Phyllo Mushroom Spanakopita Triangles

January 1, 2010.   3 Comments.   Categories Appetizers, Fall, Peggy's Favorites, Thanksgiving Dinner, Vegetarian, Winter.   Tags , , , , , , .


Phyllo Mushroom Spanakopita Triangles
Adapted from recipe in Martha Stewart’s Entertaining

Makes approximately 50 hors d’oeuvres. If you don’t need that many, just freeze excess triangles in freezer 
bags and keep them on hand for future entertaining!


  • 5 TBSP extra virgin olive oil
  • 1 bunch green onions, chopped
  • 3 TBSP shallots
  • 3 lbs organic baby spinach, washed or pre-washed in containers
  • 1 bunch dill
  • 1 bunch Italian parsley
  • 3 packages fresh chives
  • 2 eggs, beaten well
  • 1 1/4 lb feta cheese, large crumbles
  • 1 lb mixed exotic mushrooms (oyster, chantrelle, etc), chopped
  • 2 packages of Athens phyllo dough
  • 2 TBSP butter, melted and cooled

Place phyllo dough in the refrigerator overnight to completely thaw.

Preheat the oven to 400 degrees

In your largest saute pan, heat the oil. Saute the green onions and shallots until just soft and then add the
spinach.  Cook until just wilted.  Don’t overcook. Press spinach mixture into colander over a bowl to 
remove all excess liquid.  You can also use your hands to press liquid from spinach.
Take liquid and boil until reduced to a few tablespoons.

In the same pan, saute the mushrooms until tender.

Mix the spinach, liquid and all other remaining ingredients including mushrooms until blended.  
Cool this filling mixture completely.  
Salt and pepper to taste.


Assembling the triangles:

Make sure you have a damp clean cloth to place over phyllo dough when you remove it from the packaging. 
You don’t want it to dry up.

Place a single sheet of phyllo on a flat, clean surface. Lightly brush with butter using a delicate pastry 
brush or better yet, a silicone baster.. do not use too much butter. Add 1 or 2 more phyllo sheets 
(your preference depending on how many pasty layer you like) 
buttering each layer. 

Cut each sheet in half, lengthwise. The cut each half crosswise into 6 equal strips.  
Spoon a teaspoon of filling onto the end of each strip.  
Make sure each spoonful includes enough feta cheese.

or=”#000000″ size=”4″>Begin folding into a triangle shape by folding right-hand corner to the opposite side (similar to a flag)  
Continue until the entire strip is folded.  
At this point, you may either refrigerate these up to 2 days before baking…. 
or they freeze beautifully.

Place triangles on a baking sheet and lightly brush with melted butter.  

Bake until golden brown – about 10 minutes if thawed, 20 min if frozen.


  1. Laura, these look amazing. I love vegetarian Greek food, maybe I love these so much because they resemble samosas 😀 You’re making me so hungry!

  2. Thanks Kristin – no, it wasn’t you – the blog software was doing something weird… but I believe it’s fixed now. Thank you for the heads up – and Happy New Year!

  3. Hi Laura:
    Recipe sounds great – I have made something similar before.
    The text for your recipe is extending off to the right side and being obscured by the sidebar. Or is it just me?
    Happy New Year!

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