Name: Easy Baked Spinach and Feta Turnovers Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil (divided use); 2 pounds fresh spinach leaves; 1/2 cup onion (finely chopped); 1/2 cup green onions (thinly sliced); 1 teaspoon minced garlic; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh dill; 8 ounces feta cheese (crumbled); 1 egg (lightly beaten); Salt and pepper to taste; 1 pound phyllo dough sheets (thawed); 3/4 cup butter (melted)

There’s something irresistibly cozy about flaky, golden pastries filled with savory spinach and tangy feta. That’s exactly why I’m excited to share this Easy Baked Spinach and Feta Turnovers Recipe with you — it’s a classic spanakopita twist that’s surprisingly simple to pull off and always a crowd-pleaser.

A white plate on a white marbled surface holds several golden brown triangular pastries with crisp, thin, flaky layers. Two of the pastries are cut in half and placed on top, revealing a green spinach and white cheese filling inside. The filling is tightly packed between the multiple layers of the golden, shiny pastry shell. Sprigs of fresh green parsley are placed decoratively on the plate around the pastries. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Baked Spinach and Feta Turnovers Recipe
Top Tip
How to Serve Easy Baked Spinach and Feta Turnovers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Baked Spinach and Feta Turnovers Recipe

Why You'll Love This Recipe

Making these spinach and feta turnovers always feels like a little celebration in my kitchen. The way the phyllo dough crisps up combined with the herby, cheesy filling reminds me of sharing homemade treats with friends on a lazy afternoon.

Simplicity meets tradition: You get the authentic flavor of spanakopita without fussing over complicated steps.
Perfectly crispy texture: The buttery layers of phyllo bake up golden and crunchy every single time.
Fresh and flavorful filling: The mix of herbs, sautéed spinach, and rich feta makes every bite a delight.
Great for any occasion: These turnovers can be appetizers, snacks, or even a light meal—totally versatile.

A group of golden brown triangle pastries form the focus, each showing multiple thin, flaky layers that give a light and crispy look. The pastries have a slightly glossy, smooth surface with some small bubbles and crinkles, showing they are baked to a perfect crunch. They are placed close together on a flat metal tray, with a few fresh green parsley sprigs for color contrast. The background shows a soft and out-of-focus greyish tone that makes the pastries stand out clearly. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Baked Spinach and Feta Turnovers Recipe plays its part to build layers of flavor and texture. I always tell my friends, picking quality fresh herbs and good feta makes a big difference, and handling the phyllo dough with care ensures that perfect crisp.

Flat lay of two tablespoons of golden olive oil in a small white ceramic bowl, a large pile of fresh bright green spinach leaves, a small white bowl filled with finely chopped white onion, a small white bowl with thinly sliced green onions, a tiny white bowl of minced fresh garlic, a small bunch of chopped fresh parsley, a small bunch of chopped fresh dill, a small white ceramic bowl of crumbled creamy white feta cheese, one whole uncracked brown egg, a neat stack of pale beige phyllo dough sheets, and a small white bowl filled with melted golden butter, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds richness and helps soften the spinach and onions for that melt-in-your-mouth filling.
Fresh spinach leaves: The star green – use fresh for vibrant flavor and texture.
Onion and green onions: Provide sweetness and a gentle onion flavor that balances the feta.
Minced garlic: Small but mighty for adding subtle warmth.
Fresh parsley and dill: Classic herbs that brighten the filling with freshness and depth.
Feta cheese: The salty creaminess that makes these turnovers irresistible—crumbled for even distribution.
Egg: Binds the filling so it holds together nicely inside the phyllo.
Salt and pepper: Essential for seasoning and bringing out all the flavors.
Phyllo dough sheets: Thin, flaky layers that crisp up beautifully when baked.
Butter: Melted and brushed onto each phyllo layer, creating golden crunch and buttery flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Easy Baked Spinach and Feta Turnovers Recipe depending on what herbs I have on hand or how hearty I want the filling. It’s so flexible, and you can make it your own pretty easily.

Variation: Sometimes I add a handful of finely chopped artichoke hearts or swap dill for mint — it adds a bright twist that’s surprisingly delicious.

Step-by-Step: How I Make Easy Baked Spinach and Feta Turnovers Recipe

Step 1: Sauté spinach to tender perfection

Start by heating up a tablespoon of olive oil in a large pan over medium heat. Add half your spinach—you’ll notice it wilts down almost instantly. Then toss in the rest and cook for about 3-4 minutes until everything is softened. Don’t skip wringing out the excess water after it cools down; if it’s too wet, the filling will be soggy.

Step 2: Build your flavorful filling

Wipe out that pan and add the remaining olive oil to cook your onions until soft and fragrant—roughly 3-4 minutes. Toss in the green onions, garlic, parsley, and dill and sauté just until those aromatics bloom, about 30 seconds. Mix everything into a bowl with your chopped spinach, feta, beaten egg, and season generously with salt and pepper. Give it a good stir so all those flavors come together.

Step 3: Handle the phyllo with care

Unroll your phyllo dough gently on a clean surface and keep it covered with a damp towel or plastic wrap so it won't dry out. Layer one sheet down with the short side facing you, brush on melted butter, then place a second sheet on top and butter that too. This layering is what gives you that irresistible crisp texture.

Step 4: Form your turnovers

Cut the layered dough vertically into 3-inch wide strips. Spoon about 1½ teaspoons of filling at one end of each strip, then fold the corner over the filling to start a triangle shape. Keep folding that strip like a flag until you reach the end. Brush with a bit more melted butter to seal it all in and place it seam-side down on a parchment-lined baking sheet.

Step 5: Bake it golden brown

Arrange your turnovers about 1½ inches apart on the sheet pan and bake at 375°F for 18-20 minutes. You want them beautifully golden and crisp on the outside before digging in. Just trust your eyes here—they’re done when they’re a rich, golden color.

Top Tip

I’ve found these little tips make a world of difference when you’re working with phyllo dough for this Easy Baked Spinach and Feta Turnovers Recipe. They’ll help you avoid soggy pies and broken dough.

Keep phyllo covered: It dries out so quickly—cover it tightly with a damp towel to keep it pliable while you work.
Don’t skip squeezing out water: I learned the hard way that watery spinach makes the filling too wet and the dough soggy. Squeeze as much moisture as you can.
Butter each layer: It might seem fussy, but brushing butter between layers is the secret for that beautiful golden crunch.
Fold triangles tightly: If you fold the turnover snugly, it holds together much better and you won’t have filling leaking out during baking.

How to Serve Easy Baked Spinach and Feta Turnovers Recipe

Spinach and Feta Turnovers - Serving Suggestion

Garnishes

I usually sprinkle a little extra fresh dill or parsley on top before serving for that pop of color and herbaceous freshness. A squeeze of lemon juice on the side also brightens up the buttery richness beautifully.

Side Dishes

These turnovers pair wonderfully with a crisp Greek salad or a vibrant tomato cucumber salad. For something warm, a bowl of lemony chicken soup is just perfect alongside.

Creative Ways to Present

For a party, I arrange the turnovers in a circular pattern on a platter with small bowls of tzatziki or marinara sauce for dipping — always a hit! You can also thread a few on skewers for fun handheld appetizers at your next gathering.

Make Ahead and Storage

Storing Leftovers

After they cool, I store leftover turnovers in an airtight container in the fridge for up to 3 days. They keep well, though the phyllo might lose a bit of its crispness over time.

Freezing

I’ve frozen these turnovers successfully by arranging them in a single layer on a sheet, freezing until firm, then transferring to a freezer bag. You can bake them straight from frozen—just add a few more minutes to baking time.

Reheating

To reheat, pop them in a 350°F oven for about 8-10 minutes to revitalize that crunch. I avoid the microwave because it tends to make the phyllo soggy.

Frequently Asked Questions:

Can I use frozen spinach for this recipe?

Yes! You can use frozen spinach, but make sure to thaw it completely and squeeze out as much moisture as possible before mixing it into the filling to avoid sogginess.

How do I prevent the phyllo dough from drying out?

Phyllo dough dries quickly when exposed to air, so always keep it covered with plastic wrap or a damp kitchen towel while working with it to keep it soft and pliable.

Can I prepare these turnovers ahead of time?

Absolutely! You can assemble the turnovers and freeze them before baking. When you're ready, bake them straight from frozen, adding a few extra minutes to the baking time for best results.

What should I serve with these spinach and feta turnovers?

They’re fantastic with Greek salad, tzatziki dip, or a side of fresh tomato cucumber salad. For a heartier meal, pair them with a soup or roasted vegetables.

Final Thoughts

This Easy Baked Spinach and Feta Turnovers Recipe is one of those dishes I keep returning to because it just feels like home whenever I make it. It’s warm, comforting, and full of flavor without being complicated — exactly the kind of recipe I’m happy to share with friends and family. I hope you give it a try and discover how fun and satisfying homemade spanakopita can be. You’ll enjoy every crisp, cheesy bite, just like I do!