Spinach Triangles

  • Yield: 8 to 10 servings

When raising my five kids, we enjoyed trips to the Parthenon Greek restaurant in Chicago. I tried to duplicate these favorites at home.


8ounces frozen phyllo dough
1/2cup melted butter
1 (10-ounce) package frozen chopped spinach, thawed and drained well
1medium yellow onion
3tablespoons olive oil
8ounces Feta cheese, crumbled
1tablespoon dried oregano
1teaspoon salt to taste
1/2teaspoon pepper to taste


  1. Preheat oven to 350F. Thaw phyllo dough according to package instructions. Brush a layer of melted butter in a 13-by-9-inch pan. Alternate layers of phyllo dough sheets (dough sheets should slightly overlap to completely cover the bottom of the pan) and melted butter until half the dough and butter are used.
  2. Saute onion in olive oil. Squeeze excess liquid from spinach and stir in with onions. Add Feta cheese, oregano, salt and pepper to the spinach mixture. Spread mixture evenly over the prepared phyllo dough sheets. Layer remaining dough sheets and butter over spinach mixture. Bake 40 minutes or until golden brown. Cool slightly and cut into triangles.

—Marsha McCloskey, Long Beach, IN

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 320
  • Fat 25g
  • Saturated Fat 13g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 9g
  • Cholesterol 55mg
  • Sodium 870mg
  • Potassium 190mg
  • Carbohydrate 19g
  • Fiber 2g
  • Sugars 2g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 90%
  • Vitamin C 4%
  • Calcium 20%
  • Iron 10%