Greek Spinach Filo Triangles Recipes

SPINACH PHYLLO TRIANGLES

Steps:

• In a nonstick skillet coated with cooking spray, cook onion until, tender. Add garlic; cook 1 minute longer. Stir in spinach and oregano; cook over medium-low heat just until spinach is warmed. Drain. Remove from the heat; stir in feta cheese and set aside. , Spray one sheet of phyllo dough with butter-flavored cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Fold dough in half lengthwise; spray with butter-flavored cooking spray. Cut dough in half lengthwise, forming two strips. , Place 1 tablespoon of spinach mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Continue folding, like a flag, until you come to the end of each strip. Spray with butter-flavored cooking spray, making sure all edges are sprayed and sealed. Repeat with remaining phyllo and filling., Place triangles on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm.,

GREEK SPINACH TRIANGLES

Steps:

• * To cut calories, you can use butter-flavored cooking spray in place of the butter.
• Cook spinach according to directions; drain well.
• Mix spinach, eggs, onion, cream cheese, pepper and feta cheese together.
• Refrigerate mixture at least 1 hour.
• Open package of phyllo pastry; cut a strip 2" wide, cutting through all layers.
• Cover remaining dough with a damp cloth to prevent cracking.
• Separate dough so that you have 2 sheets for each triangle.
• Brush the dough with melted butter.
• Put 1 rounded teaspoon of spinach mixture at the top of the strip.
• Fold pastry over like folding a flag.
• Place on well-buttered baking sheet; brush top with butter.
• Bake at 375 degrees Fahrenheit for 20 minutes.
• Serve warm.
• To freeze the triangles before cooking, butter both sides of triangle and wrap well.
• Bake when needed.

GREEK SPINACH FILO TRIANGLES

Steps:

• Wash the spinach and cook in its own water for 3-4 minutes, then drain throughly and chop finely. Sauté the spring onions in the olive oil until soft, about 4-5 minutes, then stir in the spinach. Cook gently for 5 minutes, then add the herbs. Mix well, season with salt, pepper and nutmeg and set aside to cool. Drain off any excess liquid from the spinach, then mix into the beaten eggs. Finally, fold in the crumbled cheese. Cut the filo sheets in half lengthwise so that they measure 3-1/2 x 12 inches. Bush one sheet with olive oil, then set another one on top. Brush with oil again. Spoon 1 Tbsp of the spinach mixture onto the top corner of the strip. Bring the adjacent corner over the filling and press it onto the opposite side of the strip to make a diagonal fold. Press the edges together to seal. Fold over again and again until you reach the end of the strip, finishing with a tight triangular package. Brush the top with olive oil. Make all the triangles this way, then place on a greased baking sheet. Bake in the oven at 375˚F for 20-25 minutes or until golden brown. Set on a wire rack to cool slightly. Serve warm.

SPANAKOPITA TRIANGLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a large saucepan over medium heat.
• Slowly cook and stir onions until softened.
• Mix in spinach, dill and flour.
• Cook approximately 10 minutes, or until most of the moisture has been absorbed.
• Remove from heat.
• Mix in feta cheese, eggs, salt and pepper.
• Lay phyllo dough flat and brush with butter.
• Place a small amount of spinach mixture onto each piece of dough.
• Fold phyllo into triangles around the mixture.
• Brush with butter.
• Place filled phyllo dough triangles on a large baking sheet.
• Bake in the preheated oven 45 minutes to 1 hour, or until golden brown.