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Spinach Cheese Phyllo Triangles

southern.chef's picture
Spinach Cheese Phyllo Triangles is love by many across the world. Spinach Cheese Phyllo Triangles gets its lovely taste from spinach mixed with cheese and eggs.
Ingredients
  Frozen chopped spinach 10 Ounce (1 Package Of 10 Ounce)
  Minced onion 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 3 Tablespoon, melted
  Fresh parmesan cheese 1⁄4 Pound, grated
  Eggs 2 , beaten
  Shredded monterey jack cheese/Mozzarella cheese 3⁄4 Cup (12 tbs) (3 Ounces)
  Crumbled blue cheese/Feta cheese 3 Tablespoon
  Soft breadcrumbs 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Phyllo pastry sheets 8 Ounce, frozen, thawed (0.5 Package Of 16 Ounce)
  Melted butter/Margarine 1 Tablespoon
  Fresh spinach leaves 4
Directions

Thaw spinach; place between paper towels, and squeeze until barely moist.
Saute onion in 3 tablespoons butter in a large skillet; add spinach, and cook 5 minutes.
Remove vegetables from skillet; cool.
Add Parmesan and next 7 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 remaining phyllo.
Keep finished triangles covered before baking.
Place triangles, seam side down, on ungreased baking sheets.
Brush with melted butter; bake at 450° for 10 to 15 minutes.
Drain on paper towels.

Recipe Summary

Course: 
Appetizer
Method: 
Baked
Ingredient: 
Cheese

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