Spanakopita Triangles filled with spinach and three cheeses take your cocktail party from semi-homemade to gourmet. Plus all my tips on working with phyllo!
Some appetizers are too good to be relegated to weddings and catered holiday parties.
I want these Spanakopita in my life all year round, and you should too! They are buttery and delicious, and that's before I tripled the variety of cheeses in the filling.
Like other good things, Spanakopita 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.
Phyllo sheets are 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. My preferred brand is Athens because it's widely available.
Thaw the dough overnight in the refrigerator. Before you open it, though, get everything else prepared.
- Preheat your oven
- Mix your cheese filling
- Line your baking sheets with parchment
- Create a work station with everything you need:
- Melted butter
- Pastry brush
- Work space lined with parchment
- Chef's knife or kitchen scissors for cutting
- Damp paper towel for keeping phyllo from drying out
Once you're ready to go, it's as easy as 1-2-3 sheets of phyllo dough stacked up, each brushed with butter. Cut the stack into thirds and drop a dollop of filling.
Next, fold your phyllo in to tiny flags around the filling. Although phyllo is brittle, the stack of 3 sheets makes it easier to fold without things falling apart.
Once they're folded, place them on a the baking sheet and brush with more butter.
Bake until hot and bubbly, then let stand a few minutes before devouring in earnest.
You can make Spanakopita up to two months in advance. Freeze them in a single layer on baking sheets, then transfer to an air-tight container and keep the layers separated by parchment paper. Bake them straight from the freezer, adding an additional 5-10 minutes to the baking time.
Three Cheese Spanakopita Triangles Recipe
- 1 (10 ounce) package frozen spinach thawed and squeezed dry
- 4 ounces feta cheese crumbled
- 4 ounces ricotta cheese
- 4 ounces smoked mozzarella cut into ¼” cubes
- 2 tablespoons chopped fresh parsley
- 1 shallot minced, about 1/4 cup
- 2 eggs lightly beaten
- Salt and freshly ground black pepper
- 1 pound phyllo dough thawed
- 1/2 cup butter melted and cooled (1 stick)
- 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, 1/4 teaspoon salt, and 1/8 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.