This post may contain affiliate links. For more information, please see our affiliate policy.
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, 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.
More tasty appetizers
Appetizer Recipes
Pot Stickers
Appetizer Recipes
Crab Rangoon
Appetizer Recipes
The Best Jalapeño Poppers
Appetizer Recipes
Fried Cheese Curds
Join Us
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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Can I make these ahead and reheat them? I made these with cream cheese instead of ricotta because I forgot to buy ricotta. They were still delicious!
Hi Judy, I’m glad you loved them! You can reheat them in the oven at 350 degrees until heated through. I recommend wrapping them in foil so the pastry doesn’t dry out. Take care! – Meggan
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
Sounds great Alison, glad you enjoyed! Thanks! – Meggan
Sounds delicious, do you think they can be frozen?
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
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.
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!
My recipe calls for nutmeg when I make. Plus eggs spinach onions feta cheese and phyllo dough. I use butter only too!
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
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!
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!
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. :)
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. ;-)