Greek Spinach Filo Triangles Food

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SPANAKOPITA (SPINACH TRIANGLES OR PIE)



Spanakopita (Spinach Triangles or Pie) image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 60 triangles or 1 (9 by 13inch

Number Of Ingredients 9

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets

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



Spinach Phyllo Triangles image

Provided by Sandra Lee

Categories     appetizer

Time 1h10m

Yield 24 servings

Number Of Ingredients 11

1/2 cup ricotta cheese
2 tablespoons butter
1 cup chopped fresh parsley leaves
1 (10-ounce) package frozen creamed spinach
1 tablespoon pepper
1 teaspoon ground nutmeg
2 tablespoons ouzo
1 (3.5-ounce) package reduced fat crumbled feta cheese
1/4 cup minced pepperoncini and their juices
1 box phyllo dough, thawed
Extra-virgin olive oil

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



Spinach Phyllo Triangles image

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

1/2 cup chopped onion
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon dried oregano
1-1/2 cups (6 ounces) crumbled feta cheese
12 sheets phyllo dough (14 inches x 9 inches)
Butter-flavored cooking spray

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

SPANAKOPITA TRIANGLES



Spanakopita Triangles image

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

1/2 cup vegetable oil
2 large onions, chopped
2 (10 ounce) packages frozen chopped spinach, thawed, drained and squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons all-purpose flour
2 (4 ounce) packages feta cheese, crumbled
4 eggs, lightly beaten
salt and pepper
1 (24 ounce) package phyllo dough
3/4 lb butter, melted

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



Spinach-Cheese Triangles image

Make and share this Spinach-Cheese Triangles recipe from Food.com.

Provided by tomsawyer

Categories     Spinach

Time 35m

Yield 15 triangles, 15 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 (8 ounce) package feta cheese, crumbled
1 (3 ounce) package cream cheese, softened
1 large onion, chopped (about 1 cup)
1 egg, beaten
1/4 teaspoon garlic powder
5 tablespoons margarine or 5 tablespoons butter
18 sheets phyllo dough, thawed

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • In skillet over medium-high heat, heat 1 tablespoon margarine.
  • Add onion and cook until tender.
  • Add spinach and cook 4 minutes or until liquid evaporates.
  • Remove from heat.
  • Stir in feta cheese, cream cheese, egg and garlic powder.
  • In cup melt remaining margarine.
  • Unfold dough.
  • Remove 2 dough sheets leaving the remaining covered.
  • Brush with margarine.
  • Repeat with 4 more dough sheets stacking each on top of the previous sheet.
  • Repeat with remaining sheet making three stacks in all.
  • Cut each stack crosswise into 5 (about three inch) strips.
  • Place about 2 tablespoons spinach mixture at the end of each strip.
  • Fold each corner of strip over spinach mixture to form a triangle.
  • Fold triangle over toward strip.
  • Continue folding until the entire strip is folded into a triangle.
  • Place on greased baking sheet.
  • Brush with margarine.
  • Bake for 20 minutes or until golden.

Nutrition Facts : Calories 178.2, Fat 10.9, SaturatedFat 4.7, Cholesterol 32.9, Sodium 371, Carbohydrate 14.7, Fiber 1.2, Sugar 1.4, Protein 5.5

GREEK SPINACH TRIANGLES



Greek Spinach Triangles image

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

20 ounces frozen spinach, chopped
2 eggs, beaten
1 onion, finely chopped
8 ounces cream cheese, cut in chunks
1/4 teaspoon pepper
1/2 lb feta cheese
1 cup butter or 1 cup margarine
1 (16 ounce) package phyllo pastry

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.

SPANAKOPITA



Spanakopita image

Spinach and Feta Phyllo Triangles

Categories     Cheese     Leafy Green     Appetizer     Bake     Vegetarian     Phyllo/Puff Pastry Dough     Pastry     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 30 pastries

Number Of Ingredients 5

1 stick (1/2 cup) plus 1 tablespoon unsalted butter
1 lb baby spinach
1/2 lb feta, crumbled (scant 2 cups)
1/2 teaspoon freshly grated nutmeg
10 (17- by 12-inch) phyllo sheets, thawed if frozen

Steps:

  • Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
  • Preheat oven to 375°F.
  • Melt remaining 1 stick butter in a small saucepan, then cool.
  • Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
  • Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.
  • Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.
  • Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.

TIROPETAKIA (SPINACH AND FETA FILLED PHYLLO TRIANGLES)



Tiropetakia (Spinach and Feta Filled Phyllo Triangles) image

A delightful Greek appetizer, courtesy of Jeff Smith. The name refers to the shape. They are so cute and quite addictive!

Provided by LifeIsGood

Categories     Spinach

Time 1h5m

Yield 25-30 serving(s)

Number Of Ingredients 9

1/2 of a 10 oz. package frozen chopped spinach, defrosted
1/4 lb feta cheese, chopped
1/2 lb small curd cottage cheese, drained
1 egg
1 teaspoon grated lemon peel
nutmeg, to taste
salt and pepper, to taste
1/2 cup melted butter (may need more)
5 -6 sheets phyllo dough, thawed

Steps:

  • Drain the spinach -- squeeze out all excess liquid.
  • Mix with the cheeses and add the egg, lemon peel, a little nutmeg, salt and pepper.
  • Place a sheet of phyllo dough on a cutting board and brush with melted butter. With a sharp knife, cut the sheet into 5 pieces, each about 3 inches wide.
  • Place a scant 1 T. filling at the bottom of each piece (don't fill it too full or the phyllo won't be able to crisp up over the filling), and roll up so as to form a triangle (think flag folding). Move one side to the other until the whole is rolled up. Contine with remaining phyllo and spinach mixture until all spinach is gone.
  • Bake on a buttered cookie sheet at 400 degrees F. for about 15-20 minutes, or until lightly golden brown.

PHYLLO TRIANGLES WITH SPINACH , FETA AND RICOTTA



Phyllo Triangles With Spinach , Feta and Ricotta image

Make and share this Phyllo Triangles With Spinach , Feta and Ricotta recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Greek

Time 40m

Yield 20 triangles, 6-8 serving(s)

Number Of Ingredients 13

1/2 lb feta cheese, crumbled into fine pieces (about 4 cups)
6 ounces whole milk ricotta cheese (about 1 1/2 cups)
2 large eggs, lightly beaten
1/2 bunch scallion, sliced thin
1/8-1/4 cup minced fresh dill leaves
1 tablespoon lemon, juice of
1 medium garlic clove, minced or pressed through a garlic press
1/2 teaspoon freshly grated nutmeg
1/3 teaspoon salt
1 pinch ground black pepper
1 1/2 frozen spinach, 10 oz packages thawed and squeezed dry
3/4 cup olive oil or 3/4 cup clarified butter
1 lb phyllo dough, thawed (14 by 9-inch)

Steps:

  • FILLING: Mix the feta, ricotta, eggs, scallions, dill, lemon juice, garlic, nutmeg, salt, and pepper together in a large bowl. Stir in the spinach until uniform. (The filling can be refrigerated in an airtight container for up to 24 hours.).
  • PHYLLO LAYERS: Adjust an oven rack to the upper- and lower-middle positions and heat the oven to 375 degrees.Form the phyllo triangles, using a generous 1 tablespoon of filling per triangle. Spread the triangles out over 2 parchment paper-lined baking sheets. Bake the triangles until golden, about 20 minutes, switching and rotating the sheets halfway through the baking time.

Nutrition Facts : Calories 646, Fat 45, SaturatedFat 13.4, Cholesterol 118.7, Sodium 967.7, Carbohydrate 43.9, Fiber 1.9, Sugar 2.4, Protein 16.4

SPINACH AND FETA FILO TRIANGLES



Spinach and Feta Filo Triangles image

The recipe is from The Australian Women's Weekly website. My friend cooked it without shallots and dill and our toddlers cannot get enough :)

Provided by TaDa3918

Categories     Lunch/Snacks

Time 1h

Yield 10 serving(s)

Number Of Ingredients 8

1 (16 ounce) packet frozen spinach, defrosted
4 shallots, sliced
150 g Greek feta cheese, drained
1/4 cup parmesan cheese, grated
1 egg, lightly beaten
1 tablespoon dill, chopped
18 sheets phyllo pastry
olive oil flavored cooking spray

Steps:

  • Preheat oven to 200°C Squeeze excess moisture from spinach.
  • Combine with remaining ingredients.
  • Place a sheet of 'filo' pastry on the bench. Spray lightly with the olive oil spray.
  • Top with another sheet of pastry.
  • Cut into 5 strips.
  • Place a tablespoon of filling at the bottom of each strip.
  • Fold across diagonally, and continue folding to the top of the strip.
  • Place on a baking tray and cook for 20 Minutes or until crisp and golden.

Nutrition Facts : Calories 181.3, Fat 6.8, SaturatedFat 3.5, Cholesterol 36.7, Sodium 415.8, Carbohydrate 22.2, Fiber 2.2, Sugar 1.2, Protein 8.3

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