Spinach Triangles
Servings 20Servings
Prep Time 2hours 20 minutes
  1. Preheat the oven to 425 F. Thaw the frozen spinach and squeeze dry.
  2. Heat the olive oil in a saucepan over medium heat. Add the shallot and cook until tender. Remove the saucepan from the heat and stir in the egg, spinach, Parmesan cheese alternative, and pepper. Stir until blended. Set aside.
  3. Unwrap the phyllo dough and, with a serrated-edge knife, cut strips lengthwise about 2 inches wide. Place on wax paper, covering with a lightly damp towel (to prevent drying out). Working with one strip at a time, brush one side with melted safflower margarine. Place 1 teaspoonful of the spinach mixture at the end of the strip. Fold one corner diagonally over the mixture, making a right angle… continue in this manner until the complete strip forms a finished triangle. Repeat the process with the remaining strips until all the spinach filling is used.
  4. Place the filled triangles on ungreased baking sheets, brush the tops with the melted margarine. Bake in the preheated oven for about 15 minutes until golden brown. Serve immediately.
Recipe Notes

Wonderful make-ahead appetizers!

Nutritional Information

Per Serving: Calories: 87, Cholesterol: 11mg, Dietary Fiber: .4g, Protein: 2g, Sodium: 119mg, Carbohydrate: 6g, Total Fat: 7g, Saturated Fat: 1g, Calories from Fat: 66%, Calories from Carbohydrates: 24%, Calopies from Protein: 10%

There is no Nutrition Label for this recipe yet.