SPINACH-CHEESE TRIANGLES
You can buy appetizers like these Spinach-Cheese Triangles in the frozen food section. Or make them yourself and take all the credit.
Provided by My Food and Family
Categories Bread
Time 45m
Yield Makes 1-1/2 doz. or 18 servings, two triangles each.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 120, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
SPINACH CHEESE TRIANGLES
Filled with three kinds of cheese and lots of spinach, these light little bites pack a delectable punch. They may look fussy, but these starters come together quickly. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add spinach; cook and stir 3-4 minutes longer or until liquid is evaporated. Transfer to a bowl; cool slightly. Stir in cheeses, eggs, bread crumbs, salt and pepper., Place one sheet of phyllo dough on a work surface; spritz with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut sheet crosswise into four 9x3-1/2-in. strips., Place 1 tablespoon filling on one end of each strip. Fold dough over filling, forming a triangle. Fold triangle over, forming another triangle. Continue folding, like a flag, until you reach the end of the strip. Spritz end of dough with cooking spray and press onto triangle to seal. Turn triangle and spritz top with cooking spray. Repeat with remaining phyllo and filling., Place triangles on baking sheets coated with cooking spray. Bake 10-12 minutes or until golden brown. Freeze option: Freeze unbaked triangles in freezer containers, separating layers with waxed paper. To use, bake triangles as directed, increasing time as necessary to cook through.
Nutrition Facts : Calories 30 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 71mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
KITTENCAL'S GREEK SPINACH AND FETA PUFF PASTRY TRIANGLES
I have been making these for years for my get togethers and I sometimes make these using phyllo dough but puff pastry is really just as good and more convenient --- I sometimes add in roasted garlic into the spinach mixture and also a pinch of cayenne pepper for a bit of heat --- these are so good and make wonderful appetizers!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h20m
Yield 32 serving(s)
Number Of Ingredients 9
Steps:
- Thaw the puff pastry at room temperature for 40 minutes.
- Set oven to 400 degrees F.
- Lightly grease a baking sheet.
- In a small cup or bowl whisk together 1 egg with water; set aside.
- In another bowl mix together 2 eggs, feta cheese, spinach, onion, parsley and black pepper.
- Unfold the pastry sheets on a lightly floured surface.
- Roll each sheet into a 12-inch square.
- Cut each into 16 (3-inch) squares (I use a pizza cutter for this!).
- Place about 1 tablespoon spinach/cheese mixture in the middle of each square.
- Brush the edges with egg mixture.
- Fold squares over the filling to form triangles.
- Crimp edges to seal.
- Place on a baking sheet, and brush tops with remaining egg mixture.
- Bake for about 20 minutes or until golden.
- Best served warm or at room temperature.
Nutrition Facts : Calories 103.7, Fat 7.1, SaturatedFat 2.2, Cholesterol 20.6, Sodium 91.4, Carbohydrate 7.7, Fiber 0.5, Sugar 0.4, Protein 2.5
GREEK SPINACH TRIANGLES
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
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 (SPINACH TRIANGLES OR PIE)
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 60 triangles or 1 (9 by 13inch
Number Of Ingredients 9
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.)
SPINACH TRIANGLES
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.
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SPINACH FATAYER - SIMPLY LEBANESE
From simplyleb.com
4.6/5 (35)Category Appetizer, Main CourseCuisine LebaneseTotal Time 2 hrs 57 mins
- Once the yeast has foamed and doubled in size, add salt, and half of the flour. Turn the mixer on low speed and slowly add the vegetable oil, rest of the milk and flour. Higher the speed and let knead until the dough comes together.
- Remove the dough from the mixer and form a ball using excess flour. Place the dough back in the ball and cover with a clean kitchen towel. Place in a warm area for about 1 hour to rise.
- Once the dough has doubled in size, form into 2 inch balls using excess flour. You should get about 18-24 dough balls. Cover with kitchen towel for another 30 min to rise again.
SPINACH AND CHEESE TRIANGLES (BUREK) | BRENDA …
From brendajanschek.com
Estimated Reading Time 4 minsTotal Time 45 mins
- Saute onion for a few minutes then add garlic and spinach and saute for another few minutes until spinach is soft, then add parsley and stir together. Allow to cool.
- In a medium bowl stir together the feta and ricotta cheese and salt and pepper to taste. Stir through the cooled spinach mixture.
SPANAKOPITA TRIANGLES - SPINACH AND FETA PHYLLO APPETIZER ...
From letthebakingbegin.com
5/5 (4)Total Time 35 minsCategory AppetizerCalories 45 per serving
- Microwave 5 oz spinach until wilted, about 1 minute, or put in a skillet, cover with lid and allow to wilt over medium-low heat.
- Take away about 4 tablespoons of beaten egg into a separate bowl. Add the remaining egg to 8 ounces feta, 3 ounces cottage cheese (or homemade farmer's cheese) and mix together until everything is well combined. Now add the spinach and mix again.
- Take about half of your phyllo sheets and cut them into 3 long strips (about 3 inches wide each). Roll up the rest of the phyllo sheets and cover with a towel, to prevent them from drying.
- Drizzle couple teaspoons of butter all over the sheet. Add 1 tablespoon of feta-spinach filling to the end of each strip that's closest to you. Now grab two layers of sheets and start folding like pictured, into a triangle. Try to move fast or the phyllo dough will dry out.
SPINACH AND FETA TRIANGLES RECIPE - GOOD FOOD
From goodfood.com.au
Servings 8Total Time 45 minsCategory Finger-Food
- Trim any coarse stems from the spinach. Wash the leaves, roughly chop and place in a large saucepan with just a little water clinging to the leaves. Cover and cook over low heat for 5 minutes, or until wilted. Drain well, cool slightly, then squeeze tightly to remove the excess water.
- Heat the olive oil in a heavy-based frying pan. Sauté the onion over low heat for 10 minutes, or until soft and golden. Add the spring onion and cook for 3 minutes, then remove from the heat. Stir in the spinach, parsley, dill, nutmeg, parmesan, feta, ricotta and egg. Season well.
- Preheat the oven to 180°C (350°F/Gas 4). Grease two baking trays. Lay three sheets of pastry on a work surface and cover the rest with a damp cloth. Brush each sheet with the melted butter, lay them on top of each other, then cut in half lengthways. Spoon 4 tablespoons of the filling on an angle at the end of each strip. Fold the pastry over to enclose the filling and form a triangle. Continue folding the triangle over until you reach the end. Repeat to make eight triangles.
- Place on the baking trays and brush with more butter mixture. Bake for 20 minutes, or until golden brown. Serve hot.
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- Add in nutritional yeast, garlic, lemon juice, olive oil, sea salt, and ground black pepper and stir well with a fork to combine. Then add in finely chopped basil and spinach leaves and stir once again until the mixture is well combined.
- Roll out your package of thawed phyllo and lay it between plastic wrap to prevent it from drying out while you work with one sheet at a time. Take one sheet of phyllo and lay it onto a clean, dry surface with the shortest side toward you. Brush with a light coating of melted butter. Then lay a second sheet on top. Brush with another light coating of melted butter. Then slice it into 4 rows lengthwise, approximately 3" wide. Take a heaping tablespoon of spinach and tofu mixture and place it at the closest end to you. Then roll it up, not too tightly, to create a triangle.
- Place the triangles on a parchment covered baking sheet. You can bake immediately or freeze them at this stage. Just cover the baking sheet with plastic wrap and freeze until ready to bake. Do not thaw the triangles before baking.
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- Place the ricotta, feta, grated parmesan cheese, baby spinach leaves, 1 egg, nutmeg, onion flakes and salt and pepper into a large bowl and stir until all of the ingredients have combined.
- Place the partially thawed pastry sheets onto your bench and cut in half diagonally and then again so that you have four triangles.
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Ratings 94Category AppetizerCuisine GreekTotal Time 55 mins
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- Drain thawed spinach by placing it in the centre of a kitchen towel or cheese cloth. Wrap it up, squeeze out all excess liquid and discard liquid.
- For the filling, into a medium bowl add drained spinach, feta cheese, Parmesan, garlic, nutmeg, salt, pepper and egg. Mix until well combined. Filling can be made up to a day ahead and refrigerated until needed.
- Remove thawed phyllo from refrigerator and let it sit in original package at room temperature for 15 – 20 minutes.
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From katerinaskouzina.com
Category VegetarianTotal Time 50 minsEstimated Reading Time 5 mins
- Preheat oven to 180 ° C / 350 ° F. In a large bowl mix all the ingredients except the filo and 2 tablespoons of the olive oil. Cut the layered filo pastry into long strips about 5 cm wide.
- Lay out one strip of filo at a time on your work surface with one of the narrow ends close to you. Place a tablespoon of filling on the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle.
- Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge - like folding up a flag. Continue turning the triangle over in this manner until you reach the end of the filo.
- Repeat with the remaining filling and filo pastry strips. Place filled filo pastry triangles on a large baking tray and brush with the remaining oil. Bake in the preheated oven until golden brown, around 20 min.
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