Golden, flaky, and irresistibly delicious—these spinach and feta phyllo triangles are a true taste of Greece in every bite. Each parcel is filled with a savory mixture of fresh spinach, fragrant dill, sweet onions, and creamy feta cheese, all wrapped in delicate layers of phyllo pastry brushed with extra virgin olive oil.

Baked until perfectly crisp, they make the ultimate appetizer, party snack, or light meal. Serve them warm straight from the oven, or enjoy them at room temperature—they’re just as good the next day (if they last that long!).

Whether you’re preparing them for a family gathering, a festive celebration, or simply as a treat to enjoy with a glass of wine, these triangles are a guaranteed crowd-pleaser.

Tip: Keep the unused phyllo covered with a damp towel or plastic wrap while working, so it stays soft and easy to handle.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

1⁄3 cup olive oil + 1/2 cup for brushing the phyllo

2  scallions, chopped

1 package fresh spinach, chopped

2 tbsp chopped fresh dill

2 cups feta cheese , crumbled 

2 eggs, lightly beaten

salt and pepper

1 package phyllo dough sheets

Directions

Preheat your oven to 350°F (175°C).

In a large saucepan, warm the olive oil over medium heat.

Add the onions and sauté gently until softened. Stir in the spinach and dill, cooking for about 10 minutes until most of the liquid evaporates.

Remove from the heat, then mix in the feta cheese, eggs, salt, and pepper.

Working with one sheet of phyllo at a time, brush it lightly with olive oil.

Place a second sheet on top and press gently to stick them together. Cut the layered sheets into three long strips. Keep the remaining phyllo covered with plastic wrap to prevent drying.

Place one strip on your work surface with a short edge facing you. Spoon a generous tablespoon of filling about 1 inch from the bottom.

Fold the bottom right corner over the filling to meet the left edge, forming a triangle. Continue folding the triangle upwards, alternating sides, until you reach the top of the strip.

Repeat the process with the remaining filling and phyllo strips.

Arrange the filled triangles on a baking sheet and brush the tops with more olive oil.

Bake for 30–40 minutes, or until golden and crisp.