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Spinach Phyllo Triangles {Step-by-Step}

Libby with Lemony Thyme
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Servings 12


  • 1 10- ounce package frozen chopped spinach thawed
  • 1/3 cup minced onion
  • 2 Tbl. butter
  • 1 cup grated Parmesan cheese
  • 1 cup shredded Cheddar cheese
  • 1 egg beaten
  • 3 Tbl. soft breadcrumbs
  • 1/2 tsp. garlic powder
  • 1/2 tsp. red pepper flakes
  • 1/4 tsp. salt
  • Dash of hot sauce
  • 1/2 16- ounce package frozen phyllo dough thawed
  • 1 cup butter melted and divided


  • Drain thawed spinach well, pressing between paper towels until barely moist.
  • Sauté onion in 2 Tbl. butter until tender. Add spinach, Parmesan cheese and next 7 ingredients; stir well.
  • Cut sheets of phyllo dough into 3 rows 3-inches wide. Cover two rows with a dish towel to keep from drying out until needed. Brush top strip of 3rd row with melted butter. Place 2 teaspoons of spinach mixture at the base of the phyllo strip; fold the right corner of the top strip to form a triangle. Continue folding back and forth into a triangle until you reach the end of the strip. Place seam side down onto an ungreased baking sheet. Repeat procedure with remaining phyllo, melted butter, and spinach mixture.
  • Bake at 325 degrees for 30 - 35 minutes. Drain on paper towels. Enjoy!


There are two rolls of phyllo dough per box. You'll only need one roll for this recipe. Thaw one and leave the other in the freezer for next time.
You can fold the Spinach Phyllo Triangles and refrigerate them for up to two days before baking.