SPINACH, FETA, AND SUN-DRIED TOMATO PHYLLO TRIANGLES
These are nice for entertaining because they can be frozen up to a month ahead and then popped into the oven. From Fine Cooking posted for ZWT 6 Greece.
Provided by cookiedog
Categories Spinach
Time 1h20m
Yield 6 dozen
Number Of Ingredients 13
Steps:
- Position racks in the top and bottom thirds of the oven and heat the oven to 375°F In a large bowl, combine the spinach, feta, mint, sun-dried tomatoes, olives, eggs, garlic, lemon juice and zest, pepper, and salt. Mix well.
- Unroll the phyllo and lay it flat on a clean, dry surface. Cover completely with plastic wrap. Working with one sheet of phyllo at a time, and keeping the rest covered with the plastic wrap to keep it from drying out, place a sheet vertically in front of you. Brush the phyllo with butter and cover with another sheet. Butter the top sheet and cut the phyllo lengthwise into equal 3-inch-wide strips. Spoon 2 teaspoons of filling on the lower end of each strip as shown in the left photo below. Fold up the phyllo strips as you would a flag to create a neat triangle, being careful not to roll too tightly or the triangles will crack when baked. Transfer to a baking sheet and cover with plastic. Repeat with the rest of the phyllo and filling until you run out of filling.
- Butter two sheet pans. Arrange the phyllo triangles on the prepared baking sheets in a single layer. Brush the tops of the triangles with melted butter and bake until golden brown, 15 to 20 minutes, switching the positions of the pans halfway through baking.
- Make Ahead Tips. Assembled, unbaked phyllo triangles can be frozen for up to a month. Freeze the triangles on the baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers if needed, and return to the freezer. Bake as directed above (do not thaw the triangles first); baking time will be 20 to 25 minutes.
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Jason Stone
[email protected]I'm not a big fan of phyllo dough, but these triangles were surprisingly good. The filling was flavorful and the dough was crispy.
Ladla Saadi
[email protected]These are a delicious and easy-to-make appetizer. I highly recommend them.
Michelle Gorostieta
[email protected]I've made these triangles several times and they're always a hit. They're easy to make and everyone loves them.
boyflex friday
[email protected]These are a bit time-consuming to make, but they're worth it. They're perfect for a special occasion.
Chris Tennison
[email protected]These are a great way to use up leftover spinach and feta. They're also a delicious and easy-to-make appetizer.
Tori Jones
[email protected]I'm not a big fan of spinach, but these triangles were surprisingly good. The feta and sun-dried tomatoes really balance out the flavor.
Justo Kiteto
[email protected]These are a delicious and easy-to-make appetizer. I highly recommend them.
Tour With me
[email protected]These are the perfect finger food for a party. They're easy to make and they're always a hit.
Evalena Fulton
[email protected]I made these triangles for my friends and they loved them. They said they were the best appetizers they've ever had.
Tiger Khan
[email protected]These are a great appetizer for any party. They're easy to make and they're always a crowd-pleaser.
Turkmen Boy
[email protected]I've made these triangles several times and they're always a hit. They're easy to make and everyone loves them.
Rana Touheed Ashraf Rana Touheed Ashraf
[email protected]These were a bit time-consuming to make, but they were worth it. They're perfect for a party or potluck.
Kevin Jackson
[email protected]I'm not a huge fan of phyllo dough, but these triangles were surprisingly good. The filling was flavorful and the dough was crispy.
Nugussie Engida
[email protected]I made these for my family and they were a big success. The spinach, feta, and sun-dried tomatoes are a delicious combination.
Muhammad SaaaB
[email protected]These phyllo triangles were a hit at my party! They were easy to make and everyone loved them.