Best Spinach Cheese 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.

SPINACH AND THREE CHEESE TRIANGLES

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-CHEESE TRIANGLES

Steps:

• Preheat oven to 375°F. Beat cream cheese, spinach, peppers and garlic salt with electric mixer on low speed until well blended.
• Place 1 of the phyllo sheets on clean work surface. Brush lightly with butter. Cut phyllo into three lengthwise strips. Spoon about 1 tsp. of the filling 1 inch from one end of each strip. Fold end of phyllo over filling at 45-degree angle. Continue folding as you would fold a flag to form a triangle that completely encloses filling. Repeat with remaining phyllo and filling. Place triangles, seam-sides down, on baking sheet; brush with remaining butter.
• Bake 12 to 15 min. or until golden brown. Serve warm.

SPINACH AND 3 CHEESE PHYLLO TRIANGLES

Steps:

• Saute 2-3 min., white and light green parts of scallions and the garlic in the olive oil. Watch closely. You just want it to soften, not to brown.
• Squeeze the excess water out of the spinach.
• In a large bowl combine all the ingredients except for the veg. oil, butter and pastry. Mix gently but thoroughly.
• Combine the veg. oil and butter.
• Place 1 sheet of phyllo on your work surface (keep the rest covered with a damp tea towel to prevent drying out). Using a pastry brush, lightly brush with the butter mixture. Place a second sheet on top and brush again. Place a third sheet on top and brush again.
• Cut the layers into 3 equal strips, lengthwise.
• Place a heaping tablespoon of the filling 1/2 an inch away from the narrow edge nearest you on the first row of strips.
• Take the bottom left corner and fold it over the filling so the narrow edge meets the side edge, forming a triangle.
• Keep folding the dough over like you are folding a flag, sort of like flipping the triangle over and over. If there is a bit of phyllo left when you reach the top, just fold it under.
• Repeat this process until you run out of filling, phyllo or patience!
• These can be frozen for a week or two. Separate layers with waxed paper.
• Brush tops lightly with melted butter, place on parchment lined baking sheet and bake at 375' for 15-18 minute (20-25 minute if frozen) or until tops are golden.
• Leftovers can be reheated at 375' for 8 minute.

SPINACH-CHEESE TRIANGLES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In skillet over medium-high heat, heat 1 tablespoon margarine.
• Add onion and cook until tender.
• Add spinach and cook 4 minutes or until liquid evaporates.
• Remove from heat.
• Stir in feta cheese, cream cheese, egg and garlic powder.
• In cup melt remaining margarine.
• Unfold dough.
• Remove 2 dough sheets leaving the remaining covered.
• Brush with margarine.
• Repeat with 4 more dough sheets stacking each on top of the previous sheet.
• Repeat with remaining sheet making three stacks in all.
• Cut each stack crosswise into 5 (about three inch) strips.
• Place about 2 tablespoons spinach mixture at the end of each strip.
• Fold each corner of strip over spinach mixture to form a triangle.
• Fold triangle over toward strip.
• Continue folding until the entire strip is folded into a triangle.
• Place on greased baking sheet.
• Brush with margarine.
• Bake for 20 minutes or until golden.

SPINACH CHEESE TRIANGLES

Steps:

• 1. to chop onions in food processor, peel and quarter onion; place in bowl. Pulse 4 to 7 times until onion is finely chopped. Scrape bowl once during chopping. Chop enough onion to measure 1/2 cup. Drain onions, if needed. Set aside 2. to finely chop paresley, place parsley in 1 cup measuring cup. Snip enough parsley with kitchen scissors to measure 1/2 cup. Set aside 3.to drain spinach, place spinach 1 package at a time, in bottom of pie plate. Place another pie plate on top; over sink squeeze plates together and tilt slightly to press excess liquid from spinach. Set spinach aside 4. Preheat oven to 375 degrees. 5. Heat oil over medium high heat in small skillet. Add onion; cook and stir until translucent and golden. 6. Beat eggs in large bowl with electric mixer at medium high speed until light and lemon colored. 7. Stir in onion with oil, feta cheese, parsley, oregano and spinach. Season with nutmet, salt and pepper. 8. Remove phyllo from package; unroll and place on large sheet of waxed paper. Fold phyllo crosswise into thirds. Use scissors to cut along folds into thirds. 9. Cover phyllo with lare sheet of plastic wrap and damp, clean kitchen towel. 10. Lay 1 stip of phyllo at a time on flat surface and brush immediately with melted butter. Fold strip in half lengthwise. Brush with butter agian. Place rounded teaspoonful of spinach fillin on 1 end of strip; fold over 1 corner to make triangle. 11. Continue folding end to end, as you would fold a flag, keeping edges straight. 12. Brush top with butter. Repeat process until all filling is used. 13. Place triangles in a single layer, seam side down, on ungreased jelly roll pan. Bake 20 minutes or until lightly browned. Serve warm.

SPINACH & FETA CHEESE FILO TRIANGLES (SPANAKOPITAKIA)

Steps:

• In a small skillet, cook the onions in the olive oil until soft and golden brown. Remove from the heat, place in a bowl and let them cool.
• Place the spinach in a colander, sprinkle with some salt and let it sit for about half hour. Squeeze the spinach between the palms of your hands to drain the water. Put the spinach in the same bowl with the onions and add the cream cheese, the Feta cheese, dill, parsley, ground pepper, and egg (if using). Mix well and set aside. The mixture can be prepared one day ahead.
• Pre-heat the oven to 375°F.
• Unwrap the filo and place it on a work surface with the long side nearest to you. Take one sheet of filo, brush it with some of the olive oil. Top it with a second sheet. Brush this second sheet with olive oil as well. Cut these stacked sheets into eight strips (about 2" wide). Place 1 TBSP. of the cheese mixture at the bottom end of each strip. Roll the filo up in a triangle pattern (like you would the flag). Once you are done, place the filled filo triangles on a parchment paper-lined sheet pan. Continue with the rest of the filo. Brush the tops of the triangles with a little more olive oil and bake in the oven for about 20 minutes or until golden.
• Remove from the oven and let stand a few minutes before eating. Serve with some plain Greek yogurt or tzatziki.