Spinach and 3 Cheese Phyllo Triangles
- Ready In:
- 1hr 35mins
- Ingredients:
- 14
- Serves:
-
30
ingredients
- 1⁄4 cup chopped parsley
- 2 tablespoons chopped dill
- 2 teaspoons chopped garlic
- 3 scallions, thinly sliced
- 1 1⁄2 teaspoons extra virgin olive oil
- 300 g frozen chopped spinach
- 220 g crumbled greek feta
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄3 cup finely shredded parmigiano-reggiano cheese
- 250 g cream cheese, block softened
- 1 egg, lightly beaten
- 1⁄4 cup butter, melted
- 1⁄8 cup vegetable oil
- 30 sheets frozen phyllo pastry, thawed
directions
- 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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
I love cooking and trying new recipes.
<br>
<br>I am a displaced Bluenoser.
<br>
<br>My husband Gilad, is my best friend and my soulmate. We do most everything together.
<br>
<br>Our daughter Tiffany, is now 21 and has been living on her own for 4 years now. That makes us empty nesters, WOO HOO!
<br>
<br>Besides mucking about in the kitchen, I also enjoy mucking about in the garden and reading while lounging on the swing.
<br>
<br>Our cat, Muffins provides much entertainment as do most felines!
<br>
<br>I try to start and end each day with at least 3 (sometimes that's a tough one) things that I am grateful for. No matter how hard life seems, I know I have it easy compared to so many others.
<br>
<br>B'Shalom,
<br>Annie