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Spinach Cheese Triangles Recipe

Spinach Cheese Triangles Recipe

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
TOTAL TIME: Prep: 40 min. Bake: 10 min. YIELD:48 servings


  • 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 (14x9 inches)
  • Butter-flavored cooking spray


  • 1. 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.
  • 2. 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 9x3-1/2-in. strips.
  • 3. Place 1 tablespoon filling on lower corner of each strip. Fold dough 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.
  • 4. 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.
  • 5. Place triangles on baking sheets coated with cooking spray. Bake at 375° for 10-12 minutes or until golden brown.
  • 6. Freeze option: Freeze unbaked triangles in freezer containers, separating layers with waxed paper. To use, bake triangles as directed, increasing time as necessary to heat through. Yield: 4 dozen.

Nutritional 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 Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.