Phyllo Triangles

By LyndaLee

Delectable and easy to make. These can be frozen and re-heated.

Ingredients

• Spinach-Cheese Filling:
• 10 sheets phyllo pastry
• 1/2 cup butter, melted
• 1 tablespoon olive oil
• 2 tablespoon minced onion
• 2 gloves garlic
• 1 cup ricotta cheese (or use feta)
• 3/4 cup chopped, drained cooked spinach
• 1/3 cup freshly grated parmesan cheese
• 1/2 teaspoon grated lemon rind
• pinch each salt, pepper and nutmeg
• Mushroom Sausage Cheese Filling:
• 1/2 cup butter, melted
• 2 tablespoon olive oil
• 2 tablespoon minced onion
• 2 gloves garlic
• 1 cup ricotta cheese (or use feta)
• 2 1/2 cups chopped mushrooms
• 1/4 teaspoon pepper flakes
• 1/2 lb crumbled hot Italian sausage
• 1/3 cup freshly grated parmesan cheese
• 1/2 teaspoon grated lemon rind
• pinch each salt and pepper

Details

Servings 50
Preparation time 30mins
Cooking time 48mins

Preparation

Step 1

Spinach Triangles:
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, spinach, parmesan, lemon rind, salt pepper and nutmeg, set aside.
Place 1 sheet of phyllo on work surface. Cover remaining phyllo with waxed paper or plastic wrap then damp team towel to prevent drying. Using ruler and sharp knife, cut sheet lengthwise into 5 strips, each about 2 1/2 inches (6cm) wide.
Using pastry brush, lightly brush each strip with butter. Spoon heaping teaspoonful (5ml) of the filling about 1/2" (1cm) from the end of each strip.
Fold 1 corner of phyllo meets side edge to form triangle.
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 and filling.
On baking sheets, brush phyllo triangles 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 degree oven for 15 to 18 minutes or until golden. Serve hot.

Variation for Mushroom Sausage Cheese Triangles:
Add mushrooms and not pepper flakes to sauteed onion mixture; cook, stirring, for 3 to 5 minutes or until mushrooms are tender. Transfer to bowl. To skillet, add crumbled hot Italian sausage; cook, stirring for 3 to 5 minutes or until golden. Add to bowl along with remaining ingredients. Use 1 1/2 teaspoon (7ml) filling per triangle.