Spinach Phyllo Triangles.  Glorious buttery crispy pockets of cheesy spinachy love.

This was the first dish I learned to make using phyllo dough.  There was some trial and error as I recall, but now this dish is quite routine for me.  While it does take a little more time to prepare than some appetizers, it is well worth it.  And your guests will love them too.

I’ll do my best to share the tips I’ve learned from working with phyllo dough and give you some step-by-step photos of how to make Spinach Phyllo Triangles.

Tip ~ Always gather all ingredients and have them ready to go into your recipe.  In this case thaw and drain spinach, mince onion, grind breadcrumbs, shred cheeses, etc.  There are two rolls of phyllo sheets per box.  You’ll only need one roll for this recipe.  Thaw one and leave the other in the freezer for the next time.

Step #1 ~ Sauté onion in butter until tender.  Add in spinach.

Step #2 ~ Add in egg, cheeses, breadcrumbs, seasonings, and hot sauce.

Step #3 ~ Stir until cheeses are melted and mixture is incorporated.  Reserve.

Step #4 ~ Cut sheets of thawed phyllo dough lengthwise into 3 rows 3-inches wide.

Tip ~ Keep remaining rows covered with a dish towel.  This keeps the dough from drying out.

Step #5 ~ Working with one row at a time, brush top strip with melted butter.

Tip ~ Use just enough butter to lightly coat each strip.  Otherwise they’ll get soggy making them difficult to fold.

Step #6~ Place 2 teaspoons of spinach mixture at the bottom corner of the top strip.

Step #7 ~ Fold the right bottom corner of the top strip over to form a triangle.  Continue folding back and forth as shown below.

Step #8 ~ Once completely folded place seam side down onto ungreased baking sheet.  Brush top with melted butter.  Repeat procedure with remaining phyllo strips, melted butter, and spinach mixture.

Step #9 ~ Bake at 325 degrees for 30 to 35 minutes.  Drain on paper towels.

Tip ~ Or once folded, cover baking sheet with plastic wrap and refrigerate until ready to bake, up to 2 days ahead of time.

Step #10 ~ Enjoy!

You can prepare Spinach Phyllo Triangles ahead of time, I made mine the day before.  Just wait to bake them until just before serving.

You can use this same method and change the filling to say a cheesy crabmeat mixture or perhaps a sausage cheese combo.  Once you get the hang of folding them what you stuff them with is your chance to get creative.  You know we love that!

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Spinach Phyllo Triangles {Step-by-Step}

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12

Author Libby with Lemony Thyme

Ingredients

• 1 10- ounce package frozen chopped spinach thawed
• 1/3 cup minced onion
• 2 Tbl. butter
• 1 cup grated Parmesan cheese
• 1 cup shredded Cheddar cheese
• 1 egg beaten
• 3 Tbl. soft breadcrumbs
• 1/2 tsp. garlic powder
• 1/2 tsp. red pepper flakes
• 1/4 tsp. salt
• Dash of hot sauce
• 1/2 16- ounce package frozen phyllo dough thawed
• 1 cup butter melted and divided

Instructions

• Drain thawed spinach well, pressing between paper towels until barely moist.
• Sauté onion in 2 Tbl. butter until tender. Add spinach, Parmesan cheese and next 7 ingredients; stir well.
• Cut sheets of phyllo dough into 3 rows 3-inches wide. Cover two rows with a dish towel to keep from drying out until needed. Brush top strip of 3rd row with melted butter. Place 2 teaspoons of spinach mixture at the base of the phyllo strip; fold the right corner of the top strip to form a triangle. Continue folding back and forth into a triangle until you reach the end of the strip. Place seam side down onto an ungreased baking sheet. Repeat procedure with remaining phyllo, melted butter, and spinach mixture.
• Bake at 325 degrees for 30 – 35 minutes. Drain on paper towels. Enjoy!

Notes

There are two rolls of phyllo dough per box. You’ll only need one roll for this recipe. Thaw one and leave the other in the freezer for next time.
You can fold the Spinach Phyllo Triangles and refrigerate them for up to two days before baking.

The post Spinach Phyllo Triangles {Step-by-Step} appeared first on Lemony Thyme.

I would describe the chutney as ‘punchy’ (which seemed to be the word to describe several of our Thanksgiving dishes this year….hmmm could it be fresh herbs transform the old standards into new bright dishes, perhaps).  So while the cranberry chutney alone is pretty intense, when atop a flaky phyllo shell filled with the buttery goodness of melty ooey gooey brie….little bites of heaven.  I found this recipe for Cranberry Orange & Ginger Chutney Brie Tarts on the site Authentic Suburban Gourmet.  They are a fantastic holiday appetizer and a great way to include some of that extra cranberry sauce.

~ Cranberry Orange & Ginger Chutney Brie Tarts ~ 

Mini Fillo Shells (Phyllo Dough), thawed for 10 minutes

Brie Cheese, skin removed

Cranberry Orange Chutney {with Crystallized Ginger}

Place a teaspoon of brie cheese in each shell and top with small amount of Cranberry Chutney.

Bake at 350 for 7-10 minutes until brie is melting and shells begin to brown.

The post Cranberry Orange & Ginger Chutney Brie Tarts appeared first on Lemony Thyme.