SPINACH PHYLLO TRIANGLES
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
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
TIROPITAS: PHYLLO CHEESE TRIANGLES
Steps:
- Preheat oven to 350 F. Lightly grease 2 large baking sheets.
Nutrition Facts : Calories 291 kcal, Carbohydrate 22 g, Cholesterol 80 mg, Fiber 1 g, Protein 9 g, SaturatedFat 11 g, Sodium 487 mg, Sugar 1 g, Fat 18 g, ServingSize 24 pastries, UnsaturatedFat 0 g
PHYLLO TRIANGLES STUFFED WITH FRESH CHEESE (BRIOUATS BIL JBEN)
Provided by Jeff Koehler
Categories Cheese Dairy Appetizer Fry Ramadan Ricotta Phyllo/Puff Pastry Dough Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 16 stuffed triangles
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, blend the cheese, egg, and cilantro with a fork.
- On a clean, flat work surface, unroll the phyllo sheets. Cut into strips about 3 in/7.5 cm wide and at least 9 in/23 cm long. Arrange a couple of the strips facing away from you; cover the remaining strips with plastic wrap to keep them from drying out. Lightly brush the strips with olive oil.
- Place 1 Tbsp of the cheese filling on the end of each strip closest to you. Fold over to form a triangle, then fold again to form another triangle, and so on to the end. Brush the end of the triangle with egg yolk and fold the loose end over the brushed yolk. Place the triangles on a plate without letting them touch. Repeat with the remaining phyllo strips and cheese filling.
- Have ready 6 dessert plates. Place a generous dollop of honey in the middle of each.
- In a large skillet or sauté pan, heat at least 1/2 in/1.25 cm of oil until the surface shimmers. Reduce the heat to medium. Working in small batches, gently place the phyllo triangles in the oil and fry, turning once, until firm and golden brown, 30 seconds to 1 minute. Transfer with a slotted spoon to paper towels to drain.
- Place 2 or 3 rolls on each plate, drizzle with honey, and sprinkle with sesame seeds. Serve hot.
CHEESE FILLED TRIANGLES
The only tricky part of this recipe is working with phyllo, and once you get the hang of it, it's fun. Sometimes you get a bad batch of phyllo that rips and tears easily, so I always buy an extra just in case. I have frozen these before baking. Just add a few minutes to cooking time when you cook them in a frozen state. I have also doubled this recipe for large parties.
Provided by Kathleen
Categories Appetizers and Snacks Pastries
Time 1h
Yield 36
Number Of Ingredients 9
Steps:
- Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
- Preheat oven to 400 degrees F (200 degrees C).
- Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
- Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 7.6 g, Cholesterol 26.6 mg, Fat 9.1 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 5 g, Sodium 239.3 mg, Sugar 0.6 g
POTATO SAMOSA PHYLLO TRIANGLES
Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for our take on the popular Indian snacks, although the filling of garam-masala-spiced potatoes and peas is quite traditional. They bake up light and crisp, ready for a dip in chutney or raita. Serve these samosas with a salad for a vegetarian main course, or make smaller ones as appetizers.
Provided by Lillian Chou
Categories Potato Appetizer Side Bake Cocktail Party Vegan Party Potluck Phyllo/Puff Pastry Dough Cumin Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Peel potatoes and cut into 1/2-inch cubes. Put in a medium saucepan with 1 teaspoon salt and enough water to cover by 1 inch. Simmer until tender, about 15 minutes, then drain in a colander.
- Cook onion, spices, and 3/4 teaspoon salt in oil in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until golden brown, 8 to 10 minutes. Add potatoes and peas and cook, stirring, 3 minutes, then remove from heat and cool slightly.
- Preheat oven to 375°F with racks in upper and lower thirds.
- Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on work surface. Gently brush with some butter, then lay a second sheet on top and brush with butter. Cut crosswise into 4 strips. Put 2 tablespoons filling near one corner of 1 strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on baking sheet. Make 3 more triangles in same manner. Repeat with remaining phyllo and filling. Generously brush both sides of each samosa with butter and bake, turning samosas over halfway through and switching position of sheets, until golden and crisp all over, about 25 minutes total. Cool slightly. Serve warm or at room temperature.
CRANBERRY PHYLLO TRIANGLES
It's hard to eat just one of these crispy cranberry-filled triangles. It you prefer, make the chocolate version instead.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 30 triangles.
Number Of Ingredients 9
Steps:
- In a saucepan, combine the cranberries, sugar, raisins, pecans, honey and orange peel; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Drain and discard any juice. Cool to room temperature., Lightly brush one sheet of phyllo with butter; place another sheet of phyllo on top and brush with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying. Cut the two layered sheets into three 14x3-in. strips. Place a teaspoon of cranberry filling in lower corner on each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining strips of dough and remaining sheets of phyllo., Place triangles on a greased baking sheet. Bake at 375° for 15-17 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 91mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
PHYLLO TRIANGLES WITH SQUASH AND MINT
When you make these baked Greek phyllo bites, you have to take care that the pastry does not dry out, which will cause it to crack when you fold the triangles. Keep the sheets and strips you are not working with covered with a damp towel to avoid this. If you do have a problem with cracking, wrap each triangle in another strip of phyllo.
Provided by Martha Rose Shulman
Categories finger foods, appetizer
Time 2h30m
Yield 50 triangles
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment. Toss squash with 2 tablespoons olive oil and salt and pepper to taste. Roast for 25 to 30 minutes, stirring every 10 minutes, or until the squash is tender and easily pierced with a knife. Allow squash to cool slightly, then mash with a fork or in a food processor.
- Lower oven to 350 degrees. Heat 1 tablespoon olive oil in a small skillet and add scallions. Cook, stirring often, until tender, 2 to 3 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add to squash and stir together.
- Beat egg in a medium bowl. Add the squash, cheese, mint and salt and pepper. Set aside.
- Line 2 baking sheets with parchment. Melt butter with 2 tablespoons olive oil in a microwave at 50 percent power, or in a small saucepan.
- Take 1 sheet of phyllo dough at a time and lay it horizontally on your work surface. Cut 2 1/2-inch-wide strips. (You should be able to cut about 6 strips per sheet.) Cover the strips you aren't working with, and the rest of the phyllo, with a damp towel. Brush a strip with the butter-olive oil mixture.
- Place a teaspoonful of filling on the strip, about an inch down from the end. Lift a corner of the pastry and fold over filling diagonally until shorter edge of the strip meets the longer edge. Fold triangle of covered filling down toward you, and continue folding over and down at right angles, until you reach the end of the strip. If the phyllo cracks, or if you simply want a thicker wrapper, double wrap the triangle in a second strip.
- Brush with more melted butter and olive oil to seal the end, and place on baking sheet. Continue making filled triangles in this way.
- Before baking, brush triangles with oil and butter. Bake 20 to 25 minutes, until golden brown. Serve hot.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 54 milligrams, Sugar 0 grams, TransFat 0 grams
PHYLLO TRIANGLES
Tissue-thin phyllo pastry encloses a mixture of ricotta, golden raisins, and portobello mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 16
Number Of Ingredients 14
Steps:
- Wrap ricotta tightly in fine cheesecloth; place in a colander over a bowl. Place a heavy bowl or cans on top; let drain, refrigerated, for 3 hours or overnight.
- Heat oven to 350 degrees. Place almonds on a baking pan; toast until fragrant, about 6 minutes. Transfer from oven to cool, then break almonds into small pieces; set aside. Place raisins in a bowl, cover with 1/4 cup warm water, and set aside.
- Heat a large saute pan coated with olive-oil cooking spray over medium heat. Add garlic and onion; saute until translucent, about 5 minutes. Add mushrooms; cook until tender and juices are released, about 3 minutes more. Add raisins, soaking liquid, salt, cinnamon, cayenne, and cumin; cook until the liquid has been absorbed. Stir in balsamic vinegar, and transfer to a medium bowl to cool. When fully cool, about 25 minutes, stir in chopped parsley.
- Place phyllo on a dry work surface; cover with a slightly damp towel. Coat one phyllo sheet with cooking spray. Cover with a second sheet; coat with cooking spray. Place a third sheet on top; cut stack into four 4-by-12-inch strips. Place 1 tablespoon ricotta on bottom of each stack; spread into the left corner to form a small triangle. Top with 2 tablespoons mushroom mixture. Fold phyllo by bringing bottom left corner over to meet right edge of pastry. Fold triangle along strip to fully enclose filling. Place on a parchment-lined baking pan. Repeat with remaining phyllo and filling. Coat triangles with cooking spray; sprinkle with reserved nuts. Bake until golden, about 40 minutes, rotating halfway through cooking. Serve.
PHYLLO PASTRY TRIANGLES
Steps:
- Preheat oven to 400 degrees F. Take 1 sheet of phyllo dough, brush it very carefully with butter. Sprinkle with sugar. Repeat until all the ingredients are used up. Cut the dough in half lengthwise. Then cut into triangle wedges. Approximately 8 pieces from each half. Place on a sheet pan, lay out triangles and bake until golden brown.
HONEY CUSTARD FILLED PHYLLO TRIANGLES WITH STRAWBERRIES
Steps:
- Mix strawberries, wine and 2 tablespoons sugar in small bowl. Set aside.
- Preheat oven to 350 degrees. Using electric mixer, beat cream cheese, 3 tablespoons honey and remaining 1 tablespoon sugar in medium bowl until smooth. Mix in cream, egg, vanilla. Spoon mixture into 9 inch glass pie dish. Bake until custard is set, about 20 minutes. Transfer to rack and cool completely.
- Combine butter and remaining 2 tablespoons honey in small saucepan. Stir over low heat until butter melts and honey dissolves. Remove from heat. Arrange 1 phyllo sheet on work surface with long side parallel to edge of surface (cover remainder with plastic wrap and damp kitchen towel). Brush lower half of phyllo lengthwise with butter mixture. Fold phyllo in half lengthwise. Brush with butter mixture. Spoon 1/8 of custard mixture near 1 short edge of phyllo. Sprinkle with 1 tablespoon almonds. Fold 1 corner of phyllo over custard; continue folding as for flag, forming triangle and enclosing filling completely. Repeat with remaining phyllo, butter, custard and almonds.
- Transfer pastries to buttered baking sheet. Brush pastries with remaining butter mixture. Bake until golden brown, about 18 minutes. Serve warm or at room temperature with sliced strawberries and juices.
SPINACH PHYLLO TRIANGLES
Make and share this Spinach Phyllo Triangles recipe from Food.com.
Provided by dicentra
Categories Spinach
Time 30m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In a non stick skillet coated with cooking spray, cook onion and garlic until onion is tender. 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 beaten egg and set aside.
- Spray one sheet of phyllo dough with butter flavored cooking spray or
- brush with melted butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Add a second sheet, spray or brush and repeat with a third sheet so you have three layers of dough.
- Position the phyllo horizontally and cut it into six 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 or brush with butter, 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
- degrees for 15 to 20 minutes or until golden brown. Remove to a wire rack. Serve warm.
- To freeze: Place on a baking sheet in a single layer and freeze for at
- least 1 hour. When frozen, place in an airtight container with parchment or wax paper between layers. Bake the same way as instructed above - no
- need to thaw - but add several minutes to time. Can be frozen up to 6
- months.
Nutrition Facts : Calories 61.5, Fat 2.9, SaturatedFat 1.6, Cholesterol 17.2, Sodium 162.3, Carbohydrate 6.3, Fiber 0.6, Sugar 0.7, Protein 2.8
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