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.
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
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 TRIANGLES FOR THE FREEZER
These are great for the freezer, so the time is well used. If you're not familiar with phyllo dough, you'll get the knack quickly with this recipe. Follow the rules on the package, defrost in the fridge for a couple of days, keep dough covered when not in use. There are 20 sheets in the package --I cut the package in half, and put one back in the freezer. When defrosted, I run my knife through all layers lengthwise through the centre. That way I have enough to make 40 triangles. Enjoy! :)
Provided by slb2008
Categories Savory Pies
Time 1h15m
Yield 40 triangles, 40 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 112.8, Fat 9.5, SaturatedFat 4.5, Cholesterol 30.5, Sodium 169.9, Carbohydrate 4.4, Fiber 0.6, Sugar 0.6, Protein 3
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 Wraps and Rolls Appetizers
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
SPINACH TRIANGLES
This is a throw together meal for our family after a day at work. Everything is either in the cupboard or freezer. Serve with a salad. Can be made ahead of time as well.
Provided by Noodles78
Categories Savory Pies
Time 25m
Yield 12 triangles, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200ºC.
- Mix all the ingredients together in a bowl. If the mixture is a little bit too runny just add a little more cheese.
- Cut each sheet of puff pastry into 4 squares.
- Place a heaped tbsp full of the mixture in the centre of each of the squares of pastry and fold diagonally to form a triangle. Pinch close along one edge then adjust amount of mixture before sealing other edge.
- Don't over fill them or they may leak.
- Brush with milk, water or egg wash.
- Bake in oven for 15-20 minutes or until brown.
Nutrition Facts : Calories 1286.8, Fat 93.2, SaturatedFat 32.1, Cholesterol 74.7, Sodium 795.3, Carbohydrate 92.3, Fiber 5.1, Sugar 3.1, Protein 22.8
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