Spinach and Ricotta Cheese Triangles feature a creamy cheese filling wrapped in flaky, buttery phyllo dough. Elegant enough for guests but simple to prepare, these savory hand pies come together in under 45 minutes.
These triangles are similar to Greek tiropitakia, which traditionally use egg and feta in phyllo. This version combines ricotta for extra creaminess with crumbled feta for bright, salty notes, balanced by sautéed garlic and spinach.
Why You’ll Love This Recipe:
- Elegant. A pretty, bite-sized Greek-inspired appetizer that looks impressive on a platter.
- Full of flavor. Layers of buttery, flaky phyllo surround a savory mixture of cheeses, spinach, and garlic.
- Easy to make. A straightforward folding technique and clear steps make assembly simple.
- Quick. Ready in about 40 minutes, with roughly half that time spent baking.
Ingredients:
Phyllo dough: Use a quality frozen brand—Athens is recommended when available because it tends to handle better. Thaw in the fridge before using.
Cheeses: Whole-milk ricotta gives a creamy base while crumbled feta adds salt and tang. You can substitute with mozzarella or parmesan if you prefer less saltiness.
Spinach: Fresh baby spinach works best because it holds less water than frozen and sautés quickly with garlic. If using frozen, thaw and squeeze out excess liquid.
Substitutions and Variations:
- Double the spinach for a greener, lighter filling.
- Swap feta for shredded mozzarella or grated parmesan to reduce salt and crumbly texture.
- If using frozen spinach, be sure to thaw and remove all excess water before adding to the filling.
- Add ¼–½ teaspoon crushed red pepper flakes for a touch of heat.
How to Make Ricotta and Spinach Triangles:
Step 1: Preheat the oven to 350°F. In a large skillet over medium-low heat, warm 1 tablespoon olive oil for about a minute. Add the spinach and spread it in the pan, cover for 1 minute. Remove the cover, stir in the minced garlic, then cover for another 1–2 minutes until the spinach wilts. Turn off the heat and let the mixture cool slightly.
Step 2: In a large bowl, stir together 1 cup ricotta, ½ cup crumbled feta, 1 egg, ⅛ teaspoon salt, and ⅛ teaspoon crushed red pepper (optional). Fold in the cooled spinach and garlic mixture until evenly combined.
Step 3: Melt 4 tablespoons butter and keep it warm for brushing. Lay a piece of parchment paper on your counter about 6 inches larger than the phyllo sheets. Working with thawed phyllo, place a sheet on the parchment and brush lightly with butter. Layer another sheet on top and brush again. Repeat so each stack has four sheets; the top sheet of each stack does not need to be buttered. Make three stacks total (you will use 12 sheets from a 16-ounce package).
Step 4: Using a pizza cutter or sharp knife, cut each large layered phyllo sheet into three long rectangles. Each rectangle becomes one triangle; the recipe yields nine triangles in total.
Step 5: Position a rectangle so it’s a vertical rectangle in front of you. Spoon about 2 tablespoons of filling near the top third of the rectangle, leaving a one-inch border. Fold the top left corner over the filling, then fold the top half down over the bottom half, and fold the right flap over the filled portion to start forming a triangle.
Step 6: Continue folding in triangle shapes, flipping the filled portion over the remaining corner to seal. Repeat until all rectangles are folded into nine triangles.
Step 7: Line a cookie sheet with parchment and arrange the triangles with space between them. Brush each piece with any remaining melted butter. Bake at 350°F for 15–18 minutes until golden brown. They do not puff much, so watch for even browning.
Step 8: Let the triangles cool for about 10 minutes before serving so the filling sets slightly. Enjoy warm or at room temperature.
Expert Tips:
- Thaw phyllo in the refrigerator overnight and keep it covered with a damp towel while working to prevent drying out.
- Keep the melted butter warm so it spreads easily; reheat briefly if it cools and solidifies.
- Avoid overfilling to prevent leaks while folding. If you have extra filling, use more phyllo to make additional turnovers.
Recipe FAQs:
No. Phyllo is made of ultra-thin sheets layered with butter and bakes very crisp and flaky. Puff pastry is a thicker laminated dough that puffs up. Phyllo delivers the traditional texture for these triangles.
Ensure phyllo is fully thawed and work gently. Separate sheets from a corner, lay them flat on parchment, and brush lightly with warm butter to help with handling and prevent tearing.
Cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat on a cookie sheet in a 350°F oven for 10–12 minutes, covering with foil if the tops are browning too quickly.
More Cheesy Appetizer Recipes to Try:
Ham and Cheese Crescent Rolls-
Spinach Artichoke Dip without Mayo (One Skillet)
-
Bacon Cheese Turnover
-
Jalapeño Cream Cheese Dip
If you try this Spinach and Cheese Triangle recipe, please leave a star rating and share a comment describing how it went. I love hearing feedback!
Recipe
Spinach and Ricotta Cheese Triangles
5 from 1 review
- Author: Tara Smithson
- Total Time: 40 minutes
- Yield: 9 triangle hand pies
Description
Spinach and Ricotta Cheese Triangles are filled with a creamy cheese and spinach mixture and wrapped in flaky phyllo dough. Ready in under 45 minutes, they make an impressive yet simple appetizer.
Ingredients
- 1 tablespoon olive oil
- 4 ounces fresh baby spinach, stems removed if desired
- 2 garlic cloves, peeled and minced
- 1 cup whole milk ricotta cheese
- ½ cup crumbled feta cheese
- 1 egg
- ⅛ teaspoon salt
- ⅛ teaspoon crushed red pepper flakes (optional)
- 4 tablespoons salted butter, melted
- 16-ounce package phyllo dough sheets (use 12 sheets for this recipe)
Instructions
- Preheat oven to 350°F. In a large skillet over medium-low heat, warm 1 tablespoon olive oil. Add the spinach, spread it out, and cover for 1 minute. Remove the cover, add garlic, then cover for 1–2 more minutes until wilted. Turn off the heat and let cool slightly.
- In a large bowl, combine ricotta, feta, salt, pepper, and egg. Stir in the cooled spinach mixture until evenly mixed.
- Melt the butter and keep it warm for brushing. Lay a sheet of parchment on the counter approximately 6 inches larger than the phyllo sheets.
- Working with thawed phyllo, create three stacks of four sheets each: brush melted butter between sheets for three layers; the final sheet acts as a cover and does not need butter. Cut each large layered sheet into three long rectangles to yield nine pieces total.
- Position a rectangle vertically. Place about 2 tablespoons filling near the top, leaving a one-inch border. Fold the top left corner over the filling, then fold down and continue folding to form a sealed triangle.
- Repeat with remaining rectangles. Place triangles on a parchment-lined cookie sheet, brush with remaining butter, and bake 15–18 minutes until golden brown.
- Cool for 10 minutes before serving.
Equipment
Cookie sheet, skillet, mixing bowls, parchment paper
Notes
- Thaw phyllo in the refrigerator overnight and keep it covered while working.
- Keep the butter warm so you can brush phyllo easily.
- Do not overfill. If you have leftover filling, use extra phyllo to make more turnovers.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: appetizer
- Method: bake
- Cuisine: Greek