Greek Spinach Triangles

From: Lizardcakes

On Nov 28, 2008

I loved these, and everyone else seemed to like them too. Much easier to make than I thought they would be as well.

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: 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.