Greek Spinach Filo Triangles Recipes

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SPINACH PHYLLO TRIANGLES



Spinach Phyllo Triangles image

These crispy pockets of spinach and feta cheese with a hint of oregano look like a lot of work, but after assembling a few, you zip through them.-Mrs. Jody McIntyre, Burns Lake, British Columbia

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 7

1/2 cup chopped onion
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon dried oregano
1-1/2 cups (6 ounces) crumbled feta cheese
12 sheets phyllo dough (14 inches x 9 inches)
Butter-flavored cooking spray

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.,

Nutrition Facts : Calories 74 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 199mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

GREEK SPINACH TRIANGLES



Greek Spinach Triangles image

A delicious pick-up-and-eat appetizer recipe.

Provided by RecipeGirl.com

Categories     Appetizer

Time 1h10m

Number Of Ingredients 9

1 tablespoon butter
1/2 cup finely chopped onions
3 cups small curd cottage cheese, (drained of excess moisture)
10 ounces frozen chopped spinach, (thawed & squeezed dry)
1 large egg, (beaten)
3 ounces crumbled feta cheese
1/4 teaspoon ground black pepper
16 ounces frozen phyllo dough, (defrosted)
1 cup (2 sticks) butter, melted

Steps:

  • In a skillet, melt 1 tablespoon of butter and saute the onion until tender, but not brown. Set aside to cool.
  • In bowl, combine the cottage cheese, spinach, egg, feta and pepper. Stir in the sauteed onions.
  • Carefully cut the phyllo sheets in half lengthwise. COVER WITH PLASTIC WRAP, AND THEN COVER WITH A DAMP TOWEL that has been squeezed dry- you have to be very careful about not drying out the phyllo. Working with 1/2 sheets, fold in half lengthwise. Brush lightly with melted butter. Place 1 tablespoon spinach mixture in a corner. Fold up in a triangle to the end (like you're folding a flag). Trim the edges with scissors. Brush the outsides lightly with the remaining butter. Place on a baking sheet and cover with a damp towel.
  • Freeze until ready to bake. It's best to freeze these on a baking sheet. Once they're frozen, you can move them to a large zip bag or a freezer-safe container.
  • Bake (frozen) at 350 degrees for 25 minutes, or until golden. Serve warm.

Nutrition Facts : ServingSize 1 appetizer, Calories 99 kcal, Carbohydrate 7 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 197 mg

GREEK SPINACH TRIANGLES



Greek Spinach Triangles image

Make and share this Greek Spinach Triangles recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 2h5m

Yield 50 serving(s)

Number Of Ingredients 8

20 ounces frozen spinach, chopped
2 eggs, beaten
1 onion, finely chopped
8 ounces cream cheese, cut in chunks
1/4 teaspoon pepper
1/2 lb feta cheese
1 cup butter or 1 cup margarine
1 (16 ounce) package phyllo pastry

Steps:

  • * To cut calories, you can use butter-flavored cooking spray in place of the butter.
  • Cook spinach according to directions; drain well.
  • Mix spinach, eggs, onion, cream cheese, pepper and feta cheese together.
  • Refrigerate mixture at least 1 hour.
  • Open package of phyllo pastry; cut a strip 2" wide, cutting through all layers.
  • Cover remaining dough with a damp cloth to prevent cracking.
  • Separate dough so that you have 2 sheets for each triangle.
  • Brush the dough with melted butter.
  • Put 1 rounded teaspoon of spinach mixture at the top of the strip.
  • Fold pastry over like folding a flag.
  • Place on well-buttered baking sheet; brush top with butter.
  • Bake at 375 degrees Fahrenheit for 20 minutes.
  • Serve warm.
  • To freeze the triangles before cooking, butter both sides of triangle and wrap well.
  • Bake when needed.

SPANAKOPITA (SPINACH TRIANGLES OR PIE)



Spanakopita (Spinach Triangles or Pie) image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 60 triangles or 1 (9 by 13inch

Number Of Ingredients 9

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets

Steps:

  • Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
  • Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
  • Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
  • Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
  • Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)

SPINACH AND THREE CHEESE TRIANGLES



Spinach and Three Cheese Triangles image

Little spinach-cheese triangles are probably among the most familiar Greek party foods. This recipe is enriched with several kinds of cheese and fresh herbs. The triangles may also be fried. Seal the seam of each triangle closed by brushing with a little water. Heat 2 inches of olive or other vegetable oil in a large skillet and fry the triangles a few at a time. Remove when golden, drain on paper towels, and serve.

Provided by Food Network

Categories     appetizer

Time 45m

Yield about 36 triangles

Number Of Ingredients 12

4 tablespoons extra-virgin olive oil, plus more for brushing pastry
2 cups chopped, blanched, drained spinach (about 6 cups fresh or 1 pound frozen and defrosted)
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1/3 cup ouzo (Greek-style anise liqueur)
1 cup (about 4 ounces) crumbled feta
1 cup (about 4 ounces) crumbled Greek manouri cheese or ricotta salata
1/2 cup (about 4 ounces) fresh anthotyro, whole-milk ricotta, or farmer's cheese
1 large egg, slightly beaten
1 pound (about 18 sheets) commercial phyllo, defrosted and at room temperature
Olive or other vegetable oil for frying, as needed

Steps:

  • Heat 2 tablespoons of the olive oil in a large heavy skillet over medium heat and saute the spinach and herbs for a few minutes until all their liquid has cooked off. Season with salt and pepper. Pour in the ouzo and as soon as it boils off, remove the mixture from the heat. Set aside to cool a little.
  • Combine the spinach and herb mixture with the cheeses in a large bowl. Add the egg and the remaining 2 tablespoons of olive oil. Adjust the seasoning with additional salt and pepper.
  • Preheat the oven to 350 degrees F.
  • Brush a sheet pan with oil, then line it with parchment paper. Place the phyllo vertically in front of your on your work surface. Using a sharp knife, cut lengthwise into 4 equal columns. Stack and cover with a dry kitchen towel and immediately on top of that place a damp kitchen towel.
  • Remove the first phyllo sheet and place it vertically in front of you. Brush lightly with olive oil. Place another sheet on top and brush that lightly, too. Place a teaspoon of the filling on the bottom right-hand corner of the phyllo and fold up like a flag in order to form a small triangle. Place on the baking sheet seam side down. Cover with a kitchen towel as you continue with the remaining filling and phyllo. Brush all the triangles with olive oil. Bake for about 15 minutes, or until the triangles are lightly golden and puffy. Remove and serve.

GREEK SPINACH FILO TRIANGLES



GREEK SPINACH FILO TRIANGLES image

Yield 14 Triangles

Number Of Ingredients 10

1 lb fresh spinach
6 spring onions, trimmed and sliced finely
2 Tbsp olive oil
3 Tbsp chopped dill
2 Tbsp chopped parsley
Salt, pepper and nutmeg
2 eggs, beaten
4 oz. Feta cheese, crumbled
4 oz. filo pastry
Olive oil to brush

Steps:

  • Wash the spinach and cook in its own water for 3-4 minutes, then drain throughly and chop finely. Sauté the spring onions in the olive oil until soft, about 4-5 minutes, then stir in the spinach. Cook gently for 5 minutes, then add the herbs. Mix well, season with salt, pepper and nutmeg and set aside to cool. Drain off any excess liquid from the spinach, then mix into the beaten eggs. Finally, fold in the crumbled cheese. Cut the filo sheets in half lengthwise so that they measure 3-1/2 x 12 inches. Bush one sheet with olive oil, then set another one on top. Brush with oil again. Spoon 1 Tbsp of the spinach mixture onto the top corner of the strip. Bring the adjacent corner over the filling and press it onto the opposite side of the strip to make a diagonal fold. Press the edges together to seal. Fold over again and again until you reach the end of the strip, finishing with a tight triangular package. Brush the top with olive oil. Make all the triangles this way, then place on a greased baking sheet. Bake in the oven at 375˚F for 20-25 minutes or until golden brown. Set on a wire rack to cool slightly. Serve warm.

SPINACH FETA TRIANGLES



Spinach Feta Triangles image

Provided by Food Network Kitchen

Yield 16 servings

Number Of Ingredients 9

1 tablespoon butter
1 egg, lightly beaten
1/2 cup onion, finely chopped
1 pkg frozen chopped spinach, thawed and drained
8 sheets phyllo
1 cup crumbled feta cheese
1 stick butter, melted
Salt
Pepper

Steps:

  • In a skillet melt butter and cook onion for about 3 minutes or until softened. Remove skillet from heat and stir in spinach, feta cheese and egg. Season with salt and pepper. Preheat oven to 375 degrees. Lay out one layer of phyllo dough and brush with butter. Top with another layer of dough and repeat with butter and a third layer of dough. With a sharp knife cut rectangle into 3 evenly sized pieces. Place a heaping tablespoon of the spinach mixture in lower left corner of one of the pieces and fold up as you would a flag--folding the lower corner up to form a triangle and continuing to fold up in the shape of a triangle. Place triangles on a baking sheet, at this point they can be frozen and then stored in an airtight container. Bake for 15 minutes or until golden brown and puffed.

SPINACH PHYLLO TRIANGLES



Spinach Phyllo Triangles image

Provided by Sandra Lee

Categories     appetizer

Time 1h10m

Yield 24 servings

Number Of Ingredients 11

1/2 cup ricotta cheese
2 tablespoons butter
1 cup chopped fresh parsley leaves
1 (10-ounce) package frozen creamed spinach
1 tablespoon pepper
1 teaspoon ground nutmeg
2 tablespoons ouzo
1 (3.5-ounce) package reduced fat crumbled feta cheese
1/4 cup minced pepperoncini and their juices
1 box phyllo dough, thawed
Extra-virgin olive oil

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.

GREEK SPINACH PIES (SPANAKOPITA) RECIPE BY TASTY



Greek Spinach Pies (Spanakopita) Recipe by Tasty image

Here's what you need: olive oil, green onion, fresh spinach, garlic, feta cheese, ricotta cheese, fresh dill, fresh parsley, salt, pepper, phyllo dough

Provided by Pierce Abernathy

Categories     Dinner

Yield 8 triangles

Number Of Ingredients 11

2 tablespoons olive oil
1 cup green onion, chopped
15 oz fresh spinach
4 cloves garlic, chopped
1 cup feta cheese
½ cup ricotta cheese
¼ cup fresh dill, chopped
¼ cup fresh parsley, chopped
1 teaspoon salt
1 teaspoon pepper
8 sheets phyllo dough

Steps:

  • Preheat oven to 350˚F (180˚C).
  • In a large pan over medium heat, cook the green onions and garlic in the olive oil until soft.
  • Add half the spinach, giving time for some to cook down before adding the rest.
  • Once the spinach has cooked down, transfer to a medium mixing bowl to cool slightly.
  • Add the feta, ricotta, egg, dill, parsley, salt and pepper, and mix until evenly spread.
  • Set in refrigerator.
  • Lay out one sheet of phyllo dough on a dry surface. Using a pastry brush, coat evenly with olive oil.
  • Add another sheet of phyllo dough on top of the oiled sheet and repeat the oiling process. Continue until there is a stack of 4 oiled sheets. Repeat process on a new stack with remaining 4 sheets.
  • Cut your dough into 4 sections using a pizza cutter.
  • With a single section, add a spoonful of your spinach mix and begin folding over your pastry, brushing each fold with oil. Repeat this process for the remaining sections.
  • Bake in a preheated oven for 25-30 minutes or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 190 calories, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 9 grams, Sugar 2 grams

SPANAKOPITA TRIANGLES



Spanakopita Triangles image

Make and share this Spanakopita Triangles recipe from Food.com.

Provided by Steve P.

Categories     Cheese

Time 1h15m

Yield 27 Spanakopitas

Number Of Ingredients 10

1/2 cup vegetable oil
2 large onions, chopped
2 (10 ounce) packages frozen chopped spinach, thawed, drained and squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons all-purpose flour
2 (4 ounce) packages feta cheese, crumbled
4 eggs, lightly beaten
salt and pepper
1 (24 ounce) package phyllo dough
3/4 lb butter, melted

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.

Nutrition Facts : Calories 248.3, Fat 18.5, SaturatedFat 8.9, Cholesterol 62.6, Sodium 338.1, Carbohydrate 16.1, Fiber 1.3, Sugar 1.1, Protein 5

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

Provided by SILVERWOLF

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 5

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
  • In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
  • Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g

SPINACH TRIANGLES (FATAYER SABANEGH)



Spinach Triangles (Fatayer Sabanegh) image

A Middle Eastern recipe inherited from my mother-in-law. These triangles won't even have time to cool down before they are gobbled up. Even my kids love 'em!!

Provided by Lucy Mirabella Nino

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h15m

Yield 15

Number Of Ingredients 11

4 cups fresh spinach leaves, chopped
1 pinch salt
1 onion, finely chopped
1 pinch salt
2 tablespoons extra-virgin olive oil
2 tablespoons ground sumac
2 tablespoons pine nuts
3 tablespoons fresh lemon juice
½ teaspoon ground black pepper
1 cup butter
1 (16 ounce) package frozen phyllo dough, thawed

Steps:

  • Place the chopped spinach in a bowl with a pinch of salt, and stir the spinach and salt for about 1 minute until the spinach begins to wilt and release its juice.
  • In a separate bowl, combine the chopped onion with a pinch of salt, and stir for about 1 minute to wilt the onion. Add the wilted spinach, olive oil, sumac, pine nuts, lemon juice, and pepper, and stir to combine. Let the stuffing mixture rest for 5 minutes, and then drain off the liquid.
  • Melt butter in a small saucepan over low heat, and set aside.
  • Preheat an oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  • Place a phyllo sheet onto a flat surface, and brush it lightly with melted butter. Place a second sheet on top of the first sheet, and brush with melted butter. Cut each stack of 2 buttered sheets into 5 strips about 3 1/2 inches wide by 13 inches long. Cover strips waiting to be filled with a damp cloth while you fill and roll the triangles.
  • To fold a triangle, place a tablespoon of filling centered at the top end of a phyllo dough strip, and fold the right corner across and down, to make a pointed, filled dough pocket at the top of the strip. Fold the pocket down one more turn, like folding a flag, to make a triangle shape. Continue to fold the triangle down and across the dough strip until you reach the end of the strip and you have a compact, filled triangle of dough. Repeat with the remaining filling and phyllo dough.
  • Place the filled triangles onto the prepared baking sheets, and brush them with butter. Working in batches if necessary, bake in the preheated oven for 12 to 15 minutes per batch, until the triangles are golden brown.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 18.4 g, Cholesterol 32.5 mg, Fat 16.5 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 8.6 g, Sodium 242.9 mg, Sugar 0.9 g

SPINACH AND FETA FILO TRIANGLES



Spinach and Feta Filo Triangles image

The recipe is from The Australian Women's Weekly website. My friend cooked it without shallots and dill and our toddlers cannot get enough :)

Provided by TaDa3918

Categories     Lunch/Snacks

Time 1h

Yield 10 serving(s)

Number Of Ingredients 8

1 (16 ounce) packet frozen spinach, defrosted
4 shallots, sliced
150 g Greek feta cheese, drained
1/4 cup parmesan cheese, grated
1 egg, lightly beaten
1 tablespoon dill, chopped
18 sheets phyllo pastry
olive oil flavored cooking spray

Steps:

  • Preheat oven to 200°C Squeeze excess moisture from spinach.
  • Combine with remaining ingredients.
  • Place a sheet of 'filo' pastry on the bench. Spray lightly with the olive oil spray.
  • Top with another sheet of pastry.
  • Cut into 5 strips.
  • Place a tablespoon of filling at the bottom of each strip.
  • Fold across diagonally, and continue folding to the top of the strip.
  • Place on a baking tray and cook for 20 Minutes or until crisp and golden.

Nutrition Facts : Calories 181.3, Fat 6.8, SaturatedFat 3.5, Cholesterol 36.7, Sodium 415.8, Carbohydrate 22.2, Fiber 2.2, Sugar 1.2, Protein 8.3

TIROPETAKIA (SPINACH AND FETA FILLED PHYLLO TRIANGLES)



Tiropetakia (Spinach and Feta Filled Phyllo Triangles) image

A delightful Greek appetizer, courtesy of Jeff Smith. The name refers to the shape. They are so cute and quite addictive!

Provided by LifeIsGood

Categories     Spinach

Time 1h5m

Yield 25-30 serving(s)

Number Of Ingredients 9

1/2 of a 10 oz. package frozen chopped spinach, defrosted
1/4 lb feta cheese, chopped
1/2 lb small curd cottage cheese, drained
1 egg
1 teaspoon grated lemon peel
nutmeg, to taste
salt and pepper, to taste
1/2 cup melted butter (may need more)
5 -6 sheets phyllo dough, thawed

Steps:

  • Drain the spinach -- squeeze out all excess liquid.
  • Mix with the cheeses and add the egg, lemon peel, a little nutmeg, salt and pepper.
  • Place a sheet of phyllo dough on a cutting board and brush with melted butter. With a sharp knife, cut the sheet into 5 pieces, each about 3 inches wide.
  • Place a scant 1 T. filling at the bottom of each piece (don't fill it too full or the phyllo won't be able to crisp up over the filling), and roll up so as to form a triangle (think flag folding). Move one side to the other until the whole is rolled up. Contine with remaining phyllo and spinach mixture until all spinach is gone.
  • Bake on a buttered cookie sheet at 400 degrees F. for about 15-20 minutes, or until lightly golden brown.

SAUSAGE SPANAKOPITA TRIANGLES



Sausage Spanakopita Triangles image

These Jimmy Dean® sausage spanakopita triangles are a fun and unique twist on the traditional Mediterranean appetizer. Filled with savory sausage, spinach, and cheese and then wrapped in phyllo dough, they make a great finger food or snack!

Provided by Wanderzest

Categories     World Cuisine Recipes     European     Greek     Appetizers

Time 1h20m

Yield 16

Number Of Ingredients 9

1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
1 (10 ounce) box frozen chopped spinach
1 bunch green onions, chopped
1 teaspoon red pepper flakes
5 ounces ricotta cheese
4 ounces feta cheese, crumbled
salt and ground black pepper to taste
16 sheets phyllo dough, thawed
1 cup unsalted butter, melted

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Reduce heat to medium. Add spinach, green onions, and red pepper flakes. Continue cooking until the spinach is thawed, 3 to 5 minutes.
  • Remove from heat and stir in ricotta cheese and feta cheese. Season with salt and pepper.
  • Unwrap the phyllo dough and cover with a towel to keep it from drying out.
  • Working with one sheet at a time, brush 1/2 of the sheet with melted butter. Fold it in half lengthwise. Place a 1/4 to 1/2 cup of filling in the top-left corner. Fold the bottom-left corner over into a triangle shape. Continue folding edge over edge until you reach the end of the dough and a triangle shape is formed. Place the triangle on the baking sheet. Repeat with the remaining ingredients.
  • Brush all the triangles with melted butter.
  • Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 12.6 g, Cholesterol 39.6 mg, Fat 15 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 9.1 g, Sodium 198.9 mg, Sugar 0.8 g

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  • If you’re a beginner with phyllo, check out some helpful handling tips before start preparing this spanakopita triangles recipe.
  • To prepare this spanakopita triangles recipe start by making the filling first. Sauté the onions in a large knob of butter or olive oil until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted.
  • Let the mixture cool down for a while and then tip into a bowl, leaving behind any excess liquid from the spinach (you don’t want your spanakopita triangles to become mushy). Mix in the feta cheese, eggs, nutmeg, spring onion and season. At this point you can add some chopped fresh herbs if you like; some fresh dill will surely lift the flavour. This will be the filling of the spanakopita triangles.


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Layer the 2-3 phyllo sheets to form the bottom of the spanakopita, tip in the filling and top with 2-3 more phyllo sheets. Brush the top of the spanakopita with olive oil and scar with a sharp knife. Bake in preheated oven for about 60 minutes until the phyllo is crisp and golden. Leave the spanakopita cool down for 10-15 minutes before cutting ...
From mygreekdish.com


SPANAKOPITA TRIANGLES {HOMEMADE APPETIZER} - FEELGOODFOODIE
2020-12-06 Make the filling: Heat olive oil in a large skillet over medium heat. Add the onions and cook, stirring regularly, until it starts to soften, about 5 minutes. Add the garlic and dill. Cook with the onions, stirring frequently, until caramelized and soft, about 5 more minutes. Set aside and allow to cool.
From feelgoodfoodie.net


THE BEST SPANAKOPITA TRIANGLES (MINI GREEK SPINACH PIES)
2021-07-27 Step 2: Layer one sheet of phyllo dough and sprinkle or brush your dough with melted butter. Add a second layer and repeat. Step 3: Cut your rectangle into 3 long strips (lengthwise). Step 4: Add 1-2 tablespoons of spinach filling to the bottom of each strip.
From alekasgettogether.com


SPINACH AND FETA PHYLLO TRIANGLES - A PERFECT FEAST
2021-05-07 Add the spinach and cook for two minutes. Place it in a mixing bowl. Wipe out the skillet, and melt a tablespoon of butter and cook the onions and peppers for about five minutes, until the vegetables are softened. Add them to the mixing bowl, along with the feta cheese, egg, salt, peppers, dill, parsley, and scallions. Melt the rest of the butter.
From aperfectfeast.com


SPINACH AND FETA TRIANGLES - REAL GREEK RECIPES
2021-11-07 Add the Anthotyro (or Ricotta) cheese, the feta cheese, the beaten eggs, and Greek yogurt to the bowl with the squeezed spinach. Mix well with a spoon to thoroughly combine. Preheat oven to 190°C / 374°F. Remove the phyllo pastry from its package and lay it flat on a working surface.
From realgreekrecipes.com


GREEK SPANAKOPITA RECIPE - LEMON BLOSSOMS
2020-11-17 Place the drained spinach in a large bowl. Add the feta cheese, yogurt, scallions, eggs, dill, garlic, lemon zest and lemon juice, nutmeg, ground pepper and salt and mix until well combined. Adjust the oven rack to the lower-middle position. Preheat the …
From lemonblossoms.com


SPANAKOPITA TRIANGLES - CULINARY HILL
2022-03-11 Step-by-step instructions. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone mats. In a large bowl, combine spinach, feta, ricotta, mozzarella, parsley, shallots, eggs, ¼ teaspoon salt, and ⅛ teaspoon pepper. Stir until well combined.
From culinaryhill.com


SPANAKOPITA RECIPE (GREEK SPINACH PIE) - THE MEDITERRANEAN DISH
2016-11-08 Budget 1 hour for baking. - Already cooked spanakopita will keep well if properly storied in the fridge for 2 to 3 evenings. Heat in medium-heated oven until warmed through. You can also portion cooked leftover spanakopita and freeze for a later time. Warm in oven; no need to thaw in advance.
From themediterraneandish.com


GREEK SPANAKOPITAKIA SPINACH TRIANGLES - KATERINA'S KOUZINA
2016-03-25 Making Spanakopitakia spinach triangles. Cut the layered filo pastry into long strips about 5 cm wide. Lay out one strip of filo at a time on your work surface with one of the narrow ends close to you. Place a tablespoon of filling on the end nearest to you. Fold the bottom right corner over the filling to the left edge to form a triangle.
From katerinaskouzina.com


SPANAKOPITA TRIANGLES (SPINACH AND FETA TRIANGLES)
2021-05-02 Folding the Spanakopita. Preheat your oven on 180'C/350'F. Line a large baking tray with baking paper or a baking mat. Place one sheet of Phyllo Pastry on a clean, dry surface. Brush it with a little bit of Olive Oil, cover with a second sheet, brush with more oil and top with a third sheet of pastry (see note 2).
From abakingjourney.com


SPINACH AND CHEESE FILLED FILO PASTRY TRIANGLES; MUSKA BOREGI
2014-03-24 Instructions. Preheat oven to 180c/350 F/gas mark 4. Remove the stalks of the spinach, wash and chop roughly. Mix together in a bowl with the feta cheese, 1 tablespoon olive oil, shredded mozzarella and two of the beaten eggs; the filling is ready. In a separate bowl, mix 1 egg and 2 tablespoons olive oil.
From ozlemsturkishtable.com


GREEK SPANAKOPITA TRIANGLES - VIDEO | SILK ROAD RECIPES
2021-12-01 Instructions. In a skillet over medium heat add the oil. Saute the onions until golden and add the garlic, salt and red pepper flakes, cook for another 2 minutes. Set aside to cool. In a bowl mix together the feta, Greek yogurt, egg, dill, spinach, parsley and walnuts until smooth. Fold in the onion and garlic mixture.
From silkroadrecipes.com


SPINACH & FETA PHYLLO TRIANGLES - HOT FOR FOOD BY LAUREN TOYOTA
2015-02-24 Brush with another light coating of melted butter. Then slice it into 4 rows lengthwise, approximately 3″ wide. Take a heaping tablespoon of spinach and tofu mixture and place it at the closest end to you. Then roll it up, not too tightly, to create a triangle. Place the triangles on a parchment covered baking sheet.
From hotforfoodblog.com


SPANAKOPITA TRIANGLES WITH FILO PASTRY - INSANELY DELICIOUS
2020-01-28 Working with one filo sheet at a time, lightly brush the sheet with butter, fold in half (vertically) creating a 4 1/2-inch by 14-inch long sheet. Add 1/4 cup of the spinach feta mixture to the top right corner of the long sheet. Flip the filo over the spinach mixture, slightly pressing down to fill out the triangle. Fold over to the left, then ...
From cookingwithshereen.com


SPINACH AND FETA TRIANGLES RECIPE | GOOD FOOD
Add the spring onion and cook for 3 minutes, then remove from the heat. Stir in the spinach, parsley, dill, nutmeg, parmesan, feta, ricotta and egg. Season well. 3. Preheat the oven to 180°C (350°F/Gas 4). Grease two baking trays. Lay three sheets of pastry on a work surface and cover the rest with a damp cloth.
From goodfood.com.au


SPANAKOPITAKIA (SPINACH AND FETA FILO TRIANGLES) - HERBS & FLOUR
2021-05-24 Directions. Preheat oven to 350F and line 2 baking sheets with parchment paper. Add the chopped spinach in a large pot with a couple tablespoons of water and cook it on low heat until it begins to wilt. Remove it form heat and place it in a colander. Press down with a wooden spoon to remove any moisture.
From herbsandflour.com


SPANAKOPITA SPINACH AND FETA TRIANGLES - THE KITCHEN FAIRY
2020-12-17 Make the filling. Squeeze out excess liquid from the spinach and discard the liquid. Crumble the feta cheese. Into a medium bowl add spinach, feta, Parmesan, garlic, nutmeg, salt, pepper and egg. Mix the filling ingredients well and refrigerate until needed; can be made one – 24 hours ahead.
From kitchenfairy.ca


SPANAKOPITA TRIANGLES - MY GORGEOUS RECIPES
2017-11-10 Add the salt and pepper and mix again until you have a uniform paste. Lay 1 phyllo sheet on the work surface and brush generously with olive oil. Hold it in half, then using a sharp knife cut it into 4 strips. Place a teaspoon of the spinach mixture right at the end of each strip, then fold it into a tringle.
From mygorgeousrecipes.com


SPANAKOPITA SPINACH AND FETA TRIANGLES - THE KITCHEN FAIRY
Feb 15, 2021 - Greek spanakopita triangles made with phyllo dough are filled with spinach, feta, Parmesan and garlic to make a vegetarian appetizer. Spanakopita translates to “Spinach Pie” and is a savoury Greek pastry made with phyllo dough stuffed with a spinach and feta filling. The savoury pastry can be made into a round or recta…
From pinterest.ca


SPANAKOPITA TRIANGLES (SPINACH SORREL + CHEESE PIES) – LOST …
2021-08-21 Once moisture is removed, finely chop the cooked sorrel/spinach mixture and place in a large bowl. Add beaten eggs, crumbled feta, grated parmesan pine nuts, lemon zest, salt and pepper. Mix together. Cover two baking sheet pans with parchment paper. Preheat oven to 350. Cover a clean work surface with plastic wrap.
From lostrecipesfound.com


SPINACH AND BRIE TRIANGLES. - HALF BAKED HARVEST
2022-05-05 The steps. Mix up the filling, which is simply thawed spinach, lots of fresh dill, garlic, and a mix of brie and gouda cheese. Then it’s time to assemble. Lay the phyllo out, add the spinach, and then fold one corner over the spinach to create a triangle. Continue to fold downward, always keep that triangular shape, though it does not need to ...
From halfbakedharvest.com


EASY GREEK SPINACH PIE FOR BEGINNERS (SPANAKOPITA)
For the beginners at working with phyllo, check the handling tips before start making the spanakopita. Heat the oven to 200C/fan 180C/gas 6. To prepare this spinach pie recipe, sauté the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes.
From mygreekdish.com


SPINACH PHYLLO TRIANGLES - ENZA'S QUAIL HOLLOW KITCHEN
2020-12-26 Preheat oven to 350°. Unroll the phyllo and cover with a damp towel. Take one sheet of phyllo and lay on a flat work surface. Brush the phyllo sheet with melted butter, being sure to cover the whole sheet. Take second sheet and lay it on top of the first sheet. Brush the second sheet with butter.
From enzasquailhollowkitchen.com


SPANAKOPITA TRIANGLES (WITH STEP-BY-STEP PHOTOS) - LIVE EAT LEARN
2020-01-15 Assemble: Open your phyllo dough pack and cut pieces into roughly 3 by 10 inch strips, then immediately cover with a layer of plastic wrap and then a damp cloth.Take a piece of phyllo and brush it with olive oil. Place a spoonful of filling at the bottom right of the dough strip. Fold the corner of the dough over to enclose the spinach filling and to form a triangle.
From liveeatlearn.com


SPANAKOPITA: GREEK SPINACH & PHYLLO TRIANGLES - DIMITRAS DISHES
2021-02-08 1/2 teaspoon salt. 1/2 teaspoon freshly ground black pepper to taste. Instructions. Preheat your oven to 375 °F, 190 °C. Line 2 half-sheet baking pans with parchment paper. Make the filling: Combine the feta cheese, ricotta, eggs, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.
From dimitrasdishes.com


SPANAKOPITA RECIPE - DINNER AT THE ZOO
2020-01-22 Instructions. Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add half the spinach to the pan and cook until wilted. Add the remaining spinach to the pan. Cook for 3-4 minutes until all of the spinach is wilted.
From dinneratthezoo.com


GREEK FETA CHEESE PIES RECIPE (TIROPITAKIA) - MY GREEK DISH
For the beginners at working with phyllo, check the handling tips before starting. To prepare the tiropitakia, start by preparing the filling. Crush the feta cheese into a large bowl and add the grated cheese, the egg, a splash of milk, the yoghurt and season with freshly ground pepper. Mix well with a spoon to combine the ingredients.
From mygreekdish.com


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