Why This Spanakopita Triangles Recipe Belongs In Your Recipe Box

• Our rich, savory filling is packed with three distinct, delicious cheeses: tangy crumbled feta, creamy melted mozzarella, and salty, umami-packed Parmesan.

• Home cooks consistently rave that the phyllo dough turns out perfectly shatteringly crispy and golden brown every time you make it.

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• Reviewer Erica Bentley shares: “This recipe is absolutely delicious as written, and it’s so incredibly simple to put together.”

Ingredients

• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed completely dry

• ½ cup crumbled feta cheese

• ½ cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 clove garlic, finely minced

• ½ teaspoon salt

• 1 (16 ounce) package whole wheat phyllo dough

• ½ cup unsalted butter, melted

Step-by-Step Instructions

1. Preheat your oven to 375 degrees F (190 degrees C), then lightly grease a large baking sheet. In a medium bowl, mix together the spinach, all three cheeses, garlic, and salt until evenly combined.

2. Lay one sheet of phyllo dough flat on a clean work surface, then brush the entire sheet with melted butter. Keep any unused phyllo covered with a damp towel as you work to stop it from drying out. Stack a second sheet of phyllo on top, brush it with butter, then add a third buttered sheet on top. Cut the stacked, buttered phyllo lengthwise into four equal strips.

3. Scoop roughly 1 tablespoon of the spinach filling onto the bottom end of each phyllo strip. Fold the bottom right corner of the strip over the filling to form a triangle, then fold the bottom left corner up to continue the triangle shape. Keep folding the triangle up the strip until all the dough is used. Place each finished stuffed triangle seam-side down on your prepared baking sheet, then brush the top lightly with extra melted butter. Repeat this process with all remaining phyllo and filling.

4. Bake the spanakopita triangles in your preheated oven for roughly 20 minutes, until the phyllo turns deep golden brown and crispy. Let them cool slightly before serving.

Cook’s Note

You can bake half of the spanakopita right away and freeze the other half for later. To freeze, after finishing step 3, arrange the unbaked triangles on a baking sheet and freeze for 1 hour until they are completely solid, then transfer them to a resealable plastic bag for storage. When you’re ready to bake the frozen triangles, just follow step 4 directly — no thawing is required before baking.