Artichoke Triangles Food

SPINACH PHYLLO HAND PIE

Steps:

• Melt 1 stick of the butter in a large skillet over medium heat. Add the garlic and onion and cook until the onion is softened, 2 to 3 minutes. Add the artichoke hearts and stir. Pour in the cream and bring to a boil. Reduce to a simmer and let the mixture thicken for 1 to 2 minutes. Season with salt and pepper. Stir in the cream cheese and Parmesan and mix until smooth. Add the spinach and cook, stirring occasionally, until the spinach is fully wilted. Set the mixture to cool to room temperature, about 20 minutes.
• Preheat the oven to 375 degrees F.
• Melt the remaining 1 stick butter in a small saucepan. Spray a baking sheet with nonstick cooking spray and set aside.
• On a clean work surface, halve and trim the phyllo sheets into 18 rectangular pieces (5 1/3 inches by 9 inches). Layer 3 phyllo sheets, brushing the top of each layer with melted butter. (Cover the remaining phyllo dough with plastic wrap and a damp cloth to keep from drying out.) Place 1/4 cup of the filling about 1 inch from the bottom of the phyllo rectangle. Fold the corner of the phyllo dough over the filling, creating a triangular filled pocket. Continue to fold, keeping the triangle shape, until completely sealed. Place it sealed-side down on the prepared baking sheet. Repeat with the remaining phyllo sheets and filling until you have 6 hand pies.
• Brush the top of the phyllo triangles with the remaining butter and bake until golden brown, about 15 minutes. Serve warm or at room temperature.

ARTICHOKE AND CRABMEAT TRIANGLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly.
• Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.
• Bake for 12 minutes, or until golden brown. Serve hot.

FILO TRIANGLES WITH ARTICHOKE, FETA AND MINT

Steps:

• Mix the feta, artichoke, lemon and mint together.
• Take a piece of the filo pastry, brush all over with melted butter and cut into 7cm-wide strips. Cover the remaining pastry with a damp tea towel to keep fresh. Put 1 tbsp of the mixture at the bottom of the sheet of pastry and fold this edge up to meet one side to start the shape of a triangle. Fold the bottom point of the pastry up, sealing in the filling, then complete the triangle by folding again in the opposite direction. Keep folding until you reach the top and lightly brush with more melted butter. Repeat until you have finished the filling. Chill the triangles until you are ready to cook.
• Heat the oven to 200C/fan 180C/gas 6 and put a baking sheet in the oven.
• Put the triangles on the hot baking tray and cook for 15 minutes or until golden brown.

RICE AND ARTICHOKE PHYLLO TRIANGLES

Steps:

• Prepare rice according to box directions; cool completely (you can do this a day ahead if you like).
• Preheat oven to 350°F.
• In medium bowl, combine rice, artichokes, parmesan cheese, and onion; mix well. Stir in yogurt and mix until well blended.
• Place one sheet of phyllo dough on a damp kitchen towel (keep remaining dough covered). Lightly spray dough with nonstick cooking spray. Fold dough in half by bringing short sides of dough together. Spray lightly with more cooking spray.
• Cut dough into 4 equal strips about 3-1/4-inch wide. For each appetizer, spoon about 1 tablespoon of rice mixture about 1 inch from end of each strip. Fold 1 corner over filling to make a triangle that encloses filling. Repeat with remaining dough and filling.
• Place triangles on greased baking sheet and spray triangles with nonstick cooking spray.
• Bake for 12 to 15 minutes or until golden brown.