SPINACH, FETA, AND SUN-DRIED TOMATO PHYLLO TRIANGLES
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
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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Zohaib Chohan
[email protected]I'm not sure what went wrong, but my triangles turned out soggy. I think I might have used too much oil.
Aubrianna Hoskinson
[email protected]These triangles are the perfect appetizer for a special occasion. They're elegant and delicious.
abdulla bin khalek
[email protected]I've made these triangles several times and they're always a hit! Everyone loves the combination of spinach, feta, and sun-dried tomatoes.
Alexendra Vanscoyk
[email protected]These triangles are a bit time-consuming to make, but they're worth it! The flavors are amazing and the presentation is beautiful.
Shahbu Ghori
[email protected]I'm not a fan of phyllo dough, but I decided to try this recipe anyway. I was pleasantly surprised! The phyllo dough was crispy and the filling was delicious.
William Toy Room
[email protected]These triangles are the perfect finger food! I love the combination of flavors and the phyllo dough is so crispy.
anwar khan
[email protected]I love these triangles! They're so easy to make and they're always a hit with my friends.
hanzli king
[email protected]These triangles were delicious! The perfect appetizer for a party.
Buchay James
[email protected]I thought these triangles were just okay. The filling was a bit bland and the phyllo dough was too thick.
Bap Tist
[email protected]These triangles were a bit too oily for my taste. I think I would try baking them next time instead of frying them.
Mhamd Lostnk
[email protected]I'm not a huge fan of spinach, but I decided to try this recipe anyway because it looked so good. I was pleasantly surprised! The spinach flavor was mild and the feta and sun-dried tomatoes really made the dish.
abdulabdul abdul
[email protected]This recipe was easy to follow and the triangles were delicious! I used fresh spinach from my garden and the flavor was amazing.
Edin Hern√°ndez
[email protected]I followed the recipe exactly and the triangles turned out great! The only thing I would change is to use a little less salt, as I found them to be a bit too salty for my taste.
Tasrif Hasan
[email protected]These phyllo triangles were a huge hit at my last party! The combination of spinach, feta, and sun-dried tomatoes is delicious, and the phyllo dough is perfectly crispy. I will definitely be making these again.