Spinach & Cheese Phyllo Triangles

∼18 triangles | Prep 15 min | Bake 15 min

Filling

Spinach: 10oz / 300g frozen, thawed + squeezed dry

Feta: 1 cup / 150g, crumbled

Cream cheese: 4oz / 115g, softened

Egg: 1, beaten — save 1 tbsp for egg wash

Garlic: 2 cloves, minced

Dill: 1 tbsp, chopped — or 1 tsp dried

Black pepper: ½ tsp

Assembly

Phyllo sheets: 6 sheets, thawed

Butter: ¼ cup / 60g, melted

Sesame/poppy seeds: 1 tbsp, optional

Method

Mix: Combine spinach + feta + cream cheese + egg + garlic + dill + pepper.

Layer: Brush phyllo sheet with butter. Top with 2nd sheet, brush. Repeat for 3 layers total.

Fill: Spread ⅓ filling over dough. Roll tightly into log. Repeat for 2 logs total.

Cut: Slice each log into 9 triangles/wedges. Place on parchment sheet.

Bake: Brush with egg wash + sprinkle seeds. 375°F / 190°C for 15–18 min until golden.

High-Protein / Lower-Carb Version — for your page:

Phyllo → low-carb tortillas or egg white wraps

Add ½ cup cottage cheese to filling

Macros per 2 triangles: ∼180 cal, 9g protein, 3g net carbs, 14g fat

Key tip: Squeeze spinach bone dry or triangles get soggy.