Next Post
Mom’s Favorite Mother’s Day Recipes.
This post may contain affiliate links, please see our privacy policy for details.
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.
The steps
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:
Garlic Herb Roasted Olives with Burrata
Crispy Oregano Roasted Potatoes with Creamy Feta Sauce
Honey Whipped Feta with Garlic Herb Roasted Olives
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
Servings: 12
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Can I prep/assemble these ahead of time and bake the next day?
Hey Mary,
Totally, that will work well for you! I hope you enjoy this recipe, please let me know if you have any other questions! xTieghan
These were incredible! Thank you Tieghan x
Hi there,
Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)
If you pre assemble these would it be best to keep in fridge or freezer? Will the phyllo stay nice with the filling in it ?
Hey Brittany,
I would keep them covered in the fridge. Let me know how if you give this recipe a try, I hope you love it! xT
Such a hit for a summer appetizer! Enjoyed warm is the best! I subbed everything bagel seasoning instead of sesame seed topping and it was delicious.
Hi Taylor,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
Absolutely incredible! I made these for my book club (lots of older women) and they were a HUGE hit! One of the gals took the leftovers home for a gathering she was hosting two days later. Definitely making these again!
Hey Heidi,
Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
I had frozen phyllo pastry in the back of my freezer for a long time (2 years?) so what better way than to make this. I was able to use all my 18 phyllo sheets for this filling. One thing is to make sure you keep watch of them after 9-10 minutes in the oven as it will brown quickly. I prefer my triangles lighter and moist at 9 minutes. I did bake one batch for almost 20 minutes and they were really brown. Not quite burnt, thankfully. Otherwise, the flavor is good and the honey drizzle on top is a chef’s kiss.
Hey Kristie,
Thanks for your feedback! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
I made these for my book club – very tasty. I made them the night before and laid a damp tea towel over the triangles. But when I took the tea towel off, a lot of the phyllo dough stuck to the towel. But, even ripped, these still baked well.
Hey Shannon,
Thanks so much for giving the recipe a try and sharing your feedback! I love to hear that it was a hit! xTieghan
Is there a reason why you have to cut the rind off of the Brie cheese vs leaving it on?
Hey Sheila,
Typically I like to leave the rind on Brie, but for this recipe I find the brie melts better without the rind. Please let me know if you have any other questions! xTieghan
Great recipe, I can’t wait to make it!
Do you think I can make ahead and freeze them? Then cook from frozen?
Hey Victoria,
Totally, I think that will work well for you! Let me know if you give the recipe a try, I hope you love it! xx
Hi! Can you use fresh spinach instead of frozen?
Hey Andrea,
Totally, you will just want to cook it down and drain it well first. Please let me know if you give the recipe a try, I hope you love it! xx
Video please!
Hi Lois,
You can find a video for this recipe on IG tomorrow:) Please let me know if I can help in any other way! xTieghan
I’m confused too about how to create the triangles with the dough. A video would be very helpful.
Hi Marcia,
I will be sharing a video on IG tomorrow. Please refer to the photos above, you are going to fold the phyllo sheet in half length wise, put the filling at the top, then fold the corner over to make a triangle, continue to fold that triangle over until the sheet is used up. I hope this helps! xTieghan
could you sub puff pastry dough?
Hi Andrew,
Sorry, I probably wouldn’t recommend that for this recipe, I would stick with the phyllo dough. Let me know if you give the recipe a try, I hope you love it! xTieghan
Do you only use one sheet of phyllo for each triangle because when I used phyllo before for other recipes I normally have to use/stack multiple sheets that have each been brushed with butter?
Hi Maria,
Just 1 sheet of phyllo dough per triangle since you are going to fold it in half and then fold it several times to make the triangle. I hope this makes sense! xTieghan
Could you make these the day ahead, store in fridge and bake when guests arrive? would you keep a damp towel over them in the fridge?
Hey Margaret,
Sure, that would work and yes I would keep a damp towel on top of them. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
Just to clarify … after you make the first triangle fold, do you cut the phyllo and then fold the next one, as opposed to continuing to fill and fold without cutting? Probably seems obvious, but I want to make sure.
I think each sheet of phyllo, folded lengthwise, makes 1, which makes large triangles. So, no cutting.
Am I confused… do u not fold the phyllo width wise?
Yes, place long side facing you and fold bottom up to meet top. Then turn, so the short edge is toward you, place filling and fold like a flag to end. I think most are used to the smaller triangles where a few layers of dough are cut in 3″ strips before folding. I think this is correct, hope so.
Thanks Anita, folding like a flag! Ding ding!
Thanks Anita, yes that is correct:)
Hi Sharon,
You are going to fold it length wise, please refer to the photo above:) xTieghan
Correct:) Thanks Anita!
I was/am confused, too. Would love a video of this one!
Yes, a video would help for me as well on this one!
You can see a video on IG tomorrow:)
There will be a video on IG tomorrow:)
Hey Dean,
So you don’t need to cut the phyllo dough at all. 1 sheet of phyllo dough will be used for each triangle, so you will put the filling at the top and then fold over into a triangle shape until you reach the end of the dough. I hope that makes sense! xTieghan