Spinach & Feta Phyllo Triangles
These crispy, golden-brown phyllo triangles are stuffed with a flavorful blend of spinach, feta cheese, and fresh herbs. They’re perfect as an appetizer, snack, or light meal. This classic Mediterranean pastry balances flaky layers with a creamy, savory filling — utterly addictive yet light enough to stay healthy.
Prep & Cook Time:
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients:
Filling:
2 cups fresh spinach, chopped (or 1 cup frozen, thawed & drained)
1/2 cup crumbled feta cheese
1 small onion, finely chopped
1 garlic clove, minced
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
Salt & pepper, to taste
1 egg, lightly beaten
For the Phyllo Pastry:
6 sheets of phyllo dough (store-bought, thawed if frozen)
2 tbsp olive oil or melted butter (for brushing)
Instructions:
1. Prepare Filling:
Heat a non-stick pan over medium heat, sauté onion and garlic until soft.
Add spinach and cook until wilted (if using fresh). Remove excess water.
Remove from heat, mix in feta, dill, parsley, salt, pepper, and beaten egg. Set aside.
2. Prepare Phyllo:
Preheat oven to 190°C (375°F).
Lay one sheet of phyllo on a clean surface, brush lightly with olive oil or butter.
Place another sheet on top and brush again.
3. Form Triangles:
Cut stacked phyllo sheets into 3–4 strips lengthwise.
Place 1–2 tbsp of filling at the bottom corner of a strip.
Fold into a triangle, continuing to fold along the strip until sealed.
4. Bake:
Place triangles on a baking sheet lined with parchment paper.
Brush tops lightly with olive oil.
Bake for 20–25 minutes, until golden and crispy.
Tips & Notes:
You can add a little ricotta to the filling for creaminess.
Freeze unbaked triangles on a tray, then store in freezer bags — bake straight from frozen, adding 5–7 extra minutes.
Swap spinach with chard or kale for a twist.
Nutritional Information
Calories: 120 kcal
Protein: 4 g
Carbs: 10 g
Fat: 7 g
Fiber: 1.5 g