Phyllo Triangles with Pulled Duck

Only the spinach in this simple and delicious filling needs cooking. Store unbaked triangles in freezer for holiday entertaining.


  • 10 sheets phyllo pastry, thawed
  • ½ cup (125 mL) (approx.) butter, melted


  • 1 ½ cups (375 mL) thawed and shredded* KCD Pulled Duck Meat
  • 1 cup (250 mL) packed fresh spinach, cooked, squeezed dry and chopped
  • 1 cup (250 mL) ricotta cheese
  • 2 egg yolks
  • ¼ cup (50 mL) freshly grated Parmesan cheese
  • 2 green onions, chopped
  • 1 tsp (5 mL) each chopped fresh thyme and sage
  • ¼ tsp (1 mL) grated nutmeg
  • Salt and freshly ground pepper, to taste

Makes 30 appetizers.


  1. Filling: In large bowl, combine duck meat, spinach, ricotta, yolks, Parmesan, onions, herbs, nutmeg, salt and pepper.
  2. Place 1 sheet phyllo on work surface, cover remaining phyllo with waxed paper then damp towel to prevent drying.  Brush sheet lightly with butter; lay second sheet over top and brush with butter.
  3. Facing wide edge, cut pastry into 6 strips, about 3-inches wide.
  4. Spoon about 1 tbsp (15 mL) filling about 1-inch (2.5 cm) from end of each strip.  Fold 1 corner of phyllo over filling so bottom edge of phyllo meets side edge to form a triangle.  Continue folding triangle sideways and upward until end of phyllo strip is reached. Press edges firmly together.
  5. Place on parchment lined baking sheets;  brush with butter. (triangles can be frozen at this point, in single layer then stored in airtight containers).
  6. Bake at 375°F (190°C) for 15 to 20 minutes or until browned. (25 to 30 minutes if frozen).  Serve warm.

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