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Preheat the oven to 350 degrees F. Grease a large baking sheet, and set aside.
In a large mixing bowl, add the softened cream cheese, spinach, feta, ½ cup Mozzarella, parsley, green onions, salt, and pepper. Mix until well combined.
Spread a layer of phyllo dough on a clean surface. Brush with melted butter, and layer a second piece of phyllo on top. Brust with butter again, and slice the dough into 3 strips.
Add 2 tablespoons of the spinach mixture to the bottom of each sheet of dough. Add 1 tablespoon Mozzarella on top.
Starting with the end of the dough containing the filling, fold the corner of the dough to form a triangle. Continue folding, maintaining the triangular shape.
Place the spanakopita triangle on the prepared baking sheet. Repeat the process until all the dough and filling have been used.
Brush the triangles with butter, and sprinkle sesame seeds on top.
Bake 25-30 minutes or until the triangles are golden brown.
Store in an airtight container in the fridge for 2-3 days.