Baby Spinach Cheesy Phyllo Triangles Recipes

BABY SPINACH CHEESY PHYLLO TRIANGLES

Steps:

• For the filling: Heat the oil in a skillet over low heat, then add the spring onion, garlic, and baby spinach. Cook and stir for 1-2 minutes.
• Remove from heat. Add the dill, parsley, feta, ricotta, and the egg. Season with salt and pepper and mix all until even.
• For the triangles: Place 3 phyllo sheets one on top of the other. Cover each one with vegetable oil using a brush. Cut them together into 3 long and equally wide stripes. Do the same with the other 3 phyllo sheets.
• For each stripe add 2 tablespoons from the filling mixture on one end and wrap it in a triangular shape. As you wrap them, coat them with vegetable oil.
• Place the 6 triangles on a parchment paper-lined baking tray and bake for 25 minutes at 360⁰F/180⁰C.

SPINACH PHYLLO TRIANGLES

Steps:

• Using a coffee filter set over a bowl, drain the ricotta. Discard liquid and set ricotta aside.
• In a 2-quart saute pan over medium heat, melt butter. Add parsley, creamed spinach, pepper, and nutmeg and cook for 5 minutes. Add ouzo and simmer for another 5 minutes. Remove from heat and stir in ricotta and feta cheeses and the pepperoncini. Let cool and then refrigerate for 20 minutes or more.
• Preheat oven to 375 degrees F.
• In the meantime, roll out the phyllo dough and, starting from the long side, cut sheets into 2-inch wide strips. Cover with a paper towel and a slightly dampened kitchen towel. Take 3 strips and brush the top sheet lightly with olive oil. Top with 1 teaspoon of filling, placed 1/2-inch above the bottom corner. Fold into a triangle shape and repeat as though folding into a flag. Repeat. Arrange triangles seam side down on a cookie sheet lined with parchment paper. Lightly brush triangles with olive oil and bake for 20 minutes or until golden brown. Cool slightly and transfer to a serving platter. Freeze leftover phyllo dough for other uses.

SPINACH CHEESE TRIANGLES

Steps:

• Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add spinach; cook and stir 3-4 minutes longer or until liquid is evaporated. Transfer to a bowl; cool slightly. Stir in cheeses, eggs, bread crumbs, salt and pepper., Place one sheet of phyllo dough on a work surface; spritz with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut sheet crosswise into four 9x3-1/2-in. strips., Place 1 tablespoon filling on one end of each strip. Fold dough over filling, forming a triangle. Fold triangle over, forming another triangle. Continue folding, like a flag, until you reach the end of the strip. Spritz end of dough with cooking spray and press onto triangle to seal. Turn triangle and spritz top with cooking spray. Repeat with remaining phyllo and filling., Place triangles on baking sheets coated with cooking spray. Bake 10-12 minutes or until golden brown. Freeze option: Freeze unbaked triangles in freezer containers, separating layers with waxed paper. To use, bake triangles as directed, increasing time as necessary to cook through.

SPINACH-CHEESE TRIANGLES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In skillet over medium-high heat, heat 1 tablespoon margarine.
• Add onion and cook until tender.
• Add spinach and cook 4 minutes or until liquid evaporates.
• Remove from heat.
• Stir in feta cheese, cream cheese, egg and garlic powder.
• In cup melt remaining margarine.
• Unfold dough.
• Remove 2 dough sheets leaving the remaining covered.
• Brush with margarine.
• Repeat with 4 more dough sheets stacking each on top of the previous sheet.
• Repeat with remaining sheet making three stacks in all.
• Cut each stack crosswise into 5 (about three inch) strips.
• Place about 2 tablespoons spinach mixture at the end of each strip.
• Fold each corner of strip over spinach mixture to form a triangle.
• Fold triangle over toward strip.
• Continue folding until the entire strip is folded into a triangle.
• Place on greased baking sheet.
• Brush with margarine.
• Bake for 20 minutes or until golden.

SPINACH AND 3 CHEESE PHYLLO TRIANGLES

Steps:

• Saute 2-3 min., white and light green parts of scallions and the garlic in the olive oil. Watch closely. You just want it to soften, not to brown.
• Squeeze the excess water out of the spinach.
• In a large bowl combine all the ingredients except for the veg. oil, butter and pastry. Mix gently but thoroughly.
• Combine the veg. oil and butter.
• Place 1 sheet of phyllo on your work surface (keep the rest covered with a damp tea towel to prevent drying out). Using a pastry brush, lightly brush with the butter mixture. Place a second sheet on top and brush again. Place a third sheet on top and brush again.
• Cut the layers into 3 equal strips, lengthwise.
• Place a heaping tablespoon of the filling 1/2 an inch away from the narrow edge nearest you on the first row of strips.
• Take the bottom left corner and fold it over the filling so the narrow edge meets the side edge, forming a triangle.
• Keep folding the dough over like you are folding a flag, sort of like flipping the triangle over and over. If there is a bit of phyllo left when you reach the top, just fold it under.
• Repeat this process until you run out of filling, phyllo or patience!
• These can be frozen for a week or two. Separate layers with waxed paper.
• Brush tops lightly with melted butter, place on parchment lined baking sheet and bake at 375' for 15-18 minute (20-25 minute if frozen) or until tops are golden.
• Leftovers can be reheated at 375' for 8 minute.

SPINACH-CHEESE TRIANGLES

Steps:

• Steam or parboil the spinach until it wilts; drain, squeeze dry, and chop.
• Add olive oil to a medium skillet; place over medium heat.
• Add in onion and scallion; cook/stir about 5 minutes, until softened.
• Add in spinach, salt, pepper, and nutmeg; stir.
• Beat the eggs with the cheese; stir into the spinach mixture along with the dill and parsley; remove from heat.
• Preheat oven to 350°.
• Unroll phyllo sheets and cut them into thirds the long way.
• Working with 1 piece at a time, brush lightly with butter, then sprinkle lightly with bread crumbs.
• Place 1 heaping teaspoon of spinach filling in one corner of the dough and fold the corner over to make a triangle.
• Continue to fold the phyllo, , making triangles, as you learned to do with a flag.
• As each piece is finished, brush its top with butter and place on a baking sheet.
• When all the triangles are done, bake for about 20 minutes, or until nicely browned.
• Let rest for 5 to 10 minutes before serving.

SPANAKOPITA TRIANGLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a large saucepan over medium heat.
• Slowly cook and stir onions until softened.
• Mix in spinach, dill and flour.
• Cook approximately 10 minutes, or until most of the moisture has been absorbed.
• Remove from heat.
• Mix in feta cheese, eggs, salt and pepper.
• Lay phyllo dough flat and brush with butter.
• Place a small amount of spinach mixture onto each piece of dough.
• Fold phyllo into triangles around the mixture.
• Brush with butter.
• Place filled phyllo dough triangles on a large baking sheet.
• Bake in the preheated oven 45 minutes to 1 hour, or until golden brown.

SPINACH PHYLLO TRIANGLES

Steps:

• In a nonstick skillet coated with cooking spray, cook onion until, tender. Add garlic; cook 1 minute longer. Stir in spinach and oregano; cook over medium-low heat just until spinach is warmed. Drain. Remove from the heat; stir in feta cheese and set aside. , Spray one sheet of phyllo dough with butter-flavored cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Fold dough in half lengthwise; spray with butter-flavored cooking spray. Cut dough in half lengthwise, forming two strips. , Place 1 tablespoon of spinach mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Continue folding, like a flag, until you come to the end of each strip. Spray with butter-flavored cooking spray, making sure all edges are sprayed and sealed. Repeat with remaining phyllo and filling., Place triangles on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm.,