Shrimp and Cream Cheese Phyllo Triangles

  • Level: Easy
  • Total: 1 hr
  • Active: 15 min
  • Yield: 4 dozen
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8 ounces peeled and deveined cooked shrimp, minced

1/4 cup minced fresh dill

1/4 cup minced green onion

1/2 cup shredded fontina cheese

One 8-ounce package cream cheese, softened

1 1/2 (16-ounce) packages frozen phyllo dough, thawed

3 sticks (1 1/2 cups) butter, melted

1 large egg, lightly beaten


  1. Preheat the oven to 400 degrees F.
  2. In a medium bowl, stir together the shrimp, dill, green onions, fontina and cream cheese. 
  3. On a clean, flat surface, unroll the phyllo dough. Stack the dough and cut lengthwise into quarters. Cover the dough with plastic wrap or a clean damp kitchen towel to prevent it from drying out.
  4. Stack 4 strips, brushing with melted butter between strips. Spoon about 1 tablespoon of the shrimp mixture onto one end of the prepared strips. Fold one corner of the short edge over the mixture, leaving a 1-inch border. Continue folding side to side to the end of the strip, forming a triangle. Repeat the procedure with remaining the phyllo, butter and shrimp mixture. Brush with the egg.
  5. Place the triangles, seam-side down, on baking sheets. Bake until golden brown, 12 to 15 minutes. Serve warm.

Cook’s Note

To make ahead: Place the prepared triangles on baking sheets in a single layer and freeze. Remove from the baking sheets and place in heavy-duty resealable plastic bags. Freeze for up to 1 month. To bake from frozen, place on baking sheets and let stand for 30 minutes. Bake as directed.

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