SPANAKOPITA TRIANGLES
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
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
SPINACH-CHEESE TRIANGLES
You can buy appetizers like these Spinach-Cheese Triangles in the frozen food section. Or make them yourself and take all the credit.
Provided by My Food and Family
Categories Bread
Time 45m
Yield Makes 1-1/2 doz. or 18 servings, two triangles each.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 120, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
SPINACH CHEESE TRIANGLES
Filled with three kinds of cheese and lots of spinach, these light little bites pack a delectable punch. They may look fussy, but these starters come together quickly. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 4 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 30 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 71mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
BABY SPINACH CHEESY PHYLLO TRIANGLES
Did you try the Tiropitakia super-snacks, already? They have a super-delicious crunchy and buttery crust thanks to the oil-coated, baked phyllo pastry. The filling has two types of cheese and, also, veggies. So, cheesiness is perfectly teamed up with fresh and savory greens.
Provided by Andrei Gusty
Categories Breakfast & brunch, Eggs & cheese, Greek, nut-free, Party, salty, Starters & snacks, vegetarian
Time 55m
Yield 3
Number Of Ingredients 15
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.
Nutrition Facts : Calories 455 calories, Protein 17 grams, Fat 31 grams, Carbohydrate 30 grams
SPINACH AND FETA PHYLLO TRIANGLES - SPANOKOPITA
These Spanakopita Triangles are Greek pastry hand pies filled with spinach and feta cheese.
Provided by Marina | Let the Baking Begin!
Categories Appetizer
Time 35m
Number Of Ingredients 4
Steps:
- Microwave 5 oz spinach until wilted, about 1 minute, or put in a skillet, cover with lid and allow to wilt over medium-low heat.
- Take away about 4 tablespoons of beaten egg into a separate bowl. Add the remaining egg to 8 ounces feta, 3 ounces cottage cheese (or homemade farmer's cheese) and mix together until everything is well combined. Now add the spinach and mix again.
- Take about half of your phyllo sheets and cut them into 3 long strips (about 3 inches wide each). Roll up the rest of the phyllo sheets and cover with a towel, to prevent them from drying.
- Drizzle couple teaspoons of butter all over the sheet. Add 1 tablespoon of feta-spinach filling to the end of each strip that's closest to you. Now grab two layers of sheets and start folding like pictured, into a triangle. Try to move fast or the phyllo dough will dry out.
- Place the triangles on a baking sheet and brush each triangle with either butter or the beaten egg. If you brush it with the beaten egg, they will have a sheen to it.
- Try to bake them as soon as you form them, or the wet filling will soften the phyllo and they will break while baking (see last picture in the post). Bake at 350F, for about 20-25 minutes or until golden in color.
- Eat warm or cold with refreshing Cucumber and Yogurt dip (recipe for Tzatziki dip here). Re-crisp leftovers by placing back in the oven for about 5-7 minutes, at 350°F.
Nutrition Facts : Calories 45 kcal, Carbohydrate 1 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 35 mg, Sodium 157 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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 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
SPINACH FETA TRIANGLES
Provided by Food Network Kitchen
Yield 16 servings
Number Of Ingredients 9
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.
GREEK SPINACH TRIANGLES
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
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.
SPINACH TRIANGLES (FATAYER SABANEGH)
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
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
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
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
SAUSAGE SPANAKOPITA TRIANGLES
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
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
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.
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