King Cole - Phyllo Triangles with Pulled Duck
Print Recipe

King Cole - Phyllo Triangles with Pulled Duck

Only the spinach in this simple and delicious filling needs cooking. Store unbaked triangles in freezer for holiday entertaining.
Servings: 30



  • 10 Sheets of phyllo pastry thawed
  • ½ cup 125mL Butter, melted (approximately)


  • cups 375mL King Cole Duck (KCD) Pulled Duck Meat, thawed and shredded*
  • 1 cup 250mL Packed, fresh spinach; cooked, squeezed dry and chopped
  • 1 cup 250mL Ricotta cheese
  • 2 Egg yolks
  • ¼ cup 50mL Freshly grated Parmesan cheese
  • 2 Green onions chopped
  • 1 tsp 5mL Each chopped, fresh thyme and sage
  • ¼ tsp 1mL Grated nutmeg
  • Pinch Salt and freshly ground pepper


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


Tip: Use leftover pulled meat in pasta, salads, or tacos, etc.
*Shred duck meat using fingers or two forks.