Black And White Triangles Recipes

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EASY SPANAKOPITA TRIANGLES (MINI GREEK SPINACH PIES)



Easy Spanakopita Triangles (Mini Greek Spinach Pies) image

These Easy Spanakopita Triangles are traditionally served as a Greek appetizer or snack. Mini spinach pies made with feta cheese, ricotta cheese and spinach leaves wrapped in flaky, buttery phyllo dough.

Provided by Aleka Shunk

Categories     Appetizer

Time 35m

Number Of Ingredients 12

½ cup salted butter
⅔ cup onions, large dice
3 oz. fresh spinach leaves (about 3 cups fresh) ((2 ½ oz. frozen spinach))
1 8 oz. roll phyllo dough (you need 16 sheets)
6 oz. feta cheese, crumbled
⅓ cup ricotta cheese
1 egg yolk
½ tbsp freshly squeeze lemon juice
1 tsp freshly chopped dill
¼ tsp garlic powder
½ tsp salt
Sesame Seeds *Optional

Steps:

  • Preheat your oven to 375° F.
  • Saute your chopped onion in a skillet with 2 tbsp of butter for about 10 minutes or until translucent.
  • If using fresh spinach, add it to your onions and saute for another 5 minutes or until the leaves are wilted down and water is fully evaporated. Take off heat.
  • If using frozen spinach, make sure it is fully thawed. (A microwave can help do this quickly.)*There is a lot of excess water in frozen spinach so make sure to drain it very well. Take a few paper towels or a dish cloth and squeeze out any excess water. You do not want a watery filling!
  • Add drained/cooled spinach, ricotta cheese, feta cheese, salt, onions, lemon juice, dill and garlic powder to a medium sized bowl and mix.
  • Melt your butter in a saucepan or in a small bowl using your microwave. Scramble your egg in another bowl.
  • Pull out your defrosted phyllo dough and lay one sheet down on the table.Make sure to cover your phyllo dough with a slightly damp dishtowel so it does not dry out!
  • Carefully brush one sheet of phyllo dough lightly with butter. Add another layer of dough and brush again. You should have two buttered layers.
  • Cut your phyllo dough into thirds lengthwise. Add 1½ - 2 tbsp of filling to the bottom of each strip of phyllo dough.
  • Begin folding from the bottom up. You will want to maintain a right triangle. Continue folding the triangle upward until you reach the top. (See photos.) You should end up with 24 triangles.Brush your egg wash generously over the top and sides of your triangles and place on a nonstick baking sheet. Repeat until finished. Sprinkle sesame seeds on top if you prefer.°
  • Bake in the center of your oven for 12-15 minutes or until your dough turns golden brown.

Nutrition Facts : Calories 72 kcal, Fat 5.1 g, SaturatedFat 3.1 g, Cholesterol 20 mg, Sodium 168 mg, Carbohydrate 4.7 g, Fiber 0.3 g, Protein 2 g, Sugar 0.4 g, ServingSize 1 serving

SPANAKOPITA



Spanakopita image

Made with just a few simple ingredients, these delicious spinach and feta spanakopita triangles are a fun appetizer recipe to make at home.

Provided by Yumna Jawad

Categories     Appetizer

Time 55m

Number Of Ingredients 12

16 ounces frozen spinach (defrosted, drained )
1 tablespoon olive oil
1 medium red onion (diced)
5 garlic cloves (minced)
2 teaspoons dried dill
½ cup loosely packed parsley leaves (finely chopped)
¼ cup finely chopped green onions (about 5 - white and light green portions)
2 teaspoon lemon zest
½ teaspoon ground pepper
1 ½ cup crumbled feta (about 6 oz)
6 tablespoons unsalted butter (melted)
About 20 sheets (one sleeve phyllo pastry, defrosted)

Steps:

  • Heat olive oil in a large skillet over medium heat. Add the onions and cook, stirring regularly, until it starts to soften, about 5 minutes
  • Add the garlic and dill. Cook with the onions, stirring frequently, until caramelized and soft, about 5 more minutes. Set aside and allow to cool.
  • Squeeze the defrosted spinach to drain all the water possible. You should end up with around 1 cup of spinach. Transfer to the skillet on top of the onion mixture.
  • Add the parsley, green onions, lemon zest, ground pepper, feta cheese to the skillet and stir to distribute mixture evenly.
  • Preheat the oven to 375° F. Line a baking sheet with parchment.
  • On a clean surface, roll out the phyllo pastry. Cut into 2 ½-3" wide strips lengthwise using a pizza cutter. Cover the pastry with a barely damp towel to prevent it from drying out.
  • On a clean surface, layout 1 layer of phyllo pastry and brush it down with a small amount of butter using a pastry brush and very gentle motions.
  • Place a second layer of pastry directly on top of the first and brush that with a small amount of butter.
  • In one corner of the pastry layers, place 1 heaping tablespoon of filling mixture. Squish it into an approximate triangle that nearly reaches the edges.
  • Fold the corner of the pasty with the filling over to reach the nearest opposite edge of the pastry. Then, roll the filling triangle towards the empty end of the pastry. Again, fold the triangle to the nearest opposite side. Repeat these last two steps until you reach the end of the pastry rectangle.
  • Place the triangle on the prepared baking sheet and cover with a damp towel. Repeat the assembly with all the pastry sheets and filling. The triangles can be placed fairly close together on the baking sheet, about ½".
  • Bake for 20-25 minutes until golden brown and crisp.
  • Remove from the oven and allow to cool for 10 minutes before serving.

Nutrition Facts : Calories 67 kcal, Carbohydrate 6 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 118 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BLACK-AND-WHITE TRIANGLES



Black-and-White Triangles image

This chocolate/vanilla shortbread uses the Basic Shortbread recipe as its base.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes 2 dozen triangles

Number Of Ingredients 2

2 batches Basic Shortbread
1/2 cup unsweetened cocoa powder

Steps:

  • Prepare 2 batches of basic shortbread, one plain and one chocolate; for chocolate, sift cocoa powder with the flour and salt.
  • Form each dough into a disk; wrap in plastic and refrigerate for at least an hour (or overnight). Roll out plain dough to 1/4-inch thickness; roll out chocolate dough to 1/4-inch thickness. Place plain dough on top of chocolate dough. Cut into 1 1/2-by-3-inch triangles; refrigerate 20 minutes.
  • Bake on a cookie sheet until firm and just starting to color, 20 to 25 minutes.

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