These feta and spinach filled puff pastrytriangles make festive appetizers.
Recipe: Feta Triangles
Filling: 3 tablespoons olive oil 2 1/2 cups green onions, chopped 2 cups frozen spinach, thawed, chopped, squeezed dry 2/3 cup ricotta cheese 1 cup (6 ounces) crumbled feta cheese 3/4 cup grated Parmesan cheese 2 large eggs Salt and freshly ground pepper, to taste 1/4 to 1/2 teaspoon ground nutmeg 3/4 cup pine nuts, toastedPastry: 16 phyllo dough sheets Butter, clarified, as needed
Preheat the oven to 350°F (175°C).
For the Filling: In a large skillet, heatthe oil. Add the green onions and saut one minute tosoften. Stir in the spinach and cook until dry. Remove from theheat, and set aside to cool.
In a bowl, combine the cheeses and eggs,salt, pepper, and nutmeg. Mix well. Stir in the reserved spinachmixture and blend well. Stir in the nuts. Cover, and refrigerate.Makes approximately 4 1/2 cups.
For the Pastry: Create four phyllo stacks:butter one sheet of phyllo, stack another sheet on top, and butter.Repeat until there are a total of four sheets forming each stack.
To prepare as appetizers, cut the firstphyllo stack into six even strips width-wise. Place a scant tablespoonof the spinach filling at the bottom of each strip and fold upto form triangles. Butter both sides and place on a butteredsheet pan. Repeat with the remaining phyllo stacks to make 24triangles.
Bake for 20 minutes or until golden brown.Serve hot. Triangles may be cooled and reheated to serve.
To prepare as luncheon servings: Cut thefirst phyllo stack into three rectangles width-wise and use ascant 1/2 cup filling per piece, folding up to form triangles.Repeat with the remaining phyllo stacks to make 12 triangles.Butter and bake as directed above.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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