Recipe by Kathleen
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
onion, finely chopped
1 (10 ounce) package
frozen chopped spinach - thawed, drained and squeezed dry
1 (4 ounce) package
feta cheese, crumbled
1 (16 ounce) package
unsalted butter, melted
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!
needs to be cheesier
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.
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.
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!!!
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese Filled Triangles
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 82
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make easy, cheesy, crispy cheese sticks.
Slices of celeriac bake in a creamy sauce topped with Cheddar.
These cheesy Pepperidge Farm® Puff Pastry strips are so easy to make!