Spinach Feta Triangles Recipes

SPINACH CHEESE TRIANGLES

Steps:

• Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add spinach; cook and stir 3-4 minutes longer or until liquid is evaporated. Transfer to a bowl; cool slightly. Stir in cheeses, eggs, bread crumbs, salt and pepper., Place one sheet of phyllo dough on a work surface; spritz with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut sheet crosswise into four 9x3-1/2-in. strips., Place 1 tablespoon filling on one end of each strip. Fold dough over filling, forming a triangle. Fold triangle over, forming another triangle. Continue folding, like a flag, until you reach the end of the strip. Spritz end of dough with cooking spray and press onto triangle to seal. Turn triangle and spritz top with cooking spray. Repeat with remaining phyllo and filling., Place triangles on baking sheets coated with cooking spray. Bake 10-12 minutes or until golden brown. Freeze option: Freeze unbaked triangles in freezer containers, separating layers with waxed paper. To use, bake triangles as directed, increasing time as necessary to cook through.

KITTENCAL'S GREEK SPINACH AND FETA PUFF PASTRY TRIANGLES

Steps:

• Thaw the puff pastry at room temperature for 40 minutes.
• Set oven to 400 degrees F.
• Lightly grease a baking sheet.
• In a small cup or bowl whisk together 1 egg with water; set aside.
• In another bowl mix together 2 eggs, feta cheese, spinach, onion, parsley and black pepper.
• Unfold the pastry sheets on a lightly floured surface.
• Roll each sheet into a 12-inch square.
• Cut each into 16 (3-inch) squares (I use a pizza cutter for this!).
• Place about 1 tablespoon spinach/cheese mixture in the middle of each square.
• Brush the edges with egg mixture.
• Fold squares over the filling to form triangles.
• Crimp edges to seal.
• Place on a baking sheet, and brush tops with remaining egg mixture.
• Bake for about 20 minutes or until golden.
• Best served warm or at room temperature.

SPINACH AND FETA TRIANGLES

Steps:

• 1. Trim any coarse stems from the spinach. Wash the leaves, roughly chop and place in a large saucepan with just a little water clinging to the leaves. Cover and cook over low heat for 5 minutes, or until wilted. Drain well, cool slightly, then squeeze tightly to remove the excess water. 2. Heat the olive oil in a heavy-based frying pan. Sauté the onion over low heat for 10 minutes, or until soft and golden. Add the spring onion and cook for 3 minutes, then remove from the heat. Stir in the spinach, parsley, dill, nutmeg, parmesan, feta, ricotta and egg. Season well. 3. Preheat the oven to 180°C (350°F/Gas 4). Grease two baking trays. Lay three sheets of pastry on a work surface and cover the rest with a damp cloth. Brush each sheet with the melted butter, lay them on top of each other, then cut in half lengthways. Spoon 4 tablespoons of the filling on an angle at the end of each strip. Fold the pastry over to enclose the filling and form a triangle. Continue folding the triangle over until you reach the end. Repeat to make eight triangles. 4. Place on the baking trays and brush with more butter mixture. Bake for 20 minutes, or until golden brown. Serve hot.

SPINACH AND CHEESE FILLED FILO PASTRY TRIANGLES; MUSKA BOREGI

Steps:

• Preheat oven to 180c/350 F/gas mark 4
• Remove the stalks of the spinach, wash and chop roughly.
• Mix together in a bowl with the feta cheese, 1 tablespoon olive oil, shredded mozzarella and two of the beaten eggs; the filling is ready.
• In a separate bowl, mix 1 egg and 2 tablespoons olive oil.
• Grease a rectangular baking dish with a little olive oil.
• Lay the pastry sheets on a clean surface and cut into 10cmx25cm stripes.
• Stack the stripes on top of another and cover with a damp towel so that they won't dry out.
• Keep a bowl of water near you.
• Lay two stripes of filo sheets at top of one another.
• Place 1 tablespoon of the spinach mixture at one end of the filo pastry strip.
• Fold the end of the strip over the filling diagonally so that it forms a triangle.
• Continue folding the strip in triangles until you get a small, triangular stuffed pastry.
• Seal the pastry all around with the water; water really helps to keep filo sheets intact here. Repeat with remaining filo until you have used all of the filling.
• Place the stuffed triangle pastries on the greased baking dish and brush them with the egg & olive oil mixture.
• Bake the triangles in the oven for about 20 - 25 minutes, until they are is golden brown. Serve hot as an appetizer or as part of a mezze spread.This dish can be successfully reheated.

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.,

SPINACH AND FETA PHYLLO TRIANGLES - SPANOKOPITA

Steps:

• Microwave 5 oz spinach until wilted, about 1 minute, or put in a skillet, cover with lid and allow to wilt over medium-low heat.
• Take away about 4 tablespoons of beaten egg into a separate bowl. Add the remaining egg to 8 ounces feta, 3 ounces cottage cheese (or homemade farmer's cheese) and mix together until everything is well combined. Now add the spinach and mix again.
• Take about half of your phyllo sheets and cut them into 3 long strips (about 3 inches wide each). Roll up the rest of the phyllo sheets and cover with a towel, to prevent them from drying.
• Drizzle couple teaspoons of butter all over the sheet. Add 1 tablespoon of feta-spinach filling to the end of each strip that's closest to you. Now grab two layers of sheets and start folding like pictured, into a triangle. Try to move fast or the phyllo dough will dry out.
• Place the triangles on a baking sheet and brush each triangle with either butter or the beaten egg. If you brush it with the beaten egg, they will have a sheen to it.
• Try to bake them as soon as you form them, or the wet filling will soften the phyllo and they will break while baking (see last picture in the post). Bake at 350F, for about 20-25 minutes or until golden in color.
• Eat warm or cold with refreshing Cucumber and Yogurt dip (recipe for Tzatziki dip here). Re-crisp leftovers by placing back in the oven for about 5-7 minutes, at 350°F.

SPANAKOPITA

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.

SPINACH AND FETA FILO TRIANGLES

Steps:

• Preheat oven to 200°C Squeeze excess moisture from spinach.
• Combine with remaining ingredients.
• Place a sheet of 'filo' pastry on the bench. Spray lightly with the olive oil spray.
• Top with another sheet of pastry.
• Cut into 5 strips.
• Place a tablespoon of filling at the bottom of each strip.
• Fold across diagonally, and continue folding to the top of the strip.
• Place on a baking tray and cook for 20 Minutes or until crisp and golden.

GREEK SPINACH TRIANGLES

Steps:

• In a skillet, melt 1 tablespoon of butter and saute the onion until tender, but not brown. Set aside to cool.
• In bowl, combine the cottage cheese, spinach, egg, feta and pepper. Stir in the sauteed onions.
• Carefully cut the phyllo sheets in half lengthwise. COVER WITH PLASTIC WRAP, AND THEN COVER WITH A DAMP TOWEL that has been squeezed dry- you have to be very careful about not drying out the phyllo. Working with 1/2 sheets, fold in half lengthwise. Brush lightly with melted butter. Place 1 tablespoon spinach mixture in a corner. Fold up in a triangle to the end (like you're folding a flag). Trim the edges with scissors. Brush the outsides lightly with the remaining butter. Place on a baking sheet and cover with a damp towel.
• Freeze until ready to bake. It's best to freeze these on a baking sheet. Once they're frozen, you can move them to a large zip bag or a freezer-safe container.
• Bake (frozen) at 350 degrees for 25 minutes, or until golden. Serve warm.

SPINACH FETA TRIANGLES

Steps:

• In a skillet melt butter and cook onion for about 3 minutes or until softened. Remove skillet from heat and stir in spinach, feta cheese and egg. Season with salt and pepper. Preheat oven to 375 degrees. Lay out one layer of phyllo dough and brush with butter. Top with another layer of dough and repeat with butter and a third layer of dough. With a sharp knife cut rectangle into 3 evenly sized pieces. Place a heaping tablespoon of the spinach mixture in lower left corner of one of the pieces and fold up as you would a flag--folding the lower corner up to form a triangle and continuing to fold up in the shape of a triangle. Place triangles on a baking sheet, at this point they can be frozen and then stored in an airtight container. Bake for 15 minutes or until golden brown and puffed.

SPINACH AND FETA TRIANGLES

Steps:

• In food processor, combine spinach with scallions, parsley, dill, cheeses, eggs, salt and pepper. Process until smooth. On a cutting board, spray and layer three sheets of fillo dough. Lightly spraying each sheet with cooking spray. Cut layered phyllo in half lengthwise. Place one tablespoon of filling about 1" from corner of each strip. Fold one corner of fillo diagonally across to opposite edge to form a triangle. Spray lightly. Continue to fold triangle onto itself. Spray outside the outside of the triangle to produce a golden brown color when baked. Place triangles seam side down on ungreased cookie sheet at least 1" apart. Repeat until the filling is used up. Bake in preheated 350ºF oven for 20 to 25 minutes or until golden brown. Serve hot. __________________________________ GENERAL FILLO DOUGH HANDLING DIRECTIONS 1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. 2. Carefully unroll phyllo sheets onto a smooth, dry surface. 3. Cover fillo completely with plastic wrap, then a damp towel. 4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out. 5. Microwave butter until melted. This will give you a lighter and flakier pastry. 6. Brush each layer of phyllo with melted butter, margarine or oil. 7. To prevent edges from cracking, brush edges first and then work into center. 8. Be sure to brush the last layer of phyllo with melted butter. 9. Fillings should be chilled and not excessively moist. 10. Fillo may be rolled and refrozen to store when not in use.

SPANAKOPITA (SPINACH TRIANGLES OR PIE)

Steps:

• Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
• Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
• Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
• Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
• Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)