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!

Half of a freshly baked Spanakopita triangle exposing the filling on a wooden tray with other whole spanakopita triangles.

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.

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:

  1. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. In a large bowl, add spinach, feta, ricotta, mozzarella, parsley, shallots, eggs, and salt and pepper to taste (the filling is naturally salty from the feta. I like ¼ teaspoon salt, and ⅛ teaspoon pepper). Stir to combine.
  2. 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.
  3. 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.
    Stacked phyllo dough sheets cut into thirds and topped with a dollop of spanakopita filling each.
  4. 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).
    Stacked phyllo dough sheets cut into thirds and topped with a dollop of spanakopita filling each and then folded into triangles. Three stages of folding shown.
  5. Place on prepared baking sheet and brush with melted butter. Repeat with remaining phyllo dough and filling.
  6. 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:

  • 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.

A freshly baked Spanakopita triangle torn in half exposing the filling.

More hot and tasty appetizers:

A square photo showing half of a freshly baked Spanakopita triangle exposing the filling on a wooden tray with other whole spanakopita triangles.

Three Cheese Spanakopita Triangles

Three Cheese Phyllo Triangles with ricotta, feta, and mozzarella take your cocktail party from semi-homemade to gourmet. Also tips on working with phyllo!
5 from 10 votes
Prep Time 10 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 15 mins
Servings 12 servings (makes 28)
Course Appetizer
Cuisine Greek, Mediterranean
Calories 262

Ingredients 

  • 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 (see note 1)
  • 2 tablespoons fresh parsley chopped
  • 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.

Notes

  1. Smoked mozzarella: Substitute regular mozzarella if you don't like the flavor of smoked cheese or if you can't find it.
  2. 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.
  3. 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.

Nutrition

Calories: 262kcalCarbohydrates: 21gProtein: 8gFat: 16gSaturated Fat: 6gCholesterol: 46mgSodium: 471mgPotassium: 68mgFiber: 1gSugar: 1gVitamin A: 526IUVitamin C: 1mgCalcium: 85mgIron: 2mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

  1. I put these in the air fryer instead of the oven and they came out really crispy and flakey… had a bit of trouble assembling them as it was my first time but… you know you live you learn. Thanks for the recipe. I’m sure I’ll be making them again

    1. Hi Kelly, yes! I need to update the post with this info. 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. Thanks for the question! -Meggan

  2. My family always enjoys spanakopita triangles served at an annual holiday party we attend. I new store bought would not taste the same so I was excited to find and try this recipe. It was the first time I worked with phyllo dough but so worth the little extra effort. The recipe turned out amazing and my family said they tasted exactly like those we love from party caterers – but I made them at home! Love them! Thanks so much for the recipe.5 stars

    1. Hi Karen, thank you so much for this! I think these are SO GOOD, and every time I put in the time and effort I’m glad I did. They are really great. I’m so glad you and your family agree. Thanks again! -Meggan!

    1. Hi Chris, I think nutmeg is great in any kind of cheese or cream-based dish, so this is a fantastic idea I am definitely stealing. Thank you so much! Have a great weekend. -Meggan

  3. We’ve made these twice now, both times were just amazing! We used fresh spinach but other than that, we followed the recipe exactly, and had so much fun in the kitchen assembling these beauties. And what an impressive looking dish! Flakey, toasty brown, and the aroma! Oh my!

    This is the first recipe we’ve ever made with phyllo dough. Fun experience in the kitchen!5 stars

  4. I made this recipe. After I browned them, I brushed them with honey and sprinkled them with crushed pistachio .5 stars

    1. Yes, Phil! That sounds so good. I need to make these again, I’m definitely going to try adding honey and crushed pistachios. Thanks for sharing!

  5. Thank you, Norma! I am pretty sure any sort of cheese wrapped in phyllo – no wait, ANYTHING wrapped in phyllo – is delicious. Thanks again for stopping by. :)

  6. Um, these sound amazing! I appreciate your realism about working with phyllo, but these sound so good, I’m sure they’re worth it!5 stars

    1. Just trying to keep it real, but yeah! Totally worth it. It also gets easier with practice, and since you are pastry chef I’m sure you have the patience of a saint anyway. I’ve seen the crazy things you do with sugar! So yes, this will be a… wait for it… piece of cake for you! Sorry for putting you through that. ;-)