Starter & Snack

Spinach Phyllo Triangles

Name: Spinach Phyllo Triangles
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 24 servings
Ingredients: 2 tablespoons butter; 1 cup chopped fresh parsley leaves; 1 teaspoon ground nutmeg; Extra-virgin olive oil; 2 tablespoons ouzo; 1 tablespoon pepper; 1/4 cup minced pepperoncini and their juices; 1 box phyllo dough, thawed; 1 (3.5-ounce) package reduced fat crumbled feta cheese; 1/2 cup ricotta cheese; 1 (10-ounce) package frozen creamed spinach

4 October 2026

Not yet ratedRate Recipe

Total Time70 Mins

Serves24

Per Serving$0.76

Photo coming soon

The recipe Spinach Phyllo Triangles can be made in roughly 1 hour and 10 minutes. This recipe serves 24 and costs 76 cents per serving. This hor d'oeuvre has 215 calories, 3g of protein, and 17g of fat per serving.

Vegetarian Starter & Snack Cheese Spinach

Method:

1
Using a coffee filter set over a bowl, drain the ricotta. Discard liquid and set ricotta aside.
2
In a 2-quart saute pan over medium heat, melt butter.
3
Add parsley, creamed spinach, pepper, and nutmeg and cook for 5 minutes.
4
Add ouzo and simmer for another 5 minutes.
5
Remove from heat and stir in ricotta and feta cheeses and the pepperoncini.
6
Let cool and then refrigerate for 20 minutes or more.
7
Preheat oven to 375 degrees F.
8
In the meantime, roll out the phyllo dough and, starting from the long side, cut sheets into 2-inch wide strips. Cover with a paper towel and a slightly dampened kitchen towel. Take 3 strips and brush the top sheet lightly with olive oil. Top with 1 teaspoon of filling, placed 1/2-inch above the bottom corner. Fold into a triangle shape and repeat as though folding into a flag. Repeat. Arrange triangles seam side down on a cookie sheet lined with parchment paper. Lightly brush triangles with olive oil and bake for 20 minutes or until golden brown. Cool slightly and transfer to a serving platter. Freeze leftover phyllo dough for other uses.