5 from 78 votes
Spanakopita Triangles
Spanakopita Triangles feature a filling of spinach blended with feta, ricotta, and smoked mozzarella cheeses, as well as parsley and shallots, all wrapped in layers of crisp, buttery phyllo dough. Baked until golden brown, these individual savory pastries offer a flaky texture and a balanced combination of creamy and tangy flavors.
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
Servings:
28
pieces
Calories:
115 kcal
Course:
Appetizer
Cuisine:
Mediterranean, Greek
Ingredients
- 1 (10-ounce) package spinach thawed and squeezed dry, frozen, chopped
- 4 ounces feta cheese crumbled
- 4 ounces ricotta cheese
- 4 ounces smoked mozzarella cheese cut into ¼” cubes (see note 1)
- 2 tablespoons parsley fresh, minced
- 1 shallot minced (about 1/4 cup)
- 2 egg lightly beaten
- salt freshly ground
- black pepper freshly ground
- 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, 1/4 teaspoon salt, and 1/8 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.
Cup of Yum
Notes
- Substitute regular mozzarella if you prefer to omit the smokiness of smoked mozzarella.
- Phyllo dough is usually found frozen near other pastry products; thaw in the refrigerator overnight before use.
- This recipe yields about 28 spanakopita triangles.
- Store leftovers covered in the refrigerator for up to four days.
- Unbaked triangles can be frozen for up to one week separated by parchment or waxed paper; bake straight from frozen, adding about five minutes to baking time.
Nutrition Information
Serving
1piece
Calories
115kcal
(6%)
Carbohydrates
10g
(3%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
28mg
(9%)
Sodium
200mg
(8%)
Potassium
64mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1365IU
(27%)
Vitamin C
1mg
(1%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 28 pieces
Amount Per Serving
Calories 115
% Daily Value*
| Serving | 1piece | |
| Calories | 115kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 200mg | 8% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1365IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.