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Greek Phyllo Triangles

 Greek Phyllo Triangles
Phyllo dough triangles stuffed with spinach and cheese. Brought to you by dLife®
8 ServingsPrep: 45 min. Cook: 15 min.

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 teaspoon salt
  • 4 ounces crumbled feta cheese
  • 1/2 cup cottage cheese
  • 1 egg, beaten
  • 16 ounces phyllo pastry dough sheets
  • 1 cup unsalted butter, melted

Directions

  • In saucepan over medium, heat olive oil and slowly cook onion
  • ,stirring often, until tender; about 5 minutes.
  • Add spinach, salt. feta cheese, cottage cheese, and egg.
  • Stir and cook until thickened, 5 - 10 minutes. Reduce heat to simmer.
  • Preheat oven to 400°F.
  • Unroll phyllo sheets one at a time on a flat surface. Brush each with
  • unsalted butter. Cut into strips approximately 5 inches wide.
  • Place 1 tablespoon onion, spinach, and feta mixture at one end of
  • each dough strip.
  • Fold end of strip over filling to form a triangle. Continue folding

2 of 2

Greek Phyllo Triangles (continued)

Directions (continued)

  • in triangles to form small, triangular stuffed pastry.
  • Brush with unsalted butter. Repeat steps #5-7 with remaining phyllo
  • dough.
  • On large baking sheet, arrange stuffed triangles, bake 12 - 15
  • minutes, until golden brown. Serve warm.
Nutritional Facts: 1 serving equals 328 calories, 30 g fat (16 g saturated fat), 515 mg sodium, 9 g carbohydrate, 5 g protein. Diabetic Exchanges: 5-3/4 fat, 1/2 vegetable.