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Spinach-Cheese Phyllo Triangles Recipe

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This recipe for Spinach-Cheese Phyllo Triangles is from Kara Hinshaw, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (10 oz.) package frozen chopped spinach
1/3 c. minced onion
3 T. butter or margarine, melted
1/4 lb. fresh Parmesan cheese, grated
2 eggs, beaten
3/4 c. (3 oz.) shredded Monterey Jack or mozzarella cheese
3 T. crumbled blue cheese or feta cheese
2 T. soft breadcrumbs
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
1/2 (16 oz.) package frozen phyllo pastry, thawed melted butter or margarine
Fresh spinach leaves
Directions:
Directions:
Thaw spinach; place between paper towels, and squeeze until barely moist.
Sauté onion in 3 tablespoons butter in a large skillet; add spinach, and cook 5 minutes. Remove vegetables from skillet; cool. Add Parmesan and next 7 ingredients to spinach mixture; stir well.
Cut sheets of phyllo lengthwise into 3 1/2 inch strips. Working with one at a time, brush each phyllo strip with melted butter. Keep remaining strips covered, according to package directions. Place 2 teaspoons spinach mixture at base of phyllo strip, folding the right bottom corner over it into a triangle. Continue folding back and forth into a triangle to end of strip. Repeat process with remaining phyllo. Keep finished triangles covered before baking.
Place triangles, seam down, on ungreased baking sheets. Brush with melted butter; bake at 450 degrees for 10 to 15 minutes. Drain on paper towels. Serve on spinach leaves.
Number Of Servings:
Number Of Servings:
3 dozen

 

 

 

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