SPINACH CHEESE TRIANGLES

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SPINACH CHEESE TRIANGLES image

Categories     Appetizer     Phyllo/Puff Pastry Dough

Yield 5 Dozen

Number Of Ingredients 10

1 small onion
fresh parsley
3 packages (10 oz each) frozen chopped spinach, thawed
1/4 cup olive oil
2 eggs
16 oz feta cheese, drained and crumbled
1 tsp dried oregano
Fresh nutmeg to taste
1 package (16 oz) frozen phyllo dough, thawed to room temp
2 cups butter, melted

Steps:

  • 1. to chop onions in food processor, peel and quarter onion; place in bowl. Pulse 4 to 7 times until onion is finely chopped. Scrape bowl once during chopping. Chop enough onion to measure 1/2 cup. Drain onions, if needed. Set aside 2. to finely chop paresley, place parsley in 1 cup measuring cup. Snip enough parsley with kitchen scissors to measure 1/2 cup. Set aside 3.to drain spinach, place spinach 1 package at a time, in bottom of pie plate. Place another pie plate on top; over sink squeeze plates together and tilt slightly to press excess liquid from spinach. Set spinach aside 4. Preheat oven to 375 degrees. 5. Heat oil over medium high heat in small skillet. Add onion; cook and stir until translucent and golden. 6. Beat eggs in large bowl with electric mixer at medium high speed until light and lemon colored. 7. Stir in onion with oil, feta cheese, parsley, oregano and spinach. Season with nutmet, salt and pepper. 8. Remove phyllo from package; unroll and place on large sheet of waxed paper. Fold phyllo crosswise into thirds. Use scissors to cut along folds into thirds. 9. Cover phyllo with lare sheet of plastic wrap and damp, clean kitchen towel. 10. Lay 1 stip of phyllo at a time on flat surface and brush immediately with melted butter. Fold strip in half lengthwise. Brush with butter agian. Place rounded teaspoonful of spinach fillin on 1 end of strip; fold over 1 corner to make triangle. 11. Continue folding end to end, as you would fold a flag, keeping edges straight. 12. Brush top with butter. Repeat process until all filling is used. 13. Place triangles in a single layer, seam side down, on ungreased jelly roll pan. Bake 20 minutes or until lightly browned. Serve warm.

Bikash Maharjan
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I've made these triangles several times and they're always a hit. They're perfect for parties or potlucks.


xmarvelousx9
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These triangles were a little too dry for my taste. I would recommend adding more butter or oil to the filling.


Onelise Sakhikhaya
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I made these triangles for my family and they loved them. They're a great way to get kids to eat their vegetables.


Saruk Islam
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These triangles were easy to make and delicious. I will definitely be making them again.


Isata Kanu
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I followed the recipe exactly and the triangles came out perfectly. They were a big hit at my party.


Bernadette Fitzpatrick
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These triangles were a bit bland. I would recommend adding some more spices to the filling.


exotic shark
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I tried this recipe and the triangles turned out perfectly! The filling was creamy and flavorful, and the pastry was flaky and golden brown.


Luv Buggie
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These triangles were a little too salty for my taste. I would recommend using less salt in the filling.


Madelaine Swanepoel
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I love that these triangles can be made ahead of time and frozen. It makes them a great option for busy weeknights.


Onismo Tiki
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These spinach cheese triangles are the perfect appetizer. They're easy to make, delicious, and always a hit with guests.


Rudi Hartz
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I've been making these triangles for years and they're always a crowd-pleaser. They're perfect for parties or potlucks.


Sophia Short
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These spinach cheese triangles were a hit at my last party! They were so easy to make and everyone loved them.


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