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Cheese Filled Triangles

Cheese Filled Triangles

  • Prep

    45 m
  • Cook

    15 m
  • Ready In

    1 h
Kathleen

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 {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. 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.
  4. 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

Jeannette
51

Jeannette

12/25/2006

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 and egg - instead added to cooled spinach and onion mixture. --------------------------------------------------------------------------------------------------------------------------------------------------------- For the reviewer looking for suggestions on shaping triangles: I used 3 sheets of phyllo per turnover, brushing with butter between each layer. Cut layered sheets lengthwise with a pizza cutter into long strips. Put spinach filling at lower end of strip and fold bottom corner up over filling to side edge (at a 45 degree angle), forming a triangle - then fold triangle over to opposite edge (like folding a flag) and continue this back and forth motion. At the end seal edges with extra melted butter. Keep extra phyllo sheets covered with plastic wrap to prevent them from drying out while you work. Hope this helps!

ERINPT
33

ERINPT

2/13/2004

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 from drying out. Only take out what you need. I used two sheets of dough instead of one, I also cut the dough (width wise) into ~2 1/2 inch strips which made the triangles smaller. This was a better "finger food" size for the party I made them for. Also, doing it this way made enough to stick in the freezer for another occasion. I think I made ~100 triangles. I will make this recipe again. Thank you.

Nikki
32

Nikki

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 and it worked much better than a knife, which usually tears the dough. I find spraying the phyllo with Pam is easier and faster than brushing with butter.

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