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Spinach Filled Phyllo Triangles

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  Frozen chopped spinach 20 Ounce
  Minced onion 3⁄4 Cup (12 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Parmesan cheese 1⁄2 Pound
  Eggs 3
  Shredded mozzarella cheese 2 Ounce
  Shredded monterey jack cheese 2 Ounce
  Crumbled blue cheese 1⁄4 Cup (4 tbs)
  Soft bread crumbs 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Frozen phyllo pastry 16 Ounce
  Melted butter 1 Tablespoon
  Spinach leaves 1

Thaw spinach; place on paper towels, and squeeze until barely moist.
Saute onion in 1/2 cup butter in a large skillet; add spinach, and cook 5 minutes.
Remove vegetables from skillet; cool.
Add next 9 ingredients to spinach mixture; stir well.
Cut sheets of phyllo lengthwise into 3 1/2-inch strips.
Working with one at a time, brush each phyllo strip with melted butter.
Keep remaining strips covered, according to package directions.
Place 2 teaspoons spinach mixture at base of phyllo strip, folding the right bottom corner over it into a triangle.
Continue folding back and forth into a triangle to end of strip.
Repeat process with the remaining phyllo.
Place triangles, seam side down, on baking sheets.
Brush tops with melted butter, and bake at 450° for 10 to 15 minutes.
Drain well on paper towels.
Serve on spinach leaves.

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