Spinach Phyllo Triangles

DifficultyDifficult
Yield8 servings
Prep45 mins
Cook15 mins

13.5g

Net Carbs

6.5g

Protein

18.9g

Fat

2.0g

Fiber

257

Calories

Spinach Phyllo Triangles
Cooking tip: Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.

Ingredients:

  • 2 teaspoons Garlic
  • 1 10 oz package Frozen Chopped Spinach
  • 1/3 cup Ricotta Cheese (Whole Milk)
  • 10 sheet doughs Phyllo Dough
  • 1/2 cup Unsalted Butter Stick
  • 1/2 cup, crumbled Feta Cheese
  • 1 large Egg (Whole)
  • 1 1/2 teaspoons Paprika
  • 1 tablespoon Light Olive Oil
  • 2 tablespoons Parsley

Directions:

  1. Preheat oven to 375°F. Brush a jelly-roll pan or baking sheet lightly with butter.
  2. In a large pan over medium heat, sauté garlic in oil until aroma is releases, about 3 seconds. Turn off heat and add spinach. Toss with garlic oil well and transfer to a large bowl. Mix in feta, ricotta and salt and pepper to taste.
  3. Stir in egg and mix until ingredients are well combined. Arrange phyllo sheets atop one another and cut crosswise into thirds. Cover 2 stacks with plastic wrap and a kitchen towel to keep them from drying out.
  4. Separate one strip from the exposed stack and brush it lightly with melted butter; fold in half lengthwise to form a narrow strip.
  5. Place a scant tablespoon of filling at one end and fold up flag-style to form a triangular pastry. Place on prepared sheet. Repeat process to make 28 triangles (you will have 2 phyllo strips left over).
  6. Brush tops and sides of triangles with butter every time you finish a row, and sprinkle with parsley and paprika. (If frozen, cover with plastic wrap, then heavy-duty foil, crimping edges tightly. Remove both coverings before baking, but do not defrost.)
  7. Bake triangles until golden and slightly puffed in centers, about 12 to 15 minutes (or 20 to 25 minutes if frozen).

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