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My review
Cheese Filled Triangles
Kathleen
"The only tricky part of this recipe is working with phyllo, and once you get the hang of it, it's fun. Sometimes you get a bad batch of phyllo that rips and tears easily, so I always buy an extra just in case. I have frozen these before baking. Just add a few minutes to cooking time when you cook them in a frozen state. I have also doubled this recipe for large parties."
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Ingredients
1 h servings 123Original recipe yields 36 servings (36 pastries)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
- Preheat oven to 400 degrees F (200 degrees C).
- Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
- Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.
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Reviews
Read all reviews 7289 Ratings
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Most helpful positive review
1/1/2006
Delicous and easy, but time consuming. Made the following changes - reduced salt to 1/2 teaspoon, added 2 tablespoons of grated parmesan and 1 teaspoon of lemon juice, did not pre-cook cheeses a...
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1/1/2006
Delicous and easy, but time consuming. Made the following changes - reduced salt to 1/2 teaspoon, added 2 tablespoons of grated parmesan and 1 teaspoon of lemon juice, did not pre-cook cheeses a...
9/1/2004
These were really good but I altered the recipe a bit. I added a clove of garlic, substituted ricotta for the cottage cheese and added 1/4 C of Parmesan. To cut the phyllo I used a pizza wheel a...
12/17/2002
This recipe took some time, but was fun to make. I had never used Phyllo dough and a friend gave me some good pointers. Keep the dough covered with plastic wrap then a wet towel to keep it fro...
1/26/2003
This is an easy and delicious recipe! I found the blend of the spinach and other filling ingredients to be perfect, and the phyllo dough was no trouble to work with, as long as I kept a damp ...
5/18/2003
This was the first time I used phyllo dough, what an experience. I changed some things from this recipe. First of all, after I created the filling I added about 50 small cooked chopped shrimp....
5/4/2003
These tasted great but definitely were time consuming. I made them for a baby shower and wish I had brought more, as they were gone immediatley. I ended up spraying the triangles with butter f...
7/22/2003
These are terrific for both fancy and casual events. They're a bit time-consuming to make, but well worth it. I've made these several times, and they disappear QUICKLY, so put some aside befor...
6/24/2002
This recipe is a great appetizer! It can be used for formal dinner parties or everyday dinners. I was very pleased with it even my first time making it. To lower the fat content I bought Athe...
8/3/2003
It took me a little longer to do this than the stated prep time. These were really good and I will definately make them again for a special occasion. I only used 1/2 of the dough even though I...