Rice and Artichoke Phyllo Triangles
|Long grain and wild butter and herb rice||6 Ounce (1 box, UNCLE BEN'S Brand)|
|Marinated artichokes||6 1⁄2 Ounce, drained and finely chopped (1 jar)|
|Grated parmesan cheese||2 Tablespoon|
|Minced onion/1 green onion with top, finely chopped||1 Tablespoon|
|Plain yogurt/Sour cream||1⁄3 Cup (5.33 tbs)|
|Frozen phyllo dough sheets||10 , thawed|
1 Preheat the oven to 375°F.
2 Lightly grease baking sheets.
3 As per the package directions, prepare the rice.
4 Allow to cool completely.
5 In a medium bowl, combine cooked rice, artichokes, Parmesan cheese and onion; mix well.
6 Stir in the yogurt until well blended.
7 On a damp kitchen towel, place one sheet of phyllo dough (Keep remaining dough covered.)
8 Lightly spray the dough with nonstick cooking spray.
9 By bringing short sides of the dough together, fold the dough in half .
10 Spray lightly with additional cooking spray.
11 Cut the dough into four equal strips, each about 3 1/4 inches wide.
12 For each appetizer, spoon about 1 tablespoon rice mixture onto the dough about 1 inch from end of each strip.
13 Fold one corner over the filling to make a triangle.
14 Continue folding as you would fold a flag to form a triangle that encloses the filling.
15 Repeat with the remaining dough and the filling.
16 Place the triangles on the prepared baking sheets.
17 Spray the triangles with a nonstick cooking spray.
18 Bake for 12 to 15 minutes or until golden brown.
19 Serve warm.