Spinach Triangles

A treat for the entire family, this classic Greek appetizer features spinach and feta cheese (or tofu!) wrapped in flaky, golden-brown triangles.


Spinach Triangles Recipe by Brenda Walsh

Download and Print the Recipe Recipe Download

(VEGAN) Recipe Download

Ingredients
  • 1 medium onion, coarsely chopped
  • 3 cups fresh mushrooms, coarsely chopped
  • 11 cups fresh baby spinach
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon Better than Bouillon No Chicken
  • 1 tablespoon McKay’s Chicken Seasoning Base
  • ¼ teaspoon cayenne
  • ½ cup feta cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup shredded parmesan cheese
  • 1 package phyllo dough
Directions:

Sauté onions and mushrooms in a skillet that has been sprayed with non-stick cooking spray over medium hot until onions are clear. Drain off any excess liquid. Add spinach, salt, McKay’s Chicken Seasoning, Better than Bouillon No Chicken Base, red pepper flakes, and cayenne. Cook until spinach is wilted. Add cheeses and stir to combine.

Unroll the phyllo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn’t dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and cover with the towel. Using two strips of filo dough, spray with non-stick cooking spray. Place one tablespoon of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.

Spray the tops of each with non-stick cooking spray, then bake for 7 to 10 minutes at 400 or until golden and crisp. Serve hot.

Yield: 27 Triangles


(VEGAN) Spinach Triangles

Ingredients
  • 1 medium onion, coarsely chopped
  • 3 cups fresh mushrooms, coarsely chopped
  • 11 cups fresh baby spinach
  • 1 teaspoon salt
  • 1 teaspoon Better Than Bouillon No-Chicken Base
  • 1 tablespoon McKay’s Chicken Style Seasoning
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon cayenne
  • ½ cup silken tofu, crumbled
  • 1 16-ounce package phyllo dough
Directions:

Sauté onions and mushrooms in a skillet that has been sprayed with nonstick cooking spray over medium hot until onions are clear. Drain off any excess liquid. Add spinach, salt, McKay’s Chicken Seasoning, Better Than Bouillon base, red pepper flakes, and cayenne, and tofu.

Unroll the phyllo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn’t dry out and become brittle. Using a sharp knife, cut the fillo into 3 x 11-inch strips and cover with the towel. Separate two strips of fillo dough and spray with nonstick cooking spray. Place one tablespoon of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.

Spray the tops of each with nonstick cooking spray, then bake for 7 to 10 minutes at 400 degrees or until golden and crisp. Serve hot.

Yield: 27 Triangles

Cooking with Miss Brenda

Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!

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