Spinach-Cheese Triangles

(from saymyname’s recipe box)

40 apps

Source: Mark Bittman

Categories: Appetizers, Mark Bittman

Ingredients

  • 1 1/2 lbs fresh spinach, trimmed and well washed
  • 2 tablespoons olive oil
  • 1 cup minced onion
  • 1/2 cup minced scallion
  • salt
  • fresh ground black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 3 eggs
  • 1/2 lb feta cheese, crumbled
  • 1/2 lb cottage cheese or 1/2 lb ricotta cheese, drained
  • 1/4 cup minced fresh dill leaves
  • 1/4 cup minced fresh parsley leaves
  • 1/2 lb phyllo dough (about 15 sheets)
  • 1/2 cup melted butter
  • 1 cup fresh breadcrumb

Directions

  1. Steam or parboil the spinach until it wilts; drain, squeeze dry, and chop.

  2. Add olive oil to a medium skillet; place over medium heat.

  3. Add in onion and scallion; cook/stir about 5 minutes, until softened.

  4. Add in spinach, salt, pepper, and nutmeg; stir.

  5. Beat the eggs with the cheese; stir into the spinach mixture along with the dill and parsley; remove from heat.

  6. Preheat oven to 350°.

  7. Unroll phyllo sheets and cut them into thirds the long way.

  8. Working with 1 piece at a time, brush lightly with butter, then sprinkle lightly with bread crumbs.

  9. Place 1 heaping teaspoon of spinach filling in one corner of the dough and fold the corner over to make a triangle.

  10. Continue to fold the phyllo, , making triangles, as you learned to do with a flag.

  11. As each piece is finished, brush its top with butter and place on a baking sheet.

  12. When all the triangles are done, bake for about 20 minutes, or until nicely browned.

  13. Let rest for 5 to 10 minutes before serving.

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