Spinach Phyllo Triangles Recipes

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.,

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.

Steps:

• Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
• Preheat oven to 400 degrees F (200 degrees C).
• Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
• Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

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.

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.)

Steps:

• Heat the oven to 400 degrees F. Beat 1 egg and water in a small bowl with a fork or whisk. Stir the remaining eggs, cheese, spinach, onion and parsley in a medium bowl.
• Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet, making 32 in all.
• Place 1 tablespoon spinach mixture in the center of each square. Brush the edges of the pastry with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto baking sheets. Brush with the egg mixture.
• Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.

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:

• Using a coffee filter set over a bowl, drain the ricotta. Discard liquid and set ricotta aside.
• In a 2-quart saute pan over medium heat, melt butter. Add parsley, creamed spinach, pepper, and nutmeg and cook for 5 minutes. Add ouzo and simmer for another 5 minutes. Remove from heat and stir in ricotta and feta cheeses and the pepperoncini. Let cool and then refrigerate for 20 minutes or more.
• Preheat oven to 375 degrees F.
• In the meantime, roll out the phyllo dough and, starting from the long side, cut sheets into 2-inch wide strips. Cover with a paper towel and a slightly dampened kitchen towel. Take 3 strips and brush the top sheet lightly with olive oil. Top with 1 teaspoon of filling, placed 1/2-inch above the bottom corner. Fold into a triangle shape and repeat as though folding into a flag. Repeat. Arrange triangles seam side down on a cookie sheet lined with parchment paper. Lightly brush triangles with olive oil and bake for 20 minutes or until golden brown. Cool slightly and transfer to a serving platter. Freeze leftover phyllo dough for other uses.

Steps:

• Heat 2 tablespoons of the olive oil in a large heavy skillet over medium heat and saute the spinach and herbs for a few minutes until all their liquid has cooked off. Season with salt and pepper. Pour in the ouzo and as soon as it boils off, remove the mixture from the heat. Set aside to cool a little.
• Combine the spinach and herb mixture with the cheeses in a large bowl. Add the egg and the remaining 2 tablespoons of olive oil. Adjust the seasoning with additional salt and pepper.
• Preheat the oven to 350 degrees F.
• Brush a sheet pan with oil, then line it with parchment paper. Place the phyllo vertically in front of your on your work surface. Using a sharp knife, cut lengthwise into 4 equal columns. Stack and cover with a dry kitchen towel and immediately on top of that place a damp kitchen towel.
• Remove the first phyllo sheet and place it vertically in front of you. Brush lightly with olive oil. Place another sheet on top and brush that lightly, too. Place a teaspoon of the filling on the bottom right-hand corner of the phyllo and fold up like a flag in order to form a small triangle. Place on the baking sheet seam side down. Cover with a kitchen towel as you continue with the remaining filling and phyllo. Brush all the triangles with olive oil. Bake for about 15 minutes, or until the triangles are lightly golden and puffy. Remove and serve.

Steps:

• Saute 2-3 min., white and light green parts of scallions and the garlic in the olive oil. Watch closely. You just want it to soften, not to brown.
• Squeeze the excess water out of the spinach.
• In a large bowl combine all the ingredients except for the veg. oil, butter and pastry. Mix gently but thoroughly.
• Combine the veg. oil and butter.
• Place 1 sheet of phyllo on your work surface (keep the rest covered with a damp tea towel to prevent drying out). Using a pastry brush, lightly brush with the butter mixture. Place a second sheet on top and brush again. Place a third sheet on top and brush again.
• Cut the layers into 3 equal strips, lengthwise.
• Place a heaping tablespoon of the filling 1/2 an inch away from the narrow edge nearest you on the first row of strips.
• Take the bottom left corner and fold it over the filling so the narrow edge meets the side edge, forming a triangle.
• Keep folding the dough over like you are folding a flag, sort of like flipping the triangle over and over. If there is a bit of phyllo left when you reach the top, just fold it under.
• Repeat this process until you run out of filling, phyllo or patience!
• These can be frozen for a week or two. Separate layers with waxed paper.
• Brush tops lightly with melted butter, place on parchment lined baking sheet and bake at 375' for 15-18 minute (20-25 minute if frozen) or until tops are golden.
• Leftovers can be reheated at 375' for 8 minute.

Steps:

• Melt butter in a skillet. Add onion and chives and saute until onion is soft. Combine sauteed onion and chives with the spinach, feta cheese and beaten egg. Mix thoroughly.
• Lightly brush 3 sheets of phyllo dough with melted butter and stack them one on top of the other. Cut the sheets lengthwise into 2 1/2-inch strips. Place 1 to 1 1/2 teaspoons of filling on the bottom of each strip. Fold one corner over to form a triangle and continue to fold under and seal with melted butter. Repeat with remaining phyllo dough and filling to form 30 triangles.
• Place the triangles seam side down on an ungreased baking sheet 2 inches apart. Bake at 375 degrees F for 15 minutes.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Reduce heat to medium. Add spinach, green onions, and red pepper flakes. Continue cooking until the spinach is thawed, 3 to 5 minutes.
• Remove from heat and stir in ricotta cheese and feta cheese. Season with salt and pepper.
• Unwrap the phyllo dough and cover with a towel to keep it from drying out.
• Working with one sheet at a time, brush 1/2 of the sheet with melted butter. Fold it in half lengthwise. Place a 1/4 to 1/2 cup of filling in the top-left corner. Fold the bottom-left corner over into a triangle shape. Continue folding edge over edge until you reach the end of the dough and a triangle shape is formed. Place the triangle on the baking sheet. Repeat with the remaining ingredients.
• Brush all the triangles with melted butter.
• Bake in the preheated oven until golden brown, about 25 minutes.

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:

• In a non stick skillet coated with cooking spray, cook onion and garlic until onion is tender. 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 beaten egg and set aside.
• Spray one sheet of phyllo dough with butter flavored cooking spray or
• brush with melted butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Add a second sheet, spray or brush and repeat with a third sheet so you have three layers of dough.
• Position the phyllo horizontally and cut it into six 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 or brush with butter, 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
• degrees for 15 to 20 minutes or until golden brown. Remove to a wire rack. Serve warm.
• To freeze: Place on a baking sheet in a single layer and freeze for at
• least 1 hour. When frozen, place in an airtight container with parchment or wax paper between layers. Bake the same way as instructed above - no
• need to thaw - but add several minutes to time. Can be frozen up to 6
• months.

Steps:

• Wrap ricotta tightly in fine cheesecloth; place in a colander over a bowl. Place a heavy bowl or cans on top; let drain, refrigerated, for 3 hours or overnight.
• Heat oven to 350 degrees. Place almonds on a baking pan; toast until fragrant, about 6 minutes. Transfer from oven to cool, then break almonds into small pieces; set aside. Place raisins in a bowl, cover with 1/4 cup warm water, and set aside.
• Heat a large saute pan coated with olive-oil cooking spray over medium heat. Add garlic and onion; saute until translucent, about 5 minutes. Add mushrooms; cook until tender and juices are released, about 3 minutes more. Add raisins, soaking liquid, salt, cinnamon, cayenne, and cumin; cook until the liquid has been absorbed. Stir in balsamic vinegar, and transfer to a medium bowl to cool. When fully cool, about 25 minutes, stir in chopped parsley.
• Place phyllo on a dry work surface; cover with a slightly damp towel. Coat one phyllo sheet with cooking spray. Cover with a second sheet; coat with cooking spray. Place a third sheet on top; cut stack into four 4-by-12-inch strips. Place 1 tablespoon ricotta on bottom of each stack; spread into the left corner to form a small triangle. Top with 2 tablespoons mushroom mixture. Fold phyllo by bringing bottom left corner over to meet right edge of pastry. Fold triangle along strip to fully enclose filling. Place on a parchment-lined baking pan. Repeat with remaining phyllo and filling. Coat triangles with cooking spray; sprinkle with reserved nuts. Bake until golden, about 40 minutes, rotating halfway through cooking. Serve.