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Cheese Filled Triangles
SUBMITTED BY:
Kathleen
PHOTO BY:
AliDot
"The only tricky part of this recipe is working with phyllo, and once you get the hang of it, it's fun. Sometimes you get a bad batch of phyllo that rips and tears easily, so I always buy an extra just in case. I have frozen these before baking. Just add a few minutes to cooking time when you cook them in a frozen state. I have also doubled this recipe for large parties."
RECIPE RATING:
Read Reviews
(64)
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PREP TIME
45 Min
COOK TIME
15 Min
READY IN
1 Hr
Original recipe yield 36 pastries
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons olive oil
1 onion, finely chopped
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 teaspoon salt
1 (4 ounce) package feta cheese, crumbled
1/2 cup cottage cheese
1 egg, beaten
1 (16 ounce) package phyllo dough
1 cup unsalted butter, melted
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DIRECTIONS
Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
Preheat oven to 400 degrees F (200 degrees C).
Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.
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REVIEWS
Reviewed on Dec. 25, 2006 by
Jeannette
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Jeannette
Dec. 25, 2006
Delicous and easy, but time consuming. Made the following changes - reduced salt to 1/2 teaspoon, added 2 tablespoons of grated parmesan and 1 teaspoon of lemon juice, did not pre-cook cheeses and egg - instead added to cooled spinach and onion mixture. --------------------------------------------------------------------------------------------------------------------------------------------------------- For the reviewer looking for suggestions on shaping triangles: I used 3 sheets of phyllo per turnover, brushing with butter between each layer. Cut layered sheets lengthwise with a pizza cutter into long strips. Put spinach filling at lower end of strip and fold bottom corner up over filling to side edge (at a 45 degree angle), forming a triangle - then fold triangle over to opposite edge (like folding a flag) and continue this back and forth motion. At the end seal edges with extra melted butter. Keep extra phyllo sheets covered with plastic wrap to prevent them from drying out while you work. Hope this helps!
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19 users found this review helpful
Delicous and easy, but time consuming. Made the following changes - reduced salt to 1/2...
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Reviewed on Feb. 13, 2004 by ERINPT
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ERINPT
Feb. 13, 2004
This recipe took some time, but was fun to make. I had never used Phyllo dough and a friend gave me some good pointers. Keep the dough covered with plastic wrap then a wet towel to keep it from drying out. Only take out what you need. I used two sheets of dough instead of one, I also cut the dough (width wise) into ~2 1/2 inch strips which made the triangles smaller. This was a better "finger food" size for the party I made them for. Also, doing it this way made enough to stick in the freezer for another occasion. I think I made ~100 triangles. I will make this recipe again. Thank you.
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11 users found this review helpful
This recipe took some time, but was fun to make. I had never used Phyllo dough and a friend...
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Reviewed on Sep. 1, 2004 by Nikki
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Nikki
Sep. 1, 2004
These were really good but I altered the recipe a bit. I added a clove of garlic, substituted ricotta for the cottage cheese and added 1/4 C of Parmesan. To cut the phyllo I used a pizza wheel and it worked much better than a knife, which usually tears the dough. I find spraying the phyllo with Pam is easier and faster than brushing with butter.
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10 users found this review helpful
These were really good but I altered the recipe a bit. I added a clove of garlic, substituted...
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Reviewed on Feb. 13, 2004 by ANNE LAMBORN
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ANNE LAMBORN
Feb. 13, 2004
This is an easy and delicious recipe! I found the blend of the spinach and other filling ingredients to be perfect, and the phyllo dough was no trouble to work with, as long as I kept a damp towel over the unusued pieces. This recipe makes an ample amount, which I enjoyed, because I served some and was able to freeze some for another time. Thank you for the recipe, Kathleen! It's a winner!!!
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8 users found this review helpful
This is an easy and delicious recipe! I found the blend of the spinach and other filling...
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Reviewed on Jan. 25, 2004 by SAUTEFLAMBE
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SAUTEFLAMBE
Jan. 25, 2004
These are terrific for both fancy and casual events. They're a bit time-consuming to make, but well worth it. I've made these several times, and they disappear QUICKLY, so put some aside before you put them out for guests! My sister likes to add golden raisins to the filling when she makes them, and the last time I made them I had a bit of leftover ham, which I chopped and added. The recipe is great just as it is, though - thanks, Kathleen!
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8 users found this review helpful
These are terrific for both fancy and casual events. They're a bit time-consuming to make,...
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Reviewed on Jan. 25, 2004 by SEIFERTKE
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SEIFERTKE
Jan. 25, 2004
This was the first time I used phyllo dough, what an experience. I changed some things from this recipe. First of all, after I created the filling I added about 50 small cooked chopped shrimp. I also cut the phyllo dough into 3 equally sized long strips and used a tablespoonful of filling. In addition, I used two layers of phyllo dough, buttering each layer. I made these a couple days beforehand and froze them. I baked at 400F for about 18 minutes. The only thing I would do differently next time I make these is to add only 1/2 tsp of salt....otherwise this is a very very IMPRESSIVE appetizer!
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7 users found this review helpful
This was the first time I used phyllo dough, what an experience. I changed some things from...
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Reviewed on Mar. 26, 2003 by JMARIE820
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JMARIE820
Mar. 26, 2003
This recipe is a great appetizer! It can be used for formal dinner parties or everyday dinners. I was very pleased with it even my first time making it. To lower the fat content I bought Athenos reduced fat fetta cheese available at Safeway and Knudsen reduced fat cottage cheese. Even with using the lowfat ingrediants it tasted excellent! It was delicious and it was a huge hit with everyone I've made it for! It's a keeper!
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7 users found this review helpful
This recipe is a great appetizer! It can be used for formal dinner parties or everyday...
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Reviewed on Jan. 25, 2004 by LAURA4288
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LAURA4288
Jan. 25, 2004
It took me a little longer to do this than the stated prep time. These were really good and I will definately make them again for a special occasion. I only used 1/2 of the dough even though I was using a measuring spoon to scoop the filling. Next time I will only defrost that amount so I don't have to waste.
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6 users found this review helpful
It took me a little longer to do this than the stated prep time. These were really good and I...
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Reviewed on Mar. 11, 2003 by KERLOV
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KERLOV
Mar. 11, 2003
These were even better than I thought they would be. Made a bunch for Christmas and froze them. The hard part is trying not to eat them all before.
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6 users found this review helpful
These were even better than I thought they would be. Made a bunch for Christmas and froze...
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Reviewed on Jan. 25, 2004 by
ALISSAKS
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ALISSAKS
Jan. 25, 2004
These tasted great but definitely were time consuming. I made them for a baby shower and wish I had brought more, as they were gone immediatley. I ended up spraying the triangles with butter flavored Pam, as it was much faster and didn't change the outcome at all.
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