Recipe: Spinach and Cheese Phyllo Triangles

This recipe for Spinach and Cheese Phyllo Triangles uses the same filling as the recipe for Spinach Cheese Puff Pastry Swirls….

What I like about using the same filling in two different types of dough is that you make only one batch of filling…. saves time and money since there is no waste and adds variety to your table... to add variety ... just add a few different ingredients.

If you want to change up the filling a bit… you can add ¼ cup cottage cheese or ricotta to the mixture or ... try adding another seasoning to add zip... perhaps a dash of cayenne pepper.

They are easy to assemble… just be sure to follow the tips I previously posted on handling Phyllo Dough and you will have no problem making these and any other recipes that call for Phyllo Dough.

Enjoy!

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Recipe: Spinach and Cheese Phyllo Triangles

All you need:

Athens Phyllo Dough sheets
½ medium onion finely chopped
2 tablespoons butter
1 cup spinach, thawed and drained well
½ teaspoon garlic powder
¾ cup Sargento Swiss Blend shredded cheese
1 egg beaten with 1 tablespoon water (egg wash)
Salt to taste
Pepper to taste
1 stick butter, melted

All you need to do:

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper.

Thaw the phyllo dough according to package instructions.

In a skillet over medium high heat, melt the butter.

Add the onion and cook about 3 minutes or until onions are soft and translucent. Remove from heat.

Meanwhile, make sure you drain the spinach well… I press mine into a strainer to make sure all excess liquid is out.

Add the spinach, garlic and cheese to the onions.

Add the salt and pepper to taste.

Carefully remove 1 sheet of phyllo dough and place on a clean work surface.

Make sure to cover the open package of phyllo dough with a damp towel.

Gently brush the sheet with melted butter.

Remove another sheet of phyllo dough and place over the first one.

Gently brush the sheet with melted butter.

Repeat this step until you have layered 5 phyllo dough sheets.

Using a very sharp knife, cut the phyllo dough into 2 inch strips along the long side.

Place a heaping teaspoon of filling at one end of the strip, be sure to leave about an 1/8 of an inch border so the filling won’t spill out.

Fold into a triangle as you would fold a flag.

If for some reason you have a little extra dough at the end …. Using a sharp knife, just trim it off.

Place the triangle on the parchment lined baking sheet.

Repeat until you have used up all the phyllo sheets.

Brush all the triangles with butter.

Any remaining filling stored in an airtight container in the refrigerator and can be used in other recipes.

Bake at 350 degrees F for 20 minutes or until golden.