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Spinach Cheese Triangles

Spinach Cheese Triangles
Filled with three kinds of cheese and lots of spinach, these light little bites pack a delectable punch. Friends and family will think you fussed, but these starters come together quickly. —Sherri Melotik, Oak Creek, Wisconsin
48 ServingsPrep: 40 min. Bake: 10 min.

Ingredients

  • 1/3 cup finely chopped onion
  • 1 tablespoon butter
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup grated Parmesan cheese
  • 3/4 cup shredded part-skim mozzarella cheese
  • 3 tablespoons crumbled feta cheese
  • 2 eggs, lightly beaten
  • 2 tablespoons soft bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 sheets phyllo dough (14 inches x 9 inches)
  • Butter-flavored cooking spray

Directions

  • In a large skillet, saute onion in butter until tender. Stir in
  • spinach; cook over medium-low heat just until spinach is wilted.
  • Transfer to a large bowl; add the cheeses, eggs, bread crumbs, salt
  • and pepper. Set aside.
  • Place one sheet of phyllo dough on a work surface with a long side
  • facing you. (Keep remaining phyllo covered with plastic wrap to
  • prevent it from drying out.) Spray sheet with butter-flavored spray;
  • cut into four 9-in. x 3-1/2-in. strips.
  • Place 1 tablespoon filling on lower corner of each strip. Fold dough
© Taste of Home 2013

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Spinach Cheese Triangles (continued)

Directions (continued)

  • over filling, forming a triangle. Fold triangle up, then fold
  • triangle over, forming another triangle. Continue folding, like a
  • flag, until you come to the end of the strip.
  • Spritz end of dough with spray and press onto triangle to seal. Turn
  • triangle and spritz top with cooking spray. Repeat with remaining
  • phyllo and filling.
  • Place triangles on baking sheets coated with cooking spray. Bake at
  • 375° for 10-12 minutes or until golden brown.
  • Yield: 4 dozen.
Nutrition Facts: 1 appetizer equals 30 calories, 2 g fat (1 g saturated fat), 12 mg cholesterol, 71 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013