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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (62g) Recipe makes 50 servings |
||
| Calories 163 | ||
| Calories from Fat 76 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.4g | 12% | |
| Saturated Fat 4.6g | 22% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 27mg | 9% | |
| Sodium 257mg | 10% | |
| Potassium 85mg | 2% | |
| Total Carbohydrate 17.9g | 5% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 0.5g | ||
| Protein 4.1g | 8% | |
Ingredients
- 1 cup butter or margarine
- 1 (16 ounce) package phyllo pastry
- 2 eggs, beaten
- 1 onion, finely chopped
- 8 ounces cream cheese, cut in chunks
- 1/4 teaspoon pepper
- 1/2 lb feta cheese
- 20 ounces frozen spinach, chopped
Directions
1
* To cut calories, you may use butter-flavored cooking spray in place of the butter.2
Cook spinach according to directions and drain well.3
Mix all ingredients except butter and pastry.4
Refrigerate mixture at least 1 hour.5
Open package of dough and cut a strip 2" wide, cutting through all layers.6
Cover remaining dough with a damp cloth to keep from cracking.7
Separate dough so that you have 2 sheets for each triangle. Brush the dough with melted butter and put 1 rounded teaspoon spinach mixture at the top of the strip.8
Fold pastry over like folding a flag.9
Place on well-buttered baking sheet and brush top with butter.10
Bake at 375 deg for 20 minutes.11
Serve warm.12
To freeze the triangles before cooking, butter both sides of triangle and wrap well.13
Bake when needed.
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- Course > Appetizers
- Main Ingredient > Vegetables
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Holiday/Event
- Occasion > Everyday
Featured Reviews for This Recipe
From: Bergy
On Feb 12, 2008
5 stars for ease and for taste. These are a bit fussy to make but they freeze well so I always make the full recipe and freeze remainder unbaked - Thanks Dancer for another one of your excellent recipes11 Feb 08 Made a batch of these again - enjoyed them just as much this time
From: slb2008
On Aug 19, 2007
Oh yeah!! I used 1/2 EVOO & 1/2 butter because I do that with everything now. Also used 4 oz of light cream cheese and a few dashes of mint. This made a dozen 4" triangles which I immediately froze in single portions. Now, when I'm too lazy to cook, I just serve one of those up with a salad. Thanks so much Dancer - I took one to work for lunch one day and was the envy of all my coworkers!
From: Jill K
On Mar 28, 2002
I made these for a party and everybody loved them! Folding the triangles was a bit time consuming so I stopped before I used up all the filling. The next day for dinner, I used whole sheets of phyllo and rolled up the leftover filling like burittos. Turned out great that way too and was much easier.
From: Frau Frau
On Dec 16, 2002
Very yummy. I added parsley, dill, and parmesan to the mix. I also cooked fresh spinach (it took a 40 oz bag!). These are greasy and even started a fire in my oven! After the first batch I used a jelly-roll pan so the butter couldn't drip off. There's no need to re-butter the pan after the first batch. My hubby accidentally bought fat free cream cheese, which I thought would ruin them, but they turned out fine. I found the phyllo dough web site to be of great help www.athens.com with folding the triangles. Recipezaar had the better idea of cutting the 2" strips before unrolling, though. Make sure you keep any dough you're not immediately working with under a damp towel. It will be ruined if you don't.
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