Spinach Phyllo Triangles
This succulent take on the classic Greek snack gets its rich flavor from feta cheese and spinach. Phyllo dough dries very quickly so keep sheets covered until needed.
Prep Time:
50 mins
Total Time:
1 hr 5 mins
Servings:
Makes 36 triangles
Ingredients
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1 10-ounce package frozen chopped spinach
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1/2 cup finely chopped onion
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1 clove garlic, minced
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1-1/2 cups finely crumbled feta cheese (6 ounces)
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1/2 teaspoon dried oregano, crushed
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24 sheets frozen phyllo dough (9 x14-inch rectangles), thawed
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1/2 cup butter, melted
Directions
1.
For filling, cook the spinach, onion, and garlic according to spinach package directions. Drain well in a colander. Press mixture with the back of a spoon to remove excess moisture. Combine spinach mixture with feta cheese and oregano.
2.
Place one sheet of phyllo dough on a cutting board or other flat surface. Lightly brush with some of the melted butter. Place another sheet of phyllo on top; brush with butter. (Keep remaining phyllo covered with plastic wrap until needed.)
3.
Cut the 2 layered sheets lengthwise into 3 equal strips, each 14 inches long. Spoon 1 well-rounded teaspoon of filling about 1 inch from an end of each dough strip. To fold into a triangle, bring a corner over filling so the short edge lines up with the side edge. Continue folding the triangular shape along the strip until the end is reached. Repeat with remaining phyllo, butter, and filling.
4.
Place triangles on a baking sheet; brush with butter. Bake in a 375 degree F oven about 15 minutes or until golden. Serve warm.
5.
Makes 36 triangles (18 appetizer servings)
6.
Make-ahead directions: Prepare Phyllo Triangles through step 3. Place the unbaked triangles in a covered freezer container; freeze for up to 2 months. Brush with additional melted butter and bake as directed. Do not thaw the triangles before baking.
Nutrition information
Calories 124, Total Fat 8 g, Saturated Fat 4 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 0 g, Cholesterol 23 mg, Sodium 239 mg, Carbohydrate 9 g, Total Sugar 1 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 6%, Iron 4%. Exchanges: Other Carbohydrate .5, High-Fat Meat .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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