Amaranth And Feta Phyllo Triangles Recipes

Steps:

• 1. Preheat the oven to 350°F.
• 2. In a large skillet, melt the butter. Pour off half of it and set aside. Add the leeks and garlic to the pan and cook over medium heat for 2 minutes. Add the amaranth, red pepper flakes, 2 generous pinches of salt, and 1/4 cup water. Cook over low heat for 3 minutes, or until the liquid has evaporated. Remove from the heat and transfer to a medium bowl. Add the feta and eggs and mix to combine.
• 3. Lay one of the sheets of phyllo dough on a smooth work surface. Cut the sheet in half so it becomes an 8 × 12-inch rectangle. Lightly brush the top surface of the rectangle with the reserved melted butter, then fold it in half so it becomes a double-layered 4 × 12-inch sheet with the buttered parts on the inside. Divide the amaranth into 8 equal portions (about 3 tablespoons each). Place one portion on the bottom left corner of the phyllo, 1 inch from the end. Fold the corner up over the filling into a triangle shape. Press down to seal. Continue to fold up the sheet as you would fold a flag. Press the end to seal. Brush the top of the triangle with melted butter and sprinkle with grated Parmesan, if desired. Transfer to a baking sheet. Repeat with the remaining phyllo sheets.
• 4. Bake for 20 minutes, or until the edges are golden brown. Serve warm or let cool and then freeze. To reheat, defrost on the baking sheet and then bake.

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.

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.

Steps:

• Heat oven to 425 degrees. Line a baking sheet with parchment. Toss squash with 2 tablespoons olive oil and salt and pepper to taste. Roast for 25 to 30 minutes, stirring every 10 minutes, or until the squash is tender and easily pierced with a knife. Allow squash to cool slightly, then mash with a fork or in a food processor.
• Lower oven to 350 degrees. Heat 1 tablespoon olive oil in a small skillet and add scallions. Cook, stirring often, until tender, 2 to 3 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add to squash and stir together.
• Beat egg in a medium bowl. Add the squash, cheese, mint and salt and pepper. Set aside.
• Line 2 baking sheets with parchment. Melt butter with 2 tablespoons olive oil in a microwave at 50 percent power, or in a small saucepan.
• Take 1 sheet of phyllo dough at a time and lay it horizontally on your work surface. Cut 2 1/2-inch-wide strips. (You should be able to cut about 6 strips per sheet.) Cover the strips you aren't working with, and the rest of the phyllo, with a damp towel. Brush a strip with the butter-olive oil mixture.
• Place a teaspoonful of filling on the strip, about an inch down from the end. Lift a corner of the pastry and fold over filling diagonally until shorter edge of the strip meets the longer edge. Fold triangle of covered filling down toward you, and continue folding over and down at right angles, until you reach the end of the strip. If the phyllo cracks, or if you simply want a thicker wrapper, double wrap the triangle in a second strip.
• Brush with more melted butter and olive oil to seal the end, and place on baking sheet. Continue making filled triangles in this way.
• Before baking, brush triangles with oil and butter. Bake 20 to 25 minutes, until golden brown. Serve hot.