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Spinach Phyllo Triangles

 Spinach Phyllo Triangles
These crispy pockets of spinach and feta cheese with a hint of oregano look like a lot of work, but after assembling a few, you zip through them.—Mrs. Jody McIntyre, Burns Lake, British Columbia
12 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 teaspoon dried oregano
  • 1-1/2 cups (6 ounces) crumbled feta cheese
  • 12 sheets phyllo dough (14 inches x 9 inches)
  • Butter-flavored cooking spray

Directions

  • In a nonstick skillet coated with cooking spray, cook onion until
  • tender. Add garlic; cook 1 minute longer. Stir in spinach and
  • oregano; cook over medium-low heat just until spinach is warmed.
  • Drain. Remove from the heat; stir in feta cheese and set aside.
  • Spray one sheet of phyllo dough with butter-flavored cooking spray.
  • (Keep remaining phyllo covered with plastic wrap and a damp towel to
  • prevent drying.) Fold dough in half lengthwise; spray with
  • butter-flavored cooking spray. Cut dough in half lengthwise, forming
  • two strips.
  • Place 1 tablespoon of spinach mixture on lower corner of each strip.
  • Fold dough over filling, forming a triangle. Continue folding, like
  • a flag, until you come to the end of each strip. Spray with
  • butter-flavored cooking spray, making sure all edges are sprayed and
  • sealed. Repeat with remaining phyllo and filling.

2 of 2

Spinach Phyllo Triangles (continued)

Directions (continued)

  • Place triangles on a baking sheet coated with cooking spray. Bake at
  • 375° for 15-20 minutes or until golden brown. Remove to a wire
  • rack. Serve warm.
  • Yield: 2 dozen.
Nutritional Facts: 2 appetizers equals 74 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 199 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
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