Spinach 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

SPINACH PHYLLO TRIANGLES



Spinach Phyllo Triangles image

These crispy pockets of spinach and feta cheese with a hint of oregano look like a lot of work, but after assembling a few, you zip through them.-Mrs. Jody McIntyre, Burns Lake, British Columbia

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 7

1/2 cup chopped onion
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon dried oregano
1-1/2 cups (6 ounces) crumbled feta cheese
12 sheets phyllo dough (14 inches x 9 inches)
Butter-flavored cooking spray

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.,

Nutrition Facts : Calories 74 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 199mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SPINACH CHEESE TRIANGLES



Spinach Cheese Triangles image

Filled with three kinds of cheese and lots of spinach, these light little bites pack a delectable punch. They may look fussy, but these starters come together quickly. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 4 dozen.

Number Of Ingredients 12

1 tablespoon butter
1/3 cup finely chopped onion
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmesan cheese
3/4 cup shredded part-skim mozzarella cheese
3 tablespoons crumbled feta cheese
2 large eggs, lightly beaten
2 tablespoons soft bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
12 sheets phyllo dough (14x9 inches)
Butter-flavored cooking spray

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.

Nutrition Facts : Calories 30 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 71mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

JIDDO'S FATAYER SABANEGH (SPINACH TRIANGLES)



Jiddo's Fatayer Sabanegh (Spinach Triangles) image

These delicious, lemony spinach pies are perfect as maza (appetizers), or serve them with other Middle Eastern dishes.

Provided by MissChefBaker

Categories     Appetizers and Snacks

Time 1h45m

Yield 15

Number Of Ingredients 13

1 ½ teaspoons white sugar
1 ½ teaspoons active dry yeast
1 ¼ cups warm water (110 degrees F to 115 degrees F)
1 ½ teaspoons salt
2 tablespoons olive oil
3 cups whole wheat flour
3 pounds fresh spinach, rinsed and stems removed
2 medium onions, finely chopped
⅔ cup lemon juice
4 cloves garlic, finely chopped
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh mint leaves
¾ teaspoon garlic salt

Steps:

  • In a small bowl, stir together yeast, sugar and hot water; set aside until bubbles form on the yeast's surface. Stir in salt and olive oil. Place flour in a large bowl, then stir in yeast mixture and bring mixture together to form a soft dough. Working on a lightly floured surface, use your hands to knead the dough until it's satiny smooth and soft, about 15 minutes. Cover dough with a clean towel and set aside to rest.
  • Coarsely chop the spinach. Bring a large pot of salted water to boil and add spinach. Cook spinach 2 minutes, or just until wilted; drain very well and return to the pot. Add onions, lemon juice, garlic, basil, mint, and garlic salt. Cook and stir spinach mixture 2 minutes more to blend the flavors.
  • Place a pizza stone in the oven and preheat to 450 degrees F (230 degrees C). Meanwhile, cut the dough into golf-ball size pieces and roll into 5-inch diameter disks about 1/4-inch thick. Place 1 tablespoon of spinach filling in the middle of each disk. Be sure to stir the spinach mixture frequently so the juice doesn't separate. Fold up three sides of the disk to make a triangle, leaving a small hole in the center to release steam while baking.
  • Bake 10 to15 minutes, or until golden brown. Remove and cool on racks.

Nutrition Facts : Calories 131 calories, Carbohydrate 23.9 g, Fat 2.6 g, Fiber 5.3 g, Protein 6.3 g, SaturatedFat 0.4 g, Sodium 397.8 mg, Sugar 1.8 g

SPINACH AND THREE CHEESE TRIANGLES



Spinach and Three Cheese Triangles image

Little spinach-cheese triangles are probably among the most familiar Greek party foods. This recipe is enriched with several kinds of cheese and fresh herbs. The triangles may also be fried. Seal the seam of each triangle closed by brushing with a little water. Heat 2 inches of olive or other vegetable oil in a large skillet and fry the triangles a few at a time. Remove when golden, drain on paper towels, and serve.

Provided by Food Network

Categories     appetizer

Time 45m

Yield about 36 triangles

Number Of Ingredients 12

4 tablespoons extra-virgin olive oil, plus more for brushing pastry
2 cups chopped, blanched, drained spinach (about 6 cups fresh or 1 pound frozen and defrosted)
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1/3 cup ouzo (Greek-style anise liqueur)
1 cup (about 4 ounces) crumbled feta
1 cup (about 4 ounces) crumbled Greek manouri cheese or ricotta salata
1/2 cup (about 4 ounces) fresh anthotyro, whole-milk ricotta, or farmer's cheese
1 large egg, slightly beaten
1 pound (about 18 sheets) commercial phyllo, defrosted and at room temperature
Olive or other vegetable oil for frying, as needed

Steps:

  • Heat 2 tablespoons of the olive oil in a large heavy skillet over medium heat and saute the spinach and herbs for a few minutes until all their liquid has cooked off. Season with salt and pepper. Pour in the ouzo and as soon as it boils off, remove the mixture from the heat. Set aside to cool a little.
  • Combine the spinach and herb mixture with the cheeses in a large bowl. Add the egg and the remaining 2 tablespoons of olive oil. Adjust the seasoning with additional salt and pepper.
  • Preheat the oven to 350 degrees F.
  • Brush a sheet pan with oil, then line it with parchment paper. Place the phyllo vertically in front of your on your work surface. Using a sharp knife, cut lengthwise into 4 equal columns. Stack and cover with a dry kitchen towel and immediately on top of that place a damp kitchen towel.
  • Remove the first phyllo sheet and place it vertically in front of you. Brush lightly with olive oil. Place another sheet on top and brush that lightly, too. Place a teaspoon of the filling on the bottom right-hand corner of the phyllo and fold up like a flag in order to form a small triangle. Place on the baking sheet seam side down. Cover with a kitchen towel as you continue with the remaining filling and phyllo. Brush all the triangles with olive oil. Bake for about 15 minutes, or until the triangles are lightly golden and puffy. Remove and serve.

SPINACH PHYLLO TRIANGLES



Spinach Phyllo Triangles image

Provided by Sandra Lee

Categories     appetizer

Time 1h10m

Yield 24 servings

Number Of Ingredients 11

1/2 cup ricotta cheese
2 tablespoons butter
1 cup chopped fresh parsley leaves
1 (10-ounce) package frozen creamed spinach
1 tablespoon pepper
1 teaspoon ground nutmeg
2 tablespoons ouzo
1 (3.5-ounce) package reduced fat crumbled feta cheese
1/4 cup minced pepperoncini and their juices
1 box phyllo dough, thawed
Extra-virgin olive oil

Steps:

  • Using a coffee filter set over a bowl, drain the ricotta. Discard liquid and set ricotta aside.
  • In a 2-quart saute pan over medium heat, melt butter. Add parsley, creamed spinach, pepper, and nutmeg and cook for 5 minutes. Add ouzo and simmer for another 5 minutes. Remove from heat and stir in ricotta and feta cheeses and the pepperoncini. Let cool and then refrigerate for 20 minutes or more.
  • Preheat oven to 375 degrees F.
  • In the meantime, roll out the phyllo dough and, starting from the long side, cut sheets into 2-inch wide strips. Cover with a paper towel and a slightly dampened kitchen towel. Take 3 strips and brush the top sheet lightly with olive oil. Top with 1 teaspoon of filling, placed 1/2-inch above the bottom corner. Fold into a triangle shape and repeat as though folding into a flag. Repeat. Arrange triangles seam side down on a cookie sheet lined with parchment paper. Lightly brush triangles with olive oil and bake for 20 minutes or until golden brown. Cool slightly and transfer to a serving platter. Freeze leftover phyllo dough for other uses.

SPANAKOPITA (SPINACH TRIANGLES OR PIE)



Spanakopita (Spinach Triangles or Pie) image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 60 triangles or 1 (9 by 13inch

Number Of Ingredients 9

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets

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.)

SPINACH FETA TRIANGLES



Spinach Feta Triangles image

Provided by Food Network Kitchen

Yield 16 servings

Number Of Ingredients 9

1 tablespoon butter
1 egg, lightly beaten
1/2 cup onion, finely chopped
1 pkg frozen chopped spinach, thawed and drained
8 sheets phyllo
1 cup crumbled feta cheese
1 stick butter, melted
Salt
Pepper

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 TRIANGLES



Spinach Triangles image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 32 servings

Number Of Ingredients 7

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
3 eggs
1 tablespoon water
1/2 cup crumbled feta cheese
1 package (about 10 ounces) frozen chopped spinach, thawed and well drained
1 medium onion, finely chopped (about 1/2 cup)
2 tablespoons chopped fresh parsley

Steps:

  • Heat the oven to 400 degrees F. Beat 1 egg and water in a small bowl with a fork or whisk. Stir the remaining eggs, cheese, spinach, onion and parsley in a medium bowl.
  • Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet, making 32 in all.
  • Place 1 tablespoon spinach mixture in the center of each square. Brush the edges of the pastry with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto baking sheets. Brush with the egg mixture.
  • Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.

SPINACH TRIANGLES (FATAYER SABANEGH)



Spinach Triangles (Fatayer Sabanegh) image

A Middle Eastern recipe inherited from my mother-in-law. These triangles won't even have time to cool down before they are gobbled up. Even my kids love 'em!!

Provided by Lucy Mirabella Nino

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h15m

Yield 15

Number Of Ingredients 11

4 cups fresh spinach leaves, chopped
1 pinch salt
1 onion, finely chopped
1 pinch salt
2 tablespoons extra-virgin olive oil
2 tablespoons ground sumac
2 tablespoons pine nuts
3 tablespoons fresh lemon juice
½ teaspoon ground black pepper
1 cup butter
1 (16 ounce) package frozen phyllo dough, thawed

Steps:

  • Place the chopped spinach in a bowl with a pinch of salt, and stir the spinach and salt for about 1 minute until the spinach begins to wilt and release its juice.
  • In a separate bowl, combine the chopped onion with a pinch of salt, and stir for about 1 minute to wilt the onion. Add the wilted spinach, olive oil, sumac, pine nuts, lemon juice, and pepper, and stir to combine. Let the stuffing mixture rest for 5 minutes, and then drain off the liquid.
  • Melt butter in a small saucepan over low heat, and set aside.
  • Preheat an oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  • Place a phyllo sheet onto a flat surface, and brush it lightly with melted butter. Place a second sheet on top of the first sheet, and brush with melted butter. Cut each stack of 2 buttered sheets into 5 strips about 3 1/2 inches wide by 13 inches long. Cover strips waiting to be filled with a damp cloth while you fill and roll the triangles.
  • To fold a triangle, place a tablespoon of filling centered at the top end of a phyllo dough strip, and fold the right corner across and down, to make a pointed, filled dough pocket at the top of the strip. Fold the pocket down one more turn, like folding a flag, to make a triangle shape. Continue to fold the triangle down and across the dough strip until you reach the end of the strip and you have a compact, filled triangle of dough. Repeat with the remaining filling and phyllo dough.
  • Place the filled triangles onto the prepared baking sheets, and brush them with butter. Working in batches if necessary, bake in the preheated oven for 12 to 15 minutes per batch, until the triangles are golden brown.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 18.4 g, Cholesterol 32.5 mg, Fat 16.5 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 8.6 g, Sodium 242.9 mg, Sugar 0.9 g

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