Spinach Filled Phyllo Triangles Recipe
Summary
Ingredients
| Frozen chopped spinach package | 2 | |
| Onion | 3/4 Cup (16 tbs), minced | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/2 pound, grated | |
| Eggs | 3 , beaten | |
| Shredded mozzarella cheese | 1/2 Cup (16 tbs) | |
| Shredded monterey jack cheese | 1/2 Cup (16 tbs) | |
| Blue cheese | 1/4 Cup (16 tbs), crumbled | |
| 1/4 cup soft breadcrumbs | ||
| Salt | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Spinach leaves package | 1 , frozen | |
Directions
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.
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.
Chef
