KITTENCAL'S GREEK SPINACH AND FETA PUFF PASTRY TRIANGLES
I have been making these for years for my get togethers and I sometimes make these using phyllo dough but puff pastry is really just as good and more convenient --- I sometimes add in roasted garlic into the spinach mixture and also a pinch of cayenne pepper for a bit of heat --- these are so good and make wonderful appetizers!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h20m
Yield 32 serving(s)
Number Of Ingredients 9
Steps:
- Thaw the puff pastry at room temperature for 40 minutes.
- Set oven to 400 degrees F.
- Lightly grease a baking sheet.
- In a small cup or bowl whisk together 1 egg with water; set aside.
- In another bowl mix together 2 eggs, feta cheese, spinach, onion, parsley and black pepper.
- Unfold the pastry sheets on a lightly floured surface.
- Roll each sheet into a 12-inch square.
- Cut each into 16 (3-inch) squares (I use a pizza cutter for this!).
- Place about 1 tablespoon spinach/cheese mixture in the middle of each square.
- Brush the edges with egg mixture.
- Fold squares over the filling to form triangles.
- Crimp edges to seal.
- Place on a baking sheet, and brush tops with remaining egg mixture.
- Bake for about 20 minutes or until golden.
- Best served warm or at room temperature.
Nutrition Facts : Calories 103.7, Fat 7.1, SaturatedFat 2.2, Cholesterol 20.6, Sodium 91.4, Carbohydrate 7.7, Fiber 0.5, Sugar 0.4, Protein 2.5
SPINACH AND FETA TRIANGLES
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Finger-food
Time 45m
Yield MAKES 8
Number Of Ingredients 13
Steps:
- 1. Trim any coarse stems from the spinach. Wash the leaves, roughly chop and place in a large saucepan with just a little water clinging to the leaves. Cover and cook over low heat for 5 minutes, or until wilted. Drain well, cool slightly, then squeeze tightly to remove the excess water. 2. Heat the olive oil in a heavy-based frying pan. Sauté the onion over low heat for 10 minutes, or until soft and golden. Add the spring onion and cook for 3 minutes, then remove from the heat. Stir in the spinach, parsley, dill, nutmeg, parmesan, feta, ricotta and egg. Season well. 3. Preheat the oven to 180°C (350°F/Gas 4). Grease two baking trays. Lay three sheets of pastry on a work surface and cover the rest with a damp cloth. Brush each sheet with the melted butter, lay them on top of each other, then cut in half lengthways. Spoon 4 tablespoons of the filling on an angle at the end of each strip. Fold the pastry over to enclose the filling and form a triangle. Continue folding the triangle over until you reach the end. Repeat to make eight triangles. 4. Place on the baking trays and brush with more butter mixture. Bake for 20 minutes, or until golden brown. Serve hot.
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 AND CHEESE FILLED FILO PASTRY TRIANGLES; MUSKA BOREGI
These popular Turkish savory pastries, Muska Boregi or Spinach and Cheese Filo Triangles, are delicious and easy; a real crowd pleaser. I hope you enjoy them, Afiyet Olsun!
Provided by Ozlem Warren
Categories Turkish Savory Pastries, Borek
Yield 6-8
Number Of Ingredients 7
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.
SPINACH AND FETA FILO TRIANGLES
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
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
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
SPANAKOPITAKIA (SPINACH AND FETA FILO TRIANGLES)
These Spanakopitakia (Spinach and Feta Filo Triangles) are the perfect appetizer, snack or even light meal idea.
Provided by Herbs and Flour
Categories Appetizers Dinner
Time 43m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Heat olive oil in a skillet and add the onion. Saute for a few minutes until they begin to soften and then add the spinach in batches, stirring until it wilts.
- Remove from heat and transfer the spinach to a colander or sieve. Press down with a wooden spoon to remove any moisture.
- Place the spinach in a large bowl and add the remaining filling ingredients. Mix everything well and then set aside.
- Remove the filo sheets from the package and cut them into thirds width-wise (see photo in blog post above).
- Working with one piece of filo at a time, brush it with butter and then fold it in half. Place a small spoonful of the filling mixture at one end and carefully fold it over to make a triangle shape (see photo instructions in blog post). Continue to fold it over onto itself in a triangle pattern. Once you reach the end, brush the filo with some butter to help seal the triangle. Brush the entire triangle with butter on the outside and place it on a baking sheet. Repeat with all of the remaining filo.
- Arrange the spanakopitakia triangles on the baking sheet so they are not touching. Bake in the oven for approximately 23-25 minutes or until the filo turns a nice golden brown.
Nutrition Facts : Calories 55 kcal, Carbohydrate 7 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 9 mg, Sodium 104 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
SPANAKOPITA (SPINACH TRIANGLES OR PIE)
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 60 triangles or 1 (9 by 13inch
Number Of Ingredients 9
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 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.
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MINI SPANAKOPITA TRIANGLES RECIPE (SPANAKOPITAKIA / …
From mygreekdish.com
4.7/5 (694)Total Time 40 minsCategory AppetizerCalories 90 per serving
- If you’re a beginner with phyllo, check out some helpful handling tips before start preparing this spanakopita triangles recipe.
- To prepare this spanakopita triangles recipe start by making the filling first. Sauté the onions in a large knob of butter or olive oil until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted.
- Let the mixture cool down for a while and then tip into a bowl, leaving behind any excess liquid from the spinach (you don’t want your spanakopita triangles to become mushy). Mix in the feta cheese, eggs, nutmeg, spring onion and season. At this point you can add some chopped fresh herbs if you like; some fresh dill will surely lift the flavour. This will be the filling of the spanakopita triangles.
SPANAKOPITA TRIANGLES - CAROLINE'S COOKING
From carolinescooking.com
5/5 (4)Total Time 50 minsCategory Appetizer/StarterCalories 73 per serving
- wilt spinach, soften onion in oil, add herbs & spinach, mix feta and eggs, add in plus ricotta; 3 sheets filo at time, cut in 6, fold up; 400F 15min EXPAND
- Trim any thick or tough stems from the spinach and place the leaves in a bowl. Pour over boiling water and press the leaves down so they are covered with the water and wilt down. Drain water, then let the spinach cool. Once cool, squeeze the spinach well to remove as much remaining liquid as you can then finely chop the spinach.
- Warm the 1/2 tbsp oil in a medium skillet/frying pan over a medium heat and add the onion. Cook the onion for a few minutes until it has softened. If it starts to brown, add extra oil and reduce the heat if needed.
SPINACH AND THREE CHEESE TRIANGLES - CREATE BAKE MAKE
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4.2/5 (13)Category Party FoodServings 12Total Time 40 mins
- Place the ricotta, feta, grated parmesan cheese, baby spinach leaves, 1 egg, nutmeg, onion flakes and salt and pepper into a large bowl and stir until all of the ingredients have combined.
- Place the partially thawed pastry sheets onto your bench and cut in half diagonally and then again so that you have four triangles.
SPANAKOPITA SPINACH AND FETA TRIANGLES - THE KITCHEN FAIRY
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Servings 40Estimated Reading Time 8 mins
- Drain thawed spinach by placing it in the centre of a kitchen towel or cheese cloth. Wrap it up, squeeze out all excess liquid and discard liquid.
- For the filling, into a medium bowl add drained spinach, feta cheese, Parmesan, garlic, nutmeg, salt, pepper and egg. Mix until well combined. Filling can be made up to a day ahead and refrigerated until needed.
- Remove thawed phyllo from refrigerator and let it sit in original package at room temperature for 15 – 20 minutes.
SPANAKOPITA TRIANGLES (SPINACH AND FETA TRIANGLES) - A ...
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SPINACH TRIANGLES RECIPE - GOOD FOOD
From goodfood.com.au
Servings 36Total Time 30 minsCategory Finger-Food
- Preheat oven to hot 210°C (415°F/Gas 6–7). Brush two oven trays with melted butter or oil. Heat the oil in a large heavy-based pan. Add the onion and cook over medium heat for 3 minutes until soft. Transfer the onion to a large bowl. Wash silverbeet leaves; tear them into pieces. Place in the pan, cover, and cook for 30 seconds or until soft. Do this in two batches, shaking the pan often and lifting the leaves with tongs to prevent them sticking to the base. Set aside to cool.
- Take handfuls of the softened leaves and squeeze tightly to drain out as much moisture as possible. Chop and then add to the bowl with the onion. Add the cheeses and mix well. Add egg to the mixture; combine well.
- Cut each pastry sheet into nine pieces. Divide spinach mixture evenly among the pieces; brush edges with egg. Fold pieces over to form triangles. Brush with beaten egg, place on prepared trays. Bake for 15–20 minutes, or until golden.
SPINACH & FETA PHYLLO TRIANGLES - HOT FOR FOOD BY LAUREN ...
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4.8/5 (5)Category Appetizer, SnackCuisine MediterraneanTotal Time 44 mins
- Add in nutritional yeast, garlic, lemon juice, olive oil, sea salt, and ground black pepper and stir well with a fork to combine. Then add in finely chopped basil and spinach leaves and stir once again until the mixture is well combined.
- Roll out your package of thawed phyllo and lay it between plastic wrap to prevent it from drying out while you work with one sheet at a time. Take one sheet of phyllo and lay it onto a clean, dry surface with the shortest side toward you. Brush with a light coating of melted butter. Then lay a second sheet on top. Brush with another light coating of melted butter. Then slice it into 4 rows lengthwise, approximately 3" wide. Take a heaping tablespoon of spinach and tofu mixture and place it at the closest end to you. Then roll it up, not too tightly, to create a triangle.
- Place the triangles on a parchment covered baking sheet. You can bake immediately or freeze them at this stage. Just cover the baking sheet with plastic wrap and freeze until ready to bake. Do not thaw the triangles before baking.
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