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Chicken Phyllo Triangles

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 12


  • 14 sheets phyllo pastry
  • 1 chicken breast boneless, skinless, cut into very small pieces
  • 2 tbsp butter
  • 1/2 onion chopped
  • 1/2 cup corn kernels
  • 1/2 red bell pepper chopped
  • 3 green onions chopped
  • 1 cup crumbled feta cheese
  • 1/4 cup butter melted


  • Preheat oven to 375 F degrees.
  • Melt the 2 tbsp of butter in a skillet. Add onion and chicken and cook until the chicken is no longer pink. Season with salt and pepper. Add bell pepper and corn and continue cooking for a couple more minutes just until pepper softens a bit. Empty the chicken mixture into a bowl and set aside until it cools a bit.
  • Add feta cheese and green onions and stir.
  • For handling the phyllo dough, unroll it and lay one sheet flat on your work surface. For the remaining phyllo dough, cover it with a damp towel, so it won't dry out. Brush the sheet with melted butter and add another phyllo sheet over the first one.
  • Using a pizza cutter, cut the sheets lengthwise into 4 long pieces, about 2 inch strips. Place a heaping tbsp of the chicken mixture near 1 corner of the phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding a flag. Repeat this with the remaining phyllo and filling.
  • Place your spanakopita triangles on your baking sheets and brush with butter. Bake them for 20 to 30 minutes until the triangles are golden brown and crisp.