Spinach Phyllo Triangles

Total Time:
1 hr 10 min
20 min
20 min
30 min

24 servings

  • 1/2 cup ricotta cheese
  • 2 tablespoons butter
  • 1 cup chopped fresh parsley leaves
  • 1 (10-ounce) package frozen creamed spinach
  • 1 tablespoon pepper
  • 1 teaspoon ground nutmeg
  • 2 tablespoons ouzo
  • 1 (3.5-ounce) package reduced fat crumbled feta cheese
  • 1/4 cup minced pepperoncini and their juices
  • 1 box phyllo dough, thawed
  • Extra-virgin olive oil
  • Using a coffee filter set over a bowl, drain the ricotta. Discard liquid and set ricotta aside.

  • In a 2-quart saute pan over medium heat, melt butter. Add parsley, creamed spinach, pepper, and nutmeg and cook for 5 minutes. Add ouzo and simmer for another 5 minutes. Remove from heat and stir in ricotta and feta cheeses and the pepperoncini. Let cool and then refrigerate for 20 minutes or more.

  • Preheat oven to 375 degrees F.

  • In the meantime, roll out the phyllo dough and, starting from the long side, cut sheets into 2-inch wide strips. Cover with a paper towel and a slightly dampened kitchen towel. Take 3 strips and brush the top sheet lightly with olive oil. Top with 1 teaspoon of filling, placed 1/2-inch above the bottom corner. Fold into a triangle shape and repeat as though folding into a flag. Repeat. Arrange triangles seam side down on a cookie sheet lined with parchment paper. Lightly brush triangles with olive oil and bake for 20 minutes or until golden brown. Cool slightly and transfer to a serving platter. Freeze leftover phyllo dough for other uses.

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