Buttery, flaky, and completely delicious, Spinach and Brie Triangles. Greek phyllo dough rolled up with spinach, herbs, garlic, and melty brie cheese. Then baked until warm, golden, and crisp. Serve these yummy baked brie triangles with sweet honey and a dusting of sea salt. Such an easy appetizer that everyone always loves!
All my favorite recipes usually start with a little back story and today’s recipe is very much Mother’s Day inspired. Way back when…as in 2013…when I was 19, living at home, and HBH was about 7 months old…these were my very early days guys (I was a freaking baby!). Sometimes I wish I was still 19, but it’s cool to see how far we’ve come!
Anyway, since we lived in the same house, these were the days I’d make so many recipes for my mom. Mom is Brie girl. So for Mother’s Day that year, I made her these spinach and brie crepes with a sweet honey sauce. A little over the top, but honestly, I’d happily and excitedly make these again today. I mean, crepes, brie, spinach, and sweet honey? Absolutely nothing not to love.
Ever since then, I’ve always loved making my mom something special like those crepes for Mother’s Day. Some years it’s a brunch-type dish and some years there is brie involved. I tend to switch it up. But this year I drew some inspiration from back in 2013.
I’m into using phyllo dough right now and the idea of a spinach and brie stuffed phyllo triangle was too yummy to pass up.
Working with phyllo dough
Phyllo dough can be intimidating to work with. But as long as you keep the dough covered with a damp towel while working, it’s not difficult!
Because phyllo is so thin, it tears easily, so just go slowly while assembling. And as I said, keep the dough covered. When phyllo dries out, it cracks and becomes hard to work with.
Your first roll will not be perfect. But have extra sheets of phyllo on hand and by the end, you’ll have the rolling perfected.
Mix up the filling, which is simply thawed spinach, lots of fresh dill, garlic, and a mix of brie and gouda cheese.
Then it’s time to assemble. Lay the phyllo out, add the spinach, and then fold one corner over the spinach to create a triangle. Continue to fold downward, always keep that triangular shape, though it does not need to be perfect. It seems fancy, but it’s not, I promise! Brush each roll with melted butter and then sprinkle with sesame seeds before baking. Then bake until golden.
Because brie is so rich, no sauce is needed, but I do find that brie always pairs nicely with honey. My mom adores anything savory/sweet, so I like to drizzle these with honey and then sprinkle with thyme and sea salt just as they come out of the oven.
Now, you must break into these warm, it’s the only way. The brie is so melty and delicious and the phyllo is buttery and flaky.
Such a wonderful anytime-of-year appetizer that easily can double as a brunch item too.
Looking for other spring appetizers? Here are my favorites:
Lastly, if you make these Spinach and Brie Triangles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spinach and Brie Triangles
Calories Per Serving: 401 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 bag (16 ounces) frozen spinach, thawed, and squeezed dry
- 1/4 cup fresh dill, chopped
- 1-2 cloves garlic, grated
- 2 teaspoons grated lemon zest
- 1 tablespoon pepperoncini, chopped
- 6 ounces Brie, rind cut off and cubed
- 1 1/2 cups shredded gouda cheese
- kosher salt and black pepper
- chili flakes
- 16-20 sheets frozen phyllo dough, thawed
- extra virgin olive oil, for brushing
- 4 tablespoons melted butter
- 2 tablespoons sesame seeds
- honey for serving
- 1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.2. In a medium bowl, combine the spinach, dill, garlic, lemon zest, pepperoncini, brie, gouda, chili flakes, salt, and pepper.3. Place 1 sheet of phyllo dough on a clean surface and gently fold it in half crosswise. Brush the phyllo with a little olive oil around the edges. On the short end of the dough, add 1 rounded tablespoon of the spinach/brie mix. Fold one corner of the phyllo over the filling to form a triangle. Continue folding the dough, keeping it in a triangular shape as you fold down the phyllo (see photos for visuals). Place on the prepared baking sheet and repeat to make 12-16 rolls. 4. Brush the top of each phyllo roll with melted butter, then sprinkle with sesame seeds. Bake for 20 minutes, or until the rolls are golden brown on top. 5. Serve warm with honey and sea salt.
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Working with Phyllo Dough: it’s important to keep the dough covered with a damp towel while you assemble. When phyllo dough gets dried out, it cracks and is difficult to work with.