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°. 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.

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:

• 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 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:

• * 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:

• 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:

• 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.