Spinach-Phyllo Triangleshouston, Texas
Delicious spinach-filled phyllo triangles offer a crispy, flaky exterior with a savory, cheesy spinach filling. Perfect as an appetizer or snack, their rich flavors and crisp texture make them a crowd-pleaser for gatherings and family dinners alike.
Ingredients
- 10 oz. frozen chopped spinach, thawed ⓘ
- 1/3 cup minced onion ⓘ
- 2 Tbsp. butter, melted ⓘ
- 1 cup grated Parmesan cheese ⓘ
- paprika ⓘ
- 16 oz. frozen phyllo pastry, thawed ⓘ
- 1 cup butter, melted
- 3 Tbsp. soft breadcrumbs ⓘ
- 1/2 tsp. garlic powder ⓘ
- 1/2 tsp. ground red pepper ⓘ
- 1/4 tsp. salt ⓘ
- Dash hot sauce ⓘ
Instructions
- Drain the thawed spinach well, pressing between paper towels until barely moist.
- Saute minced onion in 2 tablespoons of melted butter in a skillet until tender.
- Add the drained spinach, grated Parmesan cheese, garlic powder, ground red pepper, salt, and hot sauce to the skillet.
- Stir well until all ingredients are combined.
- Preheat oven to 375°F (190°C).
- Lay one sheet of phyllo pastry on a work surface and brush lightly with melted butter.
- Place a small spoonful of spinach mixture at one end of the phyllo sheet.
- Fold the corner over the filling to form a triangle, then continue folding in a triangle shape, maintaining the shape.
- Repeat with remaining phyllo sheets and filling.
- Place triangles on a baking sheet and brush with additional melted butter.
- Bake in the preheated oven for about 20 minutes or until golden brown.
- Serve warm.
Tips & Substitutions
For a crispier texture, make sure to brush each layer of phyllo with melted butter and avoid overfilling the triangles. If you don't have Parmesan cheese, feta works well for a tangy flavor. You can also enhance the filling with herbs like dill or mint for a Mediterranean twist, reminiscent of Greek Spinach Pie (Spanakopetes).
Serving Suggestions
Serve these delicious spinach-phyllo triangles warm as an appetizer or snack. They pair beautifully with a refreshing Cucumber Salad (Lo-Cal) or a light Arugula, Egg And Tomato Salad. For an added touch, serve with a yogurt-based dip or a zesty hot sauce on the side for dipping.
Storage & Reheating
To store leftovers, place the baked triangles in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crisp again. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach-Phyllo Triangleshouston, Texas contains roughly 263 calories, with 7g protein, 37g carbohydrates, and 10g fat. It is an excellent source of vitamin C (54% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 713mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. You'll need about 1 pound, which should be cooked and drained well before adding to the filling. Sauté it briefly with the onions to ensure it’s tender and incorporates well with the other ingredients.
Can I prepare these triangles ahead of time?
Absolutely! You can assemble the triangles and freeze them before baking. Just make sure to place parchment paper between layers to prevent sticking. When ready to bake, cook them straight from the freezer, adding a few extra minutes to the baking time.
What can I serve these triangles with?
These triangles are versatile and can be served with a variety of sides. Consider pairing them with a light salad or serving them alongside Mediterranean recipes like Tomatoes Au Gratin (Low-Fat) for a complete meal. They also make great finger food for parties!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).