Rice and Artichoke Phyllo Triangles

American.foodie's picture

Nov. 20, 2011


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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 141Calories from Fat 37

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 332 mg13.83%

Total Carbohydrates 22 g7.3%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet