Here are two versions of the recipe.
Saute shallots and garlic in butter. Then add white wine. Reduce the liquid, then add flour and cook for 1-2 minutes.
Add heavy cream.
Put a heaping teaspoon of mixture on the bottom right corner of buttered phyllo strip. Do not overfill or the sides will break open during baking. Fold into a triangle shape, slightly tucking in the open edges.
Tuck in the remaining edge and "glue" it with melted butter, making a smooth, tight triangle.
Butter the tops before layering a another piece of wax paper. You do not want any phyllo dough exposed to air or it will dry out in pieces.
For even browning, turn the baking sheet once after 6-7 minutes of baking.
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Saute shallots and garlic in butter. Then add white wine. Reduce the liquid, then add flour and cook for 1-2 minutes.
Add heavy cream.
Put a heaping teaspoon of mixture on the bottom right corner of buttered phyllo strip. Do not overfill or the sides will break open during baking. Fold into a triangle shape, slightly tucking in the open edges.
Tuck in the remaining edge and "glue" it with melted butter, making a smooth, tight triangle.
Butter the tops before layering a another piece of wax paper. You do not want any phyllo dough exposed to air or it will dry out in pieces.
For even browning, turn the baking sheet once after 6-7 minutes of baking.
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Spinach Triangles
(Version 1 using cream sauce)
Makes 5 dozen
1/4 C. Shallots, finely chopped
2 Tbsp. Garlic, minced
4 Tbsp. Butter
3 Tbsp. Flour
½ C. White wine
½ C. Heavy whipping Cream
2pkgs Frozen Spinach, thawed, squeeze excess water
8 oz. Feta Cheese
3 Eggs
Salt & Pepper to taste
3 pkgs. Phyllo (There are 2 pkgs. in a box)
1 lb. Butter
Makes 5 dozen
1/4 C. Shallots, finely chopped
2 Tbsp. Garlic, minced
4 Tbsp. Butter
3 Tbsp. Flour
½ C. White wine
½ C. Heavy whipping Cream
2pkgs Frozen Spinach, thawed, squeeze excess water
8 oz. Feta Cheese
3 Eggs
Salt & Pepper to taste
3 pkgs. Phyllo (There are 2 pkgs. in a box)
1 lb. Butter
Version 2 (using Philadelphia Cream Cheese)
Thaw Phyllo to room temp.
Melt four tablespoon of butter in a large skillet and sauté garlic and shallot for about 3-4 minutes. Add white wine and cook until reduced in half. Add flour and cook for 1-2 minutes, then add heavy whipping cream. Cool.
In a bowl, add spinach and shallot mixture. Combine 3 beaten eggs and feta cheese. Add salt and pepper to taste.
Melt 8 oz of butter at a time. Roll out Phyllo sheets and cut lengthwise.
Take first phyllo dough and brush with melted butter until no white part of pastry shows, repeat with second phyllo sheet. Spoon one heaping teaspoon of spinach mixture onto a bottom right corner of buttered sheets. Fold bottom corner up to top. Keep folding to make a triangular shape. Seal the edges, dabbing some melted butter if necessary.
Stack spinach triangles on Saran wrap in a freezable container. Brush tops with melted butter before layering the second sheet of Saran wrap. Freeze until needed.
Do not thaw spinach triangles before baking.
Preheat oven for 400°F. Bake on baking sheet for 12-15 minutes until golden brown. Serve immediately. These can be kept warm in a warmer for about an hour. Do not cover.
Thaw Phyllo to room temp.
Melt four tablespoon of butter in a large skillet and sauté garlic and shallot for about 3-4 minutes. Add white wine and cook until reduced in half. Add flour and cook for 1-2 minutes, then add heavy whipping cream. Cool.
In a bowl, add spinach and shallot mixture. Combine 3 beaten eggs and feta cheese. Add salt and pepper to taste.
Melt 8 oz of butter at a time. Roll out Phyllo sheets and cut lengthwise.
Take first phyllo dough and brush with melted butter until no white part of pastry shows, repeat with second phyllo sheet. Spoon one heaping teaspoon of spinach mixture onto a bottom right corner of buttered sheets. Fold bottom corner up to top. Keep folding to make a triangular shape. Seal the edges, dabbing some melted butter if necessary.
Stack spinach triangles on Saran wrap in a freezable container. Brush tops with melted butter before layering the second sheet of Saran wrap. Freeze until needed.
Do not thaw spinach triangles before baking.
Preheat oven for 400°F. Bake on baking sheet for 12-15 minutes until golden brown. Serve immediately. These can be kept warm in a warmer for about an hour. Do not cover.
Spinach Triangles
Version 2, Using Philadelphia Cream Cheese
1 tbsp. of Unsalted butter
3 Shallots, finely minced
2 Cloves garlic, finely minced or grated
1/4 cup(s) of White wine
2 Pkgs. frozen, chopped spinach (10 oz each), thawed, squeezed
4 ounce(s) of Crumbled feta cheese
4 ounce(s) of Softened Philadelphia Cream Cheese
1 Egg
1/2 tsp. of Salt
1/2 tsp. of Pepper
1 pound(s) of Phyllo dough (about 36 sheets), thawed
2 Sticks of unsalted butter, melt one stick at a time
Pre-heat medium-size frying pan on medium-high heat. Melt one tablespoon of butter and sauté shallot for about 2-3 minutes. Add garlic and sauté for another minute. Add white wine and cook until reduced in half. Cool off the heat, for 5 minutes.
In a medium bowl, add spinach, feta cheese, softened cream cheese, shallot mixture, one egg, salt and pepper and mix well until combined.
Melt one stick of butter at a time. Roll out thawed phyllo sheets and cut lengthwise.
Using a pastry brush, take first phyllo sheet and brush with melted butter until no white part of pastry shows, repeat with second phyllo sheet.
Spoon one heaping teaspoon of spinach mixture on the bottom right corner of buttered, doubled phyllo sheet. Fold bottom corner up to top into a triangular shape. Keep folding like folding a flag. Seal the edges, dabbing some melted butter if necessary. Repeat with remaining phyllo sheets and spinach mixture. Makes about 30 triangles.
Layer spinach triangles in a freezable container; 9x9 square baking pan will fit 8 triangles per layer. Brush tops with melted butter before covering with a sheet of plastic wrap. Can be double-stacked. Cover well with plastic wrap then with foil and freeze until needed.
Do not thaw spinach triangles before baking. Preheat oven for 400°F. Bake on foiled-lined baking sheet for 10-12 minutes until light, golden brown (2-3 minutes longer if frozen). Serve immediately. These can be kept warm in a warmer for about an hour. Can be reheated in oven the next day.
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