Drinks & Beveragesculinaryhill5.0
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.
👥 28 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 10 min🔥 Cook: 1h 5m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●knife
📝 Preparation Steps
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.
Nutrition Facts
calories
115 kcal
fat Content
7 g
serving Size
1 piece
fiber Content
1 g
sugar Content
1 g
sodium Content
200 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
28 mg
carbohydrate Content
10 g
saturated Fat Content
4 g
unsaturated Fat Content
3 g
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