Three Cheese Spanakopita Triangles

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.

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

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.

  1. Preheat your oven
  2. Mix your cheese filling
  3. Line your baking sheets with parchment
  4. Create a work station with everything you need:
    1. Melted butter
    2. Pastry brush
    3. Work space lined with parchment
    4. Chef’s knife or kitchen scissors for cutting
    5. 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.

Stacked phyllo dough sheets cut into thirds and topped with a dollop of spanakopita filling each.

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.

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.

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.

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

 

Save these Three Cheese Spanakopita Triangles to your “Appetizers” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

A square photo showing half of a freshly baked Spanakopita triangle exposing the filling on a wooden tray with other whole spanakopita triangles.
5 from 2 votes
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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!
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 269 kcal

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
  • 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)

Instructions

  1. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone mats.

  2. 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.

  3. 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.
  4. 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.

  5. 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).
  6. Place on prepared baking sheet and brush with melted butter. Repeat with remaining phyllo dough and filling.
  7. Bake until brown and crisp, about 20 minutes. Let cool at least 10 minutes (filling will be very hot). Serve warm.

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Spanikopita Triangles filled with spinach and three cheeses take your cocktail party from semi-homemade to gourmet. Plus all my tips on working with phyllo!

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5 comments

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

    • 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. ;-)

  2. 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. :)

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

    • 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!

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