Spinach Filled Filo Triangles Recipes

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.,

SPINACH FILLED FILO TRIANGLES

Steps:

• Place a large frying pan over a medium heat and add the olive oil. Saute the onions until soft before removing from the heat and adding the spinach, spring onions, lemon juice, sumac, nutmeg, and salt and pepper. Once the spinach has wilted place into a colander to drain and cool slightly. Once cooled remove from the colander and add the pine nuts and toss to combine. Taste and adjust seasonings as needed.
• Preheat the oven to 190 degrees celsius (375 Fahrenheit) and cut the 12 filo sheets in half. Take one sheet from the stack and cover the remaining sheets with a clean tea towel to prevent them from drying out.
• Brush the filo sheet with the butter and oil mixture and fold in half lengthways. Brush again and place a heaped spoonful of the mixture close to the corner of one of the short sides of the pastry. Fold the corner over to encase the filling, alternating left or right. Follow with a final brush of the butter and oil mixture and place on a baking tray lined with baking paper while you continue with the remaining pastry and mixture.
• Bake the triangles for 15 to 20 minutes, or until crispy and golden.

SPINACH AND CHEESE FILLED FILO PASTRY TRIANGLES; MUSKA BOREGI

Steps:

• 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.
• Grease a rectangular baking dish with a little olive oil.
• Lay the pastry sheets on a clean surface and cut into 10cmx25cm stripes.
• Stack the stripes on top of another and cover with a damp towel so that they won't dry out.
• Keep a bowl of water near you.
• Lay two stripes of filo sheets at top of one another.
• Place 1 tablespoon of the spinach mixture at one end of the filo pastry strip.
• Fold the end of the strip over the filling diagonally so that it forms a triangle.
• Continue folding the strip in triangles until you get a small, triangular stuffed pastry.
• Seal the pastry all around with the water; water really helps to keep filo sheets intact here. Repeat with remaining filo until you have used all of the filling.
• Place the stuffed triangle pastries on the greased baking dish and brush them with the egg & olive oil mixture.
• Bake the triangles in the oven for about 20 - 25 minutes, until they are is golden brown. Serve hot as an appetizer or as part of a mezze spread.This dish can be successfully reheated.

CHEESE FILLED TRIANGLES

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.

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 375°F. Beat cream cheese, spinach, peppers and garlic salt with electric mixer on low speed until well blended.
• Place 1 of the phyllo sheets on clean work surface. Brush lightly with butter. Cut phyllo into three lengthwise strips. Spoon about 1 tsp. of the filling 1 inch from one end of each strip. Fold end of phyllo over filling at 45-degree angle. Continue folding as you would fold a flag to form a triangle that completely encloses filling. Repeat with remaining phyllo and filling. Place triangles, seam-sides down, on baking sheet; brush with remaining butter.
• Bake 12 to 15 min. or until golden brown. Serve warm.

SPINACH PHYLLO TRIANGLES

Steps:

• Using a cheese cloth or a tea towel, squeeze the liquid out of the spinach.
• Heat the olive oil in a skillet over medium high heat.
• Add the onion and garlic to skillet and cook until the onion begins to get tender. About two minutes.
• In a bowl mix the spinach, onion and garlic, parmesan cheese, feta cheese, egg, salt and pepper.
• 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.
• Using a sharp knife, cut the phyllo into three even strips, along the long length of the sheets.
• Place about a teaspoon of filling at the top of the strip.
• Fold the left corner of the strip over the filling forming a triangle.
• Fold the triangle down toward you and continue to fold the triangle as if you are folding a flag.
• When you reach the bottom, brush melted butter over the top of the phyllo triangle.
• Repeat with the remainder of the phyllo and spinach.
• It is best to work quickly with phyllo and keep the sheets that you are not working on, covered with the a damp towel so that they do not dry out.
• Place the phyllo triangles on a cookie sheet and bake for 20 minutes or until the they are golden brown.

SPANAKOPITA (SPINACH TRIANGLES OR PIE)

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 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.

GREEK SPINACH TRIANGLES

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.

SAUSAGE SPANAKOPITA TRIANGLES

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.

SPINACH TRIANGLES FOR THE FREEZER

Steps:

• FILLING -- Boil frozen chopped spinach about 15 minutes. Strain in a fine mesh colander and douse with plenty of cold water. Grab handfuls and squeeze as much water as you can from them and make into golfball sized balls. Put these all into some cheesecloth and squeeze the remaining water -- this takes some wrist strength -- when no more water will come out, you happy!
• Place the strained spinach into a large bowl, add eggs, cream cheese, onion and garlic. Add dry spices and use your hands to mix all of this up.
• Mix in feta, gently but thoroughly -- try to leave some small chunks of feta.
• Refrigerate if you are not going right into assembly, but remove 15 minutes before you begin assembly.
• ASSEMBLY -- this takes about one full hour -- Combine and warm the butter & olive oil in a small pot, turn off burner.
• Working on a flat surface, brush one strip of phyllo with the oil/butter mixture only on one side.
• At one end, spoon a tablespoon of filling and flatten it so that it looks triangular and even along 2 of the outer edges.
• Fold over to create your first triangle layer -- lightly brush with oil/butter and continue to fold the triangle and brush until you reach the end of the pastry (5-6 folds).
• Seal the edge and brush the entire triangle lightly with oil/butter.
• Place on cookie sheet -- when you have filled the cookie sheet, cover with waxed paper and continue placing the triangles on top -- they will not stick together that way. Repeat until you have run out of pastry or filling, whichever comes first -- the leftover filling is great on pizza or baked pasta.
• BAKING -- Bake in bunches, seam side down, on ungreased cookie sheet at 375 F for about 15 minutes (watch closely for last few minutes). Do not underbake -- all of the phyllo should be golden and crisp. Cool on a rack.
• FREEZING -- If not baking right away, flash freeze for about 1 hour then wrap individual triangles in wax paper, place in freezer bags. When baking from frozen, increase baking time to about 20 minutes and watch closely for last 5 minutes.