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These buttery, flakey Spanakopita Triangles are filled with spinach and 3 cheeses and take your cocktail party from semi-homemade to gourmet. And, learn all my tips for handling phyllo like a pro.
Like other good things, Spanakopita Triangles take time and effort, but they look more complicated to make than they are. I’ve taken all the guesswork out so you can fold ’em, bake ’em, and eat ’em ASAP.
Or if you have a little more patience than I do, they’re an ideal make-ahead appetizer. You can make them well in advance of your special event, then bake them straight from the freezer.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Smoked mozzarella: Substitute regular mozzarella if you don’t like the flavor of smoked cheese or if you can’t find it.
- Phyllo sheets: Located in your grocer’s freezer section. They are typically in the area of other frozen bread products such as dinner rolls, puff pastry, and pie crusts. Thaw this in the refrigerator the night before you need it.
Step-by-step instructions
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone mats. In a large bowl, combine spinach, feta, ricotta, mozzarella, parsley, shallots, eggs, ¼ teaspoon salt, and ⅛ teaspoon pepper. Stir until well combined.
- Spread one sheet phyllo dough on a clean work surface; brush with melted butter. Place another sheet of phyllo on top of the first and brush it with butter. Place a third sheet of phyllo on top of the stack and brush it with butter, too.
- Using a chef’s knife or kitchen scissors, carefully cut the phyllo in to thirds.
- Place 1 tablespoon of the filling on the end of each strip of phyllo. Starting with the end of the dough strip with the filling, fold one corner of the phyllo over the filling to form a triangle. Continue folding the dough, keeping it in a triangular shape (like folding a flag).
- Place on prepared baking sheet and brush with melted butter. Repeat with remaining phyllo dough and filling.
- Bake until brown and crisp, about 20 minutes. Let cool at least 10 minutes (filling will be very hot). Serve warm.
Recipe tips and variations
- Yield: This recipe makes about 28 pieces.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: The unbaked triangles can be frozen for up to 1 week in airtight containers, separated by layers of parchment or waxed paper. When you are ready to serve them, brush them with butter and bake them straight from the freezer, adding 5 minutes or so to the baking time.
Recipe FAQs
For best results, thaw frozen phyllo dough overnight in the refrigerator. If that’s not an option, thaw at room temperature for 4 to 5 hours.
Always keep the package closed until you are ready to use it. Once opened, keep the dough covered and barely damp. Phyllo dough becomes brittle when it dries, so keep it covered with plastic wrap or wax paper and a damp (not wet) towel at all times. If you use just a damp towel, the sheets may get soggy and stick together. Never keep phyllo uncovered for more than 1 minute at a time.
Most recipes use 3 to 5 layers of phyllo stacked on top of each other. This recipe uses 3 layers with butter brushed in between.
A pizza cutter, scissors, or a sharp chef’s knife all work well.
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Spanakopita Triangles
Ingredients
- 1 (10-ounce) package frozen chopped spinach thawed and squeezed dry
- 4 ounces feta cheese crumbled
- 4 ounces ricotta cheese
- 4 ounces smoked mozzarella cheese cut into ¼” cubes (see note 1)
- 2 tablespoons minced fresh parsley
- 1 shallot minced (about ¼ cup)
- 2 eggs lightly beaten
- Salt and freshly ground black pepper
- 1 pound phyllo dough thawed (see note 2)
- 1/2 cup butter melted and cooled (1 stick)
Instructions
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone mats.
- In a large bowl, combine spinach, feta, ricotta, mozzarella, parsley, shallots, eggs, ¼ teaspoon salt, and ⅛ teaspoon pepper. Stir until well combined.
- Spread one sheet phyllo dough on a clean work surface; brush with melted butter. Place another sheet of phyllo on top of the first and brush it with butter. Place a third sheet of phyllo on top of the stack and brush it with butter, too.
- Using a chef’s knife or kitchen scissors, carefully cut the phyllo in to thirds. Place 1 tablespoon of the filling on the end of each strip of phyllo.
- Starting with the end of the dough strip with the filling, fold one corner of the phyllo over the filling to form a triangle. Continue folding the dough, keeping it in a triangular shape (like folding a flag).
- Place on prepared baking sheet and brush with melted butter. Repeat with remaining phyllo dough and filling.
- Bake until brown and crisp, about 20 minutes. Let cool at least 10 minutes (filling will be very hot). Serve warm.
Recipe Video
Notes
- Smoked mozzarella: Substitute regular mozzarella if you don’t like the flavor of smoked cheese or if you can’t find it.
- Phyllo sheets: Located in your grocer’s freezer section. They are typically in the area of other frozen bread products such as dinner rolls, puff pastry, and pie crusts. Thaw this in the refrigerator the night before you need it.
- Yield: This recipe makes about 28 pieces.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: The unbaked triangles can be frozen for up to 1 week in airtight containers, separated by layers of parchment or waxed paper. When you are ready to serve them, bake them straight from the freezer, adding 5 minutes or so to the baking time.
5 star result. But prep time WAY MORE than 10 minutes – WAY MORE!!
Hi John, thanks for your feedback. I’m glad you enjoyed them! I’ll review the prep time. Thanks again! – Meggan