Spinach Cheese Phyllo Triangles Recipe

Spinach Cheese Phyllo Triangles is love by many across the world. Spinach Cheese Phyllo Triangles gets its lovely taste from spinach mixed with cheese and eggs.


Main Ingredient


 Frozen chopped spinach10 Ounce (1 Package Of 10 Ounce)
 Minced onion1⁄3 Cup (5.33 tbs)
 Butter/Margarine3 Tablespoon, melted
 Fresh parmesan cheese1⁄4 Pound, grated
 Eggs2 , beaten
 Shredded monterey jack cheese/Mozzarella cheese3⁄4 Cup (12 tbs) (3 Ounces)
 Crumbled blue cheese/Feta cheese3 Tablespoon
 Soft breadcrumbs2 Tablespoon
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Phyllo pastry sheets8 Ounce, frozen, thawed (0.5 Package Of 16 Ounce)
 Melted butter/Margarine1 Tablespoon
 Fresh spinach leaves4

Nutrition Facts

Serving size: Complete recipe

Calories 2525 Calories from Fat 1162

% Daily Value*

Total Fat 132 g202.5%

Saturated Fat 76.1 g380.7%

Trans Fat 0 g

Cholesterol 735.6 mg

Sodium 5096.7 mg212.4%

Total Carbohydrates 228 g76%

Dietary Fiber 11.8 g47.4%

Sugars 9.1 g

Protein 110 g219.4%

Vitamin A 615.4% Vitamin C 134.7%

Calcium 266.8% Iron 101.1%

*Based on a 2000 Calorie diet


Thaw spinach; place between paper towels, and squeeze until barely moist.
Saute onion in 3 tablespoons butter in a large skillet; add spinach, and cook 5 minutes.
Remove vegetables from skillet; cool.
Add Parmesan and next 7 ingredients to spinach mixture; stir well.
Cut sheets of phyllo lengthwise into 3 1/2 inch strips.
Working with one at a time, brush each phyllo strip with melted butter.
Keep remaining strips covered, according to package directions.
Place 2 teaspoons spinach mixture at base of phyllo strip, folding the right bottom corner over it into a triangle.
Continue folding back and forth into a triangle to end of strip.
Repeat process with remaining phyllo.
Keep finished triangles covered before baking.
Place triangles, seam side down, on ungreased baking sheets.
Brush with melted butter; bake at 450° for 10 to 15 minutes.
Drain on paper towels.