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 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 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 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 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.
EASY SPANAKOPITA TRIANGLES (MINI GREEK SPINACH PIES)
These Easy Spanakopita Triangles are traditionally served as a Greek appetizer or snack. Mini spinach pies made with feta cheese, ricotta cheese and spinach leaves wrapped in flaky, buttery phyllo dough.
Provided by Aleka Shunk
Categories Appetizer
Time 35m
Number Of Ingredients 12
Steps:
- Preheat your oven to 375° F.
- Saute your chopped onion in a skillet with 2 tbsp of butter for about 10 minutes or until translucent.
- If using fresh spinach, add it to your onions and saute for another 5 minutes or until the leaves are wilted down and water is fully evaporated. Take off heat.
- If using frozen spinach, make sure it is fully thawed. (A microwave can help do this quickly.)*There is a lot of excess water in frozen spinach so make sure to drain it very well. Take a few paper towels or a dish cloth and squeeze out any excess water. You do not want a watery filling!
- Add drained/cooled spinach, ricotta cheese, feta cheese, salt, onions, lemon juice, dill and garlic powder to a medium sized bowl and mix.
- Melt your butter in a saucepan or in a small bowl using your microwave. Scramble your egg in another bowl.
- Pull out your defrosted phyllo dough and lay one sheet down on the table.Make sure to cover your phyllo dough with a slightly damp dishtowel so it does not dry out!
- Carefully brush one sheet of phyllo dough lightly with butter. Add another layer of dough and brush again. You should have two buttered layers.
- Cut your phyllo dough into thirds lengthwise. Add 1½ - 2 tbsp of filling to the bottom of each strip of phyllo dough.
- Begin folding from the bottom up. You will want to maintain a right triangle. Continue folding the triangle upward until you reach the top. (See photos.) You should end up with 24 triangles.Brush your egg wash generously over the top and sides of your triangles and place on a nonstick baking sheet. Repeat until finished. Sprinkle sesame seeds on top if you prefer.°
- Bake in the center of your oven for 12-15 minutes or until your dough turns golden brown.
Nutrition Facts : Calories 72 kcal, Fat 5.1 g, SaturatedFat 3.1 g, Cholesterol 20 mg, Sodium 168 mg, Carbohydrate 4.7 g, Fiber 0.3 g, Protein 2 g, Sugar 0.4 g, ServingSize 1 serving
SPINACH FILLED FILO TRIANGLES
Steps:
- Place a large frying pan over a medium heat and add the olive oil. Saute the onions until soft before removing from the heat and adding the spinach, spring onions, lemon juice, sumac, nutmeg, and salt and pepper. Once the spinach has wilted place into a colander to drain and cool slightly. Once cooled remove from the colander and add the pine nuts and toss to combine. Taste and adjust seasonings as needed.
- Preheat the oven to 190 degrees celsius (375 Fahrenheit) and cut the 12 filo sheets in half. Take one sheet from the stack and cover the remaining sheets with a clean tea towel to prevent them from drying out.
- Brush the filo sheet with the butter and oil mixture and fold in half lengthways. Brush again and place a heaped spoonful of the mixture close to the corner of one of the short sides of the pastry. Fold the corner over to encase the filling, alternating left or right. Follow with a final brush of the butter and oil mixture and place on a baking tray lined with baking paper while you continue with the remaining pastry and mixture.
- Bake the triangles for 15 to 20 minutes, or until crispy and golden.
Nutrition Facts : Calories 500 kcal, Carbohydrate 75 g, Protein 10 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 722 mg, Fiber 3 g, ServingSize 1 serving
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
SPANAKOPITA
Made with just a few simple ingredients, these delicious spinach and feta spanakopita triangles are a fun appetizer recipe to make at home.
Provided by Yumna Jawad
Categories Appetizer
Time 55m
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium heat. Add the onions and cook, stirring regularly, until it starts to soften, about 5 minutes
- Add the garlic and dill. Cook with the onions, stirring frequently, until caramelized and soft, about 5 more minutes. Set aside and allow to cool.
- Squeeze the defrosted spinach to drain all the water possible. You should end up with around 1 cup of spinach. Transfer to the skillet on top of the onion mixture.
- Add the parsley, green onions, lemon zest, ground pepper, feta cheese to the skillet and stir to distribute mixture evenly.
- Preheat the oven to 375° F. Line a baking sheet with parchment.
- On a clean surface, roll out the phyllo pastry. Cut into 2 ½-3" wide strips lengthwise using a pizza cutter. Cover the pastry with a barely damp towel to prevent it from drying out.
- On a clean surface, layout 1 layer of phyllo pastry and brush it down with a small amount of butter using a pastry brush and very gentle motions.
- Place a second layer of pastry directly on top of the first and brush that with a small amount of butter.
- In one corner of the pastry layers, place 1 heaping tablespoon of filling mixture. Squish it into an approximate triangle that nearly reaches the edges.
- Fold the corner of the pasty with the filling over to reach the nearest opposite edge of the pastry. Then, roll the filling triangle towards the empty end of the pastry. Again, fold the triangle to the nearest opposite side. Repeat these last two steps until you reach the end of the pastry rectangle.
- Place the triangle on the prepared baking sheet and cover with a damp towel. Repeat the assembly with all the pastry sheets and filling. The triangles can be placed fairly close together on the baking sheet, about ½".
- Bake for 20-25 minutes until golden brown and crisp.
- Remove from the oven and allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 67 kcal, Carbohydrate 6 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 118 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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.
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.)
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