I want a quick snack, I bake them straight from frozen, adding a few extra minutes to the baking time—so convenient!

Reheating

To reheat, pop them in a preheated oven at 350°F (175°C) for 8-10 minutes. This helps restore their flaky crunch much better than a microwave, which tends to make phyllo soggy.

FAQs

Can I use frozen spinach in this Easy Spinach and Feta Phyllo Triangles Recipe?

Absolutely! Just be sure to fully thaw the spinach and squeeze out as much water as possible. Excess moisture can make your triangles soggy and prevent crisping.
How do I keep phyllo dough from drying out while making these triangles?

Cover unused phyllo sheets with a slightly damp (not wet) kitchen towel to keep them pliable. Work quickly and only unroll as many sheets as you need at a time.
Can I prepare these triangles ahead of time?

You can assemble the triangles and refrigerate them for a few hours before baking, or freeze them unbaked for longer storage. Just bake from frozen, adding a few extra minutes to baking time.
What can I serve with these spinach and feta triangles?

They go great with fresh salads, dips like tzatziki, grilled veggies, or just on their own as a satisfying finger food.

Final Thoughts

I hope you feel inspired to try this Easy Spinach and Feta Phyllo Triangles Recipe soon—it’s such a comforting and impressive dish that you can make without fuss. I remember the first time I nailed these and served them at a small party; everyone kept sneaking back for more! Whether you’re a beginner or a seasoned home cook, this recipe delivers flaky, flavorful bites that always bring smiles. Trust me, once you master the folding and get the filling just right, it becomes a go-to dish you’ll love having in your recipe arsenal.