Phyllo Triangles

By rdgplus3

A 1-lb (454g) 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.
If phyllo tears while working with it, simply mend it by patching torn sections together with melted butter.

Ingredients

• 10 sheets phyllo pastry (thawed if frozen)
• ½ cup butter
• Spinach-Cheese Filling
• 1 tbsp olive oil
• 2 tbsp minced onion
• 2 cloves garlic, minced
• 1 cup ricotta cheese or ½ cup ricotta cheese and ½ cup feta cheese)
• 10 oz/ 350 g pkg fresh spinach cooked, drained and chopped
• 1/3 cup freshly grated Parmesan cheese
• ½ tsp grated lemon rind
• Pinch each of salt, pepper and nutmeg

Preparation

Step 1

1. Spinach-Cheese filling: In skillet, heat oil over medium-high heat; cook onion and garlic, stirring for 2 minutes or until softened. In bowl, stir together onion mixture, ricotta,(feta if using), spinach, Parmesan, lemon rind, salt, pepper and nutmeg; set aside.

2. Place 1 sheet of the phyllo on work surface. Cover remaining phyllo with waxed paper or plastic wrap and then damp tea towel to prevent drying. Using ruler and sharp knife, cut sheet lengthwise into 5 strips about 2 ½” wide.

3. Using pastry brush, lightly brush each strip with butter. Spoon heaping teaspoonful of the filling about ½ “ from end of each strip.

4. Fold 1 corner of phyllo over filling so bottom edge of phyllo meets side edge to form triangle.

5. Fold up triangle. Continue folding triangle sideways and upward until end of phyllo strip is reached. Fold end flap over to adhere. Working quickly, form triangles with remaining strips. Repeat with remaining phyllo sheets and filling.

6. On baking sheets, brush phyllo triangles lightly with butter. (Triangles can be prepared to this point and frozen on baking sheet. Store in airtight containers for up to 2 months. Do not thaw before baking.) Bake in 375oF oven for 15-18 minutes or until golden. Serve hot.

Makes 50 hors d’oeuvres.