Spinach-Phyllo Triangles by djeane
1 (10 ounce) pkg frozen chopped spinach, thawed
1/3 c. minced onion
2 T. Butter or margarine, melted
1 C grated parmesan cheese
3/4 C (3 oz.) Shredded sharp cheddar cheese
1 egg, beaten
3 T. Soft breadcrumbs
1/2 tsp garlic powder
1/2 tsp ground red pepper
1/4 tsp salt
dash of hot sauce
1/2 (16 oz.) Pkg frozen phyllo pastry, thawed
1 c. butter or margarine, melted and divided
paprika
Fresh spinach leaves (optional)
Drain thawed spinach well, pressing between paper towels
until barely moist. (I use a ricer to do this). Sauté onion in 2 T. butter in a
skillet until tender. Add spinach, parmesan cheese, and next 7 ingredients, stir
well. Cut sheets of phyllo lengthwise into 3 inch strips. Working with one strip
at a time, brush each strip lightly with melted butter. Keep remaining strips
covered. Place 2 t. 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.
Place triangles, seam side down, on ungreased baking
sheets. Brush tops lightly with remaining melted butter. Bake at 325 degrees for
30 to 35 minutes. Drain on paper towels. Sprinkle triangles with paprika. Can be
served on a bed of fresh spinach leaves. Makes about 3 1/2 dozen.
I make these ahead and freeze uncooked on baking sheets.
After they are frozen you can stack in layers with parchment or waxed paper in
containers. I bake them frozen.