Spinach Filled Phyllo Triangles Recipe




 Frozen chopped spinach20 Ounce
 Minced onion3⁄4 Cup (12 tbs)
 Butter/Margarine1⁄2 Cup (8 tbs)
 Parmesan cheese1⁄2 Pound
 Shredded mozzarella cheese2 Ounce
 Shredded monterey jack cheese2 Ounce
 Crumbled blue cheese1⁄4 Cup (4 tbs)
 Soft bread crumbs1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Frozen phyllo pastry16 Ounce
 Melted butter1 Tablespoon
 Spinach leaves1

Nutrition Facts

Serving size

Calories 567 Calories from Fat 252

% Daily Value*

Total Fat 28 g43.8%

Saturated Fat 16.5 g82.4%

Trans Fat 0 g

Cholesterol 147.7 mg

Sodium 1077.7 mg44.9%

Total Carbohydrates 55 g18.3%

Dietary Fiber 2.8 g11.2%

Sugars 2 g

Protein 23 g46.5%

Vitamin A 148.5% Vitamin C 33.3%

Calcium 55.3% Iron 23.4%

*Based on a 2000 Calorie diet


Thaw spinach; place on paper towels, and squeeze until barely moist.
Saute onion in 1/2 cup butter in a large skillet; add spinach, and cook 5 minutes.
Remove vegetables from skillet; cool.
Add next 9 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 the remaining phyllo.
Place triangles, seam side down, on baking sheets.
Brush tops with melted butter, and bake at 450° for 10 to 15 minutes.
Drain well on paper towels.
Serve on spinach leaves.