"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Spinach Souffle Triangles Recipe

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This recipe for Spinach Souffle Triangles, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Battles
Added: Tuesday, June 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg of frozen Stouffer Spinach Souffle
1/2 pkg of Phyllo dough
1/4 lb. of butter

1/4 c. powdered sugar
1/2 t. ground cinnamon

Directions:
Directions:
Thaw spinach souffle

Lay one sheet of phyllo sheet on flat surface. (I use plastic pastry sheet)
Keep remaining phyllo sheets covered with damp towel to prevent them from drying out.
Brush phyllo with melted butter.
Cut into 5 strips.
Place a teaspoon of souffle in the bottom corner of each strip.
Fold phyllo over the spinach to create a triangle. Continue to fold strip and maintain triangle shape.
Brush both sides with melted butter and place on cookie sheet. Repeat with remaining phyllo and spinach.

Triangles may be refrigerated or frozen.

Bake for 15 minutes at 400 in pre-heated oven or until golden brown.

Mix powdered sugar with cinnamon. Sprinkle over the hot triangles.

Number Of Servings:
Number Of Servings:
50
Preparation Time:
Preparation Time:
45 minutes to make
Personal Notes:
Personal Notes:
This is a favorite of my bridge group.

 

 

 

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