Monday, June 8, 2009

Phyllo Dough Triangles With Spinach & Feta

I began making these delectable little triangles years ago after having been tempted by my first Martha Stewart Cookbook. They are really easy and a perfect appetizer to serve...and your guests will be really impressed with your skills, too!
I like to serve them on a simple white plate - this one being my favorite Ironstone platter.
Every plate needs a little garnish for color.... I picked a bouquet of fresh parsley and oregano and some Queen Ann's lace from my garden.
Tie the bouquet with a little twine...
...and lay it next to whatever it is you are serving. It is sweet and fragrant, too!
Have any of you made these phyllo triangles before? You can use just about any filling you like, such as chicken with walnuts, crab, spinach and feta....let your imagination go wild. I don't suggest using a filling with sauce as it would leak out when baking.
For my filling I used:
2 boxes of frozen chopped spinach, thawed and drained
5-6 ounces crumbled Feta cheese
1-2 tsp. fresh oregano - minced
2 gloves garlic - minced
1/4 cup of finely chopped red onion
salt and pepper to taste
Mix all ingredients together.

For the triangles:
Melt 1 stick of unsalted butter
You will need 1 box of thawed phyllo dough (you can leave it in your fridge overnight or let it sit on the counter for a few hours).
Open the package of dough and gently unroll the dough. Be sure to follow the instructions on the box in how to handle the dough.
I find that sometimes the sheets stick together, however that is not a big deal because you will be layering the dough and the little rips and imperfections will be ok after you have layered the pieces together.
When laying the sheets out, you will place them in a rectangle fashion.
Lay out one sheet and brush it very lightly with melted butter.
Lay another piece of the dough on top of the one that you just buttered. Lightly butter. Lay another piece on top. Lightly butter this one.
Now you have three sheets, one on top of each other.
Cut the sheet in 2 inch wide strips. You should have five strips.
Place 1 tsp of filling at the bottom of each strip, 1/2 inch from the edge.
Now begin folding the strip, with the filling, like a flag. When you get to the
end, just put a little butter on the seam to seal it.
Continue this till your filling is gone.
Place the triangles on a cooking sheet that is lined with parchment paper.
Bake in a preheated 375 degree oven for 20 minutes, or until golden brown.

Yields about 2 dozen.


Another version of this recipe is from Sandra Lee (at Food Network).
You can find it by clicking here.
Wishing my sweet friend, Stephanie, a Happy Birthday! Steph, have fun in New York!!


Patina said...

Mmmm....that looks so good!

What a pretty bouquet that makes, with a little bit of jute tied around it.

Lorna ~ Lace and Ivy Cottage said...

These look delectable! I like your recipe better than Sandra Lee's. When I read you had to drain the ricotta, forget it. One step too many! I'll be sure to try this recipe soon. I'm also eager to see how your hutch turns out. It looks great already!

Lorna ~ Lace and Ivy Cottage said...

Oh my, I just lost my comment. Let's try again. This recipe looks delectable! I like yours better than Sandra Lee's. Too many steps. Quick, easy, simple ingredients, makes for a good recipe. Thanks for sharing. I'm also eager to see how your hutch turns out. It looks great already. I'm sure you'll do wonders when you start accessorizing it. I can't wait!

~Lavender Dreamer~ said...

I have never used that dough but it sounds like something we would love! I'll try it! Thank you!

Thimbleanna said...

Oooh, these look delicious. I've made them with ham and cheese before. Thanks for sharing your recipe!

Rocky Creek Scotties and Rocky Creek Ramblings said...


More and more, I wish I lived next door to you. These look great - and I have a box of phyllo in my freezer just looking for a recipe - think I'll try them.

Have a fabulous day.

Jean said...

Becky, I wish I had those right now. I am starving. they really look good ans easy.
Have a great day.
Jean in Virginia

Unknown said...

Yum! :)


Elizabeth and Gary said...

Hi Becky,
Yummy!. What a lovely presentation, the flowers add just the right touch and oh the cherry dessert, looks out of this world yummy.
Can't wait to see your pink hutch.
Enjoy your day,

Carrie @ Cottage Cozy said...

Oh boy do those look yummy! And beautiful too...

Stay Cozy, Carrie

Kathleen Grace said...

Mmmm, I love spinach and feta, but the chicken and walnut or crab filling sounds just as good. I would love to try these!

Duke said...

OMG, we are drooling! This sounds very, very yummy! Thank you for the recipe!

Love ya lots,
Maggie and Mitch

Miss Jean said...

I can attest to the fact that these are delicious! Becky, I'm surprised (but releaved to know) that you have Queen Anne's Lace left in your garden! Maggie says she's sorry...... :-(

Lori said...

Oh my mouth is just watering!! reminds me of Greek spinach pie! Wonder if i'd gain a bunch if I ate them all over a few days??? Thanks for recipe doll! Lori

Unknown said...

mmmm...sounds yummy. They are quite impressive looking, as well. Thanks for the recipe.

Old Centennial Farmhouse said...

OH WOW! Such beauty! These look wonderful, and you're such an expert at presentation!

amy said...

Looks so good. I always struggle with what to bring for an appetizer. These look yummy. Pretty bouquet!

the wild raspberry said...

you have been coming up with some mighty tasty recipes lately!!
fattening us up or somethin?

Wsprsweetly Of Cottages said...

~smile~ when I read things like this I KNOW how old I am getting because..I have stopped doing things like that and it really IS easy. Instead I go to Costco and buy some wonderful little tidbit and pop them in the oven...and..there ya go! Plain lazy, Becky...that's me! They do look SO delicious though!
Also..I think with all the stuff going on in our family I just plain am not hungry anymore...
Sending you a big hug!

OneOldGoat said...

Yum! I can't wait to make these for our next get together! There is woman at our local Farmer's Market who brings the most delicious spinach/feta roll - it is like a dinner roll filled with spinach and feta. But I think the phyllo dough will be so much better! Thanks for the recipe -

Beth in PA

The Library Lady said...

Yummy and beautiful!

The Library Lady
"Take surprise and delight in the little things"

Sinta Renee said...

What a nice & simple recipe! I'm going to make it up this weekend! I like the little touch with the garden bouquet also. You are so clever!

Rosemary said...

I haven't made these before, but I will now.
Thanks for the recipe!

Maryjane-The Beehive Cottage said...

Oh Becky, you always have the BEST recipes in blogland! Another one for me to print out and add to my family recipe book...and will be making very soon! Boy, am I hungry after this psot and the Cherry Almond Squares!!!!

I think of you often Becky and keep you in my prayers. You have always been an inspiration and beautiful example to me but even more if that is possible! xox

Will you be doing any flag buntings for your Etsy store any time soon? I just love them!

Have a wonderful day sweetie!


PattieJ said...

Those look delicious!! I will have to try them! I love feta cheese!

Mimi Sue said...

These sound wonderful. I love feta. I guess you eat them at room temperature? Mimi

Allidink said...

I think I've tried something like that before it was yummy! Yours look yummy!

All the best,

LRice60 said...

Mmm, thanks for the recipe. My husband loves the spinach pies at Olga's. I'll have to make these for him. Nice presentation, too.

the pleasures of homemaking said...

Those look so tastey and seem quite easy to make! Love that! Love that ironstone dish and the way you presented those tastey morsels!


Dena said...

I love this idea Becky! I'll have to remember this for the 4th!


Lallee said...

Those are one of my favorite flavors to put in my mouth! Your presentation makes them all the more tempting. It's too hot to bake so I'll just come have some of yours.

Linda Summerfield said...

I would eat rocks baked in phyllo dough.
Not only does your recipe sound wonderful, but your presentation is spectacular.

Martine said...

these look good!!

The Chateau of Remnants said...

I am going to make those this weekend!! the look so Yummy!

ps I am having a vintage swap I would if you could join or promote the Summer swap.

Jill said...

OH MY!!! YUMMMM!!! definately bookmarking this one!! Thanks for sharing!
Many Blessings!

Poppy Cottage said...

This looks so good!


Cindy said...

Yum...they look wonderful! :D

yapping cat

Sentimentally Me said...

Yum! We've got a family Gig in Massachusetts this weekend and I'm making THESE! Thanx, Beckers!

Hey * How about those Red Sox ~ Sweeeeeeeeeet!!!!!

Have a great rest of the week, my friend!! xo P

Joni said...

Hey! Can you make those for Michaela's shower? You are better than Martha Stewart! I can't believe you. You are incredible! And awesome with the camera too! Love, Joni

Anonymous said...

I tried these. Instead of Oregano, I used nutmeg, since the stuffing was similar to what I use in Manicotti.
It was SO good!

Ashlee said...

those look really yummy.

and the bouquet wrapped in twine is the perfect touch.

The Raggedy Girl said...

I had a few moments and just stopped in to say Hi. I am very busy trying to get our TO DO list done. I hope to get back to my bloggy friend really soon.

Have a wonderful week.

The Raggedy Girl

Cathy said...

Wow, everything looks yummy and the flowers photos are just beautiful.

Love it all.


Victoria Hayden said...

These look delicious!! I am going to try these! Thanks for sharing a great recipe and making my mouth water! lol.

Hugs to you,

Anita said...

Yummo! I think these are next on my list for a potluck.

Apryl said...

These are FANTABULOUS! I have been experimenting with recipes for Spinach Pie, and this is by far my favorite. What I did, though, was after I made my triangles, I brushed them with another coat of butter. It was really more butter than needed... but oh so yummy!

I've been making them to freeze just so that they are handier. But they are truly worth the time for the folding!!!