Tiropetakia Spinach And Feta Filled Phyllo Triangles Food

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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 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 FETA TRIANGLES



Spinach Feta Triangles image

Provided by Food Network Kitchen

Yield 16 servings

Number Of Ingredients 9

1 tablespoon butter
1 egg, lightly beaten
1/2 cup onion, finely chopped
1 pkg frozen chopped spinach, thawed and drained
8 sheets phyllo
1 cup crumbled feta cheese
1 stick butter, melted
Salt
Pepper

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.

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.

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

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, FETA, AND SUN-DRIED TOMATO PHYLLO TRIANGLES



Spinach, Feta, and Sun-Dried Tomato Phyllo Triangles image

These are nice for entertaining because they can be frozen up to a month ahead and then popped into the oven. From Fine Cooking posted for ZWT 6 Greece.

Provided by cookiedog

Categories     Spinach

Time 1h20m

Yield 6 dozen

Number Of Ingredients 13

2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
2 cups crumbled feta cheese (about 12 oz.)
3/4 cup roughly chopped of fresh mint
1/2 cup roughly chopped sun-dried tomato (oil-packed and drained)
1/2 cup pitted and roughly chopped kalamata olive
4 large eggs, lightly beaten
3 tablespoons chopped garlic
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
3/4 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
1 (1 lb) package phyllo dough, thawed according to package directions (preferably a twin-pack)
1/2 lb melted unsalted butter, plus more as needed for baking

Steps:

  • Position racks in the top and bottom thirds of the oven and heat the oven to 375°F In a large bowl, combine the spinach, feta, mint, sun-dried tomatoes, olives, eggs, garlic, lemon juice and zest, pepper, and salt. Mix well.
  • Unroll the phyllo and lay it flat on a clean, dry surface. Cover completely with plastic wrap. Working with one sheet of phyllo at a time, and keeping the rest covered with the plastic wrap to keep it from drying out, place a sheet vertically in front of you. Brush the phyllo with butter and cover with another sheet. Butter the top sheet and cut the phyllo lengthwise into equal 3-inch-wide strips. Spoon 2 teaspoons of filling on the lower end of each strip as shown in the left photo below. Fold up the phyllo strips as you would a flag to create a neat triangle, being careful not to roll too tightly or the triangles will crack when baked. Transfer to a baking sheet and cover with plastic. Repeat with the rest of the phyllo and filling until you run out of filling.
  • Butter two sheet pans. Arrange the phyllo triangles on the prepared baking sheets in a single layer. Brush the tops of the triangles with melted butter and bake until golden brown, 15 to 20 minutes, switching the positions of the pans halfway through baking.
  • Make Ahead Tips. Assembled, unbaked phyllo triangles can be frozen for up to a month. Freeze the triangles on the baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers if needed, and return to the freezer. Bake as directed above (do not thaw the triangles first); baking time will be 20 to 25 minutes.

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