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Spinach-Phyllo Triangles or Spainkopitas

Spinach-Phyllo Triangles or Spainkopitas

Spinach-Phyllo Triangles or Spainkopitas
Spinach-Phyllo Triangles or Spainkopitas
Spinach-Phyllo Triangles or Spainkopitas
 
Spinach-Phyllo Triangles or Spainkopitas
Recipe By:
Ingredients
  • 1 pkg. Pepperidge Farm frozen puff pastry sheets, thawed in refrigerator
  • 1 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry
  • 1 egg, beaten
  • 1 c. crumbled feta cheese
  • ¾ c. grated parmesan cheese
  • 3 T. breadcrumbs
  • 1 medium onion, finely chopped
  • 2 T. olive oil
  • ½ t. garlic powder
  • 1 t. red pepper
  • 1 t. salt
  • Tabasco to taste
  • 1 c. melted butter or 1 egg beaten with 1 t. water
  • Paprika
  • Fresh spinach leaves, garnish
Instructions
  1. In a small skillet, heat olive oil and sauté the chopped onions.
  2. Add spinach, parmesan and feta cheese, 1 beaten egg, seasoning and bread crumbs. Mix well.
  3. Cut sheets of phyllo lengthwise into 3” strips. Working with one strip at a time, brush each strip lightly with melted butter (or you can use the beaten egg with water). Keep remaining strips covered.
  4. Place 2 t. of spinach mixture at base of phyllo strip. Fold the right bottom corner over to form a triangle. Continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo strips, melted butter and spinach mixture.
  5. Place triangles seam side down on ungreased baking sheet. Brush tops lightly with remaining butter.
  6. Bake 325 for 30-35 minutes. Drain on paper towels. Sprinkle with paprika. Serve on bed of fresh spinach leaves.
Notes
*****You can freeze these before baking or after. Allow to defrost in refrigerator and reheat in oven.
 

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