Spinach and Cheese Phyllo Triangles

By HeatherS

Ingredients

• 10 sheets phyllo pastry
• 1/2 cup butter, melted
• SPINACH CHEESE FILLING
• 1 pkg (10 oz/284 g) fresh spinach, trimmed
• 1 tbsp. olive oil
• 2 tbsp. minced onion
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 1/3 cup freshly grated Parmesan cheese
• 1/2 tsp. grated lemon rind
• Pinch each salt, pepper and ground nutmeg

Details

Servings 50
Cooking time 18mins

Preparation

Step 1

SPINACH CHEESE FILLING: Rinse spinach; shake off excess water. In large pot, cover spinach and cook over medium heat, with just the water clinging to leaves, for about 2 minutes or just until wilted. Drain well and squeeze dry; chop coarsely to make about 3/4 cup (175 mL).

In skillet, heat oil over medium-high heat; cook onion and garlic, stirring occasionally, for 2 minutes or until softened.

In bowl, stir together onion mixture, spinach, ricotta, Parmesan, lemon rind, salt, pepper and nutmeg; set aside.

Place 1 sheet of the phyllo on work surface, keeping remaining phyllo covered with damp cloth to prevent drying out. Cut sheet lengthwise into 5 strips, each about 2-1/2 inches (6 cm) wide; brush strips with butter.

Spoon heaping teaspoonful (5 mL) of the filling about 1/2 inch (1 cm) from end of each strip. Fold 1 corner of phyllo over filling so bottom edge meets side edge to form triangle. Fold up triangle.

Continue folding triangle sideways and upward (like folding a flag) until end of phyllo strip. Fold end flap over to adhere. Working quickly, form triangles with remaining strips. Repeat with remaining phyllo sheets and filling.

Place triangles on baking sheets; brush lightly with butter. (Triangles can be prepared to this point and frozen on baking sheets. Store in airtight containers for up to 2 months. Do not thaw before baking.) Bake in 375°F (190°C) oven for 15 to 18 minutes or until golden. Serve hot.

TIP: A 1-lb (454 g) package of frozen phyllo pastry usually contains 20 sheets. To thaw, place the package In the refrigerator for about 24 hours. It's best to refreeze any remaining phyllo only once.