Facebook0Pin0Reddit0Email0Print0 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 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 ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsRecipe FAQsSpanakopita Triangles RecipeRecipe ingredients 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 cl

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