Spinach and Feta Phyllo Turnovers are flaky, homemade appetizers filled with spinach, feta, sun-dried tomatoes, and herbs. This easy, from-scratch recipe is perfect for parties, holidays, or anytime you want a delicious, savory finger food with classic Mediterranean flavor.
These Spinach and Feta Phyllo Turnovers are one of those appetizers that instantly feel special. Crispy, golden layers of phyllo dough wrap around a savory filling that’s packed with bold, fresh flavor.
The combination of spinach, feta, sun-dried tomatoes, and oregano gives these turnover triangles a classic Mediterranean taste that’s rich without being heavy. A little lemon juice brightens everything up and keeps the filling tasting fresh.
I love serving these at parties because they’re bite-sized, easy to grab, and always a hit. They look impressive on a platter, but they’re totally doable once you get into the folding rhythm. They’re stuffed with a versatile filling that you can change up with your favorite Mediterranean or Greek flavors.
Whether you’re hosting a crowd or just want something fun to bake, these mini phyllo turnovers are always worth the effort.
What I Love About This Recipe
- I love how crispy and flaky these turn out. Phyllo dough bakes up light and crisp, especially when brushed with butter. That texture, paired with the soft filling, is so good and makes it a delicious appetizer.
- The filling is packed with flavor. Salty feta, tangy sun-dried tomatoes, garlic, and herbs all work together beautifully. They remind me a little bit of Spanakopita. Every bite tastes bold and savory without being overwhelming. It’s balanced and really delicious.
- These are perfect for entertaining. You can prep them ahead of time and bake right before serving. That flexibility makes hosting so much easier. They’re also great at room temperature.
- I also love how versatile this recipe is. You can swap herbs or tweak the filling slightly and still get great results. It’s a solid base that you can make your own.
Equipment You May Need
- Baking Sheets – Used to bake the turnovers evenly.
- Large Bowl – For mixing the filling.
- Plastic Wrap – Keeps the phyllo dough from drying out.
- Pastry Brush – Used to brush butter onto the phyllo dough.
(Full printable recipe card is at bottom of post.)
Spinach and Feta Phyllo Turnovers Ingredients
- Butter – Used for greasing pans and brushing phyllo layers.
- Frozen Spinach – Thawed and dried well to prevent soggy filling.
- Feta Cheese – Adds salty, tangy flavor.
- Sun-Dried Tomatoes – Bring concentrated, savory sweetness.
- Eggs – Help bind the filling together.
- Onion – Adds mild sweetness and depth.
- Garlic – Enhances the savory flavor.
- Lemon Juice – Brightens the filling.
- Dried Oregano – Adds classic Mediterranean herb and Greek flavor.
- Salt and Black Pepper – Season the filling.
- Phyllo Dough – Creates flaky, crisp layers.
- Melted Butter – Brushed on the phyllo for golden color and flavor.
How to Make Spinach and Feta Phyllo Turnovers
Step One: Preheat the Oven
Preheat the oven to 375˚F. Generously grease two baking sheets with butter.
Step Two: Make the Filling
In a large bowl, mix together the spinach, feta, sun-dried tomatoes, beaten eggs, onion, garlic, lemon juice, oregano, salt, and black pepper until well blended. Set aside.
Step Three: Prepare the Phyllo Dough
Unroll the phyllo dough and keep it covered with plastic wrap while working so it doesn’t dry out. Place one sheet on a work surface and gently brush with melted butter. Top with a second sheet and brush again with butter. Cut the layered dough lengthwise into three 3-inch-wide strips.
Step Four: Make the Turnovers
Spoon about 2 teaspoons of filling onto one end of each strip. Fold one corner over the filling to form a triangle, then continue folding along the strip until the end to create a sealed triangle. Place triangles on the prepared baking sheets, brush with more melted butter, and cover lightly with plastic wrap while you repeat with the remaining dough.
Step Five: Bake
Bake for 15 to 20 minutes, rotating the pans halfway through, until the turnovers are golden brown and crisp.
(Full printable recipe card with full details is at bottom of post.)
Quick Tips for Best Results
- Squeeze spinach very dry to avoid a soggy filling.
- Keep phyllo covered at all times while working so it doesn’t dry out.
- Don’t overfill or over-tighten when folding.
Spinach and Feta Phyllo Turnovers FAQ
How should I store the turnovers?
Store baked turnovers in an airtight container in the refrigerator for up to 4 days.
Can I freeze the turnovers?
Yes. Freeze assembled but unbaked turnovers for up to 2 months. Bake from frozen, adding a few extra minutes. I can’t guarantee results once baked and frozen.
How long will the turnovers last?
They’re best within the first couple of days, but still tasty for several days when refrigerated.
Substitutions?
You can substitute other herbs like dill or parsley. You can use fresh precooked spinach instead of frozen, but whatever spinach you use, be sure to drain and dry well.
Can I use low-fat ingredients?
Low-fat feta will work, but the flavor will be less rich
What else can I add to this recipe?
A pinch of crushed red pepper or chopped olives adds great flavor. Chopped bell peppers, chopped precooked mushrooms, precooked meat (such as sausage, lamb, pork, ham, shrimp, or chicken), and/or a little ricotta cheese in the filling would also be delicious.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Use egg substitutes and dairy-free feta and butter.
Vegetarian – It’s vegetarian.
Low-Carb – This recipe is not low-carb and would be difficult to make low-carb.
Gluten-Free -Use gluten-free phyllo dough if available.
Other Appetizer Recipes You May Enjoy
- Pesto Puff Pastry Twists – Only 3 ingredients in this simple appetizer.
- Gougères – Bite-size appetizer full of fresh herbs and cheese.
- Rosemary, Lemon, & Feta Spread – Simple to make with only 5 ingredients.
Hope you enjoy this Spinach and Feta Phyllo Turnovers recipe. Tell me in the comments if you added anything else to the filling
If you like this recipe, you may also enjoy this Mediterranean Feta & Shrimp Pasta!
Spinach and Feta Phyllo Turnovers
Ingredients
- 10 ounces frozen chopped spinach thawed and well dried (1 package)
- 1 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes dried and finely chopped
- 2 large eggs beaten
- 3 Tablespoons minced onion
- 3 cloves garlic minced
- 1 Tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 20 sheets frozen phyllo dough thawed according to package directions
- 1/2 cup unsalted butter melted
Instructions
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats, or generously grease with butter.
- In a large bowl, mix together the spinach, feta, tomatoes, eggs, onion, garlic, lemon juice, oregano, salt, and black pepper until well combined.
- Unroll one sheet of phyllo dough on a work surface. Keep remaining phyllo dough well covered with plastic wrap. Gently brush the sheet of dough with some of the melted butter. Place another sheet of phyllo dough on top, and brush with a little more melted butter. Cut the dough into 3-inch wide strips along the long side to make 3 long strips.
- Spoon about 2 teaspoons of spinach filling on one side of each strip of dough. Take one corner of the strip and fold over the filling to make a triangle. Gently fold again along the strip of dough and keep going until you reach the end of the strip and have an enclosed triangle. Repeat steps with remaining dough until phyllo dough and filling are gone. Place the triangles on the prepared baking sheets. Cover with plastic wrap while finishing rest of turnovers.
- Remove plastic wrap. Bake turnovers at 375 degrees F for about 15-20 minutes or until turnovers are golden brown, rotating pans halfway through baking. Cool slightly before serving.
Notes
- Defrosted frozen spinach has a lot of liquid in it. Be sure to drain and dry very well before using.
- Phyllo dough can dry out and break easily. Be gentle with it and keep well covered.
- Instead of frozen spinach you can use fresh spinach. Cook and dry it well before using.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
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