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.

A pile of three cheese spanakopita triangles on a plate.

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 then 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
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Spanakopita Triangles Recipe

Recipe ingredients

Labeled ingredients for spanakopita triangles.

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

  1. 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.
All of the three cheese spanakopita filling ingredients in a clear bowl.
  1. 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.
Someone brushing an egg wash onto a sheet of pastry dough.
  1. Using a chef’s knife or kitchen scissors, carefully cut the phyllo in to thirds.
Someone cutting a sheet of pastry dough with a knife into three long rectangles.
  1. 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).
Three steps on how to stuff and fold the spanakopita filling into the pastry slices.
  1. Place on prepared baking sheet and brush with melted butter. Repeat with remaining phyllo dough and filling.
Someone brushing melted butter onto prebaked three cheese spanakopita triangles on a baking sheet.
  1. Bake until brown and crisp, about 20 minutes. Let cool at least 10 minutes (filling will be very hot). Serve warm.
Baked three cheese spanakopita triangles on a baking sheet.

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, bake them straight from the freezer, adding 5 minutes or so to the baking time.
A pile of three cheese spanakopita triangles on a plate.

Recipe FAQs

How do you thaw phyllo dough?

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.

How do you work with phyllo?

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 got soggy and stick together. Never keep phyllo uncovered for more than 1 minute at time.

How many layers of phyllo dough should I use?

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.

How do I cut phyllo dough?

A pizza cutter, scissors, or a sharp chef’s knife all work well.

A pile of three cheese spanakopita triangles on a plate.

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More tasty appetizers

A pile of three cheese spanakopita triangles on a plate.

Spanakopita Triangles

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.
5 from 11 votes
Prep Time 10 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 15 mins
Servings 28 pieces
Course Appetizer
Cuisine Greek, Mediterranean
Calories 115

Ingredients 

  • 10 ounces 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 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

  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. Yield: This recipe makes about 28 pieces.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  5. 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

Serving: 1pieceCalories: 115kcalCarbohydrates: 10gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 28mgSodium: 200mgPotassium: 64mgFiber: 1gSugar: 1gVitamin A: 1365IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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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. ;-)