Spinach Or Mushroom Phyllo Triangles

Name: Spinach Or Mushroom Phyllo Triangles
Cook time: 15 min
Total time: 15 min
Yield: 32 servings
Cuisine: Greek
Ingredients: 1 1 ½ recipes Duxelles, stirring in 2 ounces soft goat cheese; 1 Filling for Spanakopita, omitting the eggs; 4 tablespoons (½ stick) butter; 8 sheets phyllo dough, thawed if frozen

0sPrep Time
15m Cook Time
15m Ready In

Cuisine : Greek
Course : Snack

These phyllo triangles are filled with either a rich mushroom duxelles with goat cheese or a classic spinach filling, then baked until golden and crisp. They make a delightful appetizer or snack.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(32 servings) Units:

As Written US Metric

Show sub-recipe ingredients

1 1 ½ recipes Duxelles, stirring in 2 ounces soft goat cheese (opens in new tab)
- 8 ounces mushrooms
- 2 tablespoons butter
- ¼ cup minced shallots, onions, or green onions (white part only)
- 2 tablespoons dry sherry, dry red or white wine, Madeira, or port
- (¼ cup heavy cream)
- (Finely grated zest of ½ lemon)
- Salt and black pepper to taste
- Pinch of dried thyme or grated or ground nutmeg
Sub-recipe steps
1. Chop very fine or pulse in a food processor until they resemble oatmeal: 8 ounces mushrooms
2. Squeeze about ½ cup of the mushrooms at a time in a thin cotton towel, wringing them very hard to extract their juices. The mushrooms will be in a solid lump if you have squeezed hard enough.
3. Melt in a medium skillet over medium-high heat until the foam subsides: 2 tablespoons butter
4. Add and cook briefly, until softened: ¼ cup minced shallots, onions, or green onions (white part only)
5. Add the mushrooms and cook, stirring often, until they have begun to brown and there is very little liquid left, 5 to 6 minutes. Stir in: 2 tablespoons dry sherry, dry red or white wine, Madeira, or port
6. Cook until completely evaporated. Stir in: (¼ cup heavy cream); (Finely grated zest of ½ lemon); Salt and black pepper to taste; Pinch of dried thyme or grated or ground nutmeg
7. Let cool. Refrigerate in a covered container for up to 10 days or freeze for up to 3 months.
1 Filling for Spanakopita, omitting the eggs (opens in new tab)
- 2 pounds spinach
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- ¼ cup minced dill or parsley
- 4 large eggs
- 8 ounces feta, crumbled
- 2 tablespoons grated Kefalotiri or Parmesan cheese
- ½ teaspoon salt
- 1 stick (4 oz or 115g) unsalted butter
- 1 pound phyllo dough, thawed if frozen
Sub-recipe steps
1. Stem, wash well, and coarsely chop: 2 pounds spinach
2. Heat in a large skillet over medium heat: 2 tablespoons olive oil
3. Add and cook until softened, 5 to 7 minutes: 1 large onion, finely chopped
4. Add the spinach a handful at a time. Cook until the spinach is wilted and the liquid is released, about 5 minutes. Increase the heat to high and cook, stirring often, until the liquid is evaporated and the spinach is dry, 7 to 10 minutes. Stir in: ¼ cup minced dill or parsley
5. Let stand until cool enough to handle, then transfer to a colander and squeeze to remove the excess liquid. Beat in a medium bowl: 4 large eggs
6. Add the spinach mixture along with: 8 ounces feta, crumbled; 2 tablespoons grated Kefalotiri or Parmesan cheese; ½ teaspoon salt
7. Lightly oil a 13 × 9 × 2-inch baking dish. Melt: 1 stick (4 oz or 115g) unsalted butter
8. Unroll on a dry work surface: 1 pound phyllo dough, thawed if frozen
9. Trim the dough into a 9 × 13-inch rectangle. Cover with a dry towel and cover the dry towel with a damp towel. Lay 1 sheet of phyllo in and up the sides of the prepared baking dish and brush lightly with butter. Top with 7 more phyllo sheets, brushing each lightly with butter. Spread the spinach mixture over the phyllo. Top with 8 more sheets, brushing each with butter. Roll the overhanging phyllo from the sides to form a border all the way around. With a thin, sharp knife, cut the pie into squares or diamonds, but do not cut through the bottom or the filling will leak onto the pan. Refrigerate for 30 minutes.
10. Preheat the oven to 375°F.
11. Bake the pie until crisp and golden, about 45 minutes. Remove from the oven and let cool for a few minutes. Cut the squares or diamonds right through to the bottom and serve.
4 tablespoons (½ stick) butter
8 sheets phyllo dough, thawed if frozen

Let's Prepare

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1 1 ½ recipes Duxelles, stirring in 2 ounces soft goat cheese
1 Filling for Spanakopita, omitting the eggs
4 tablespoons (½ stick) butter
8 sheets phyllo dough, thawed if frozen

Let's Cook

Step 1.

Prepare one of the following: 1 ½ recipes Duxelles, stirring in 2 ounces soft goat cheese; Filling for Spanakopita, omitting the eggs
Step 2.

Preheat the oven to 375°F. Grease a baking sheet. Melt in a small saucepan: 4 tablespoons (½ stick) butter
Step 3.

Lay on a work surface and cover with a damp towel: 8 sheets phyllo dough, thawed if frozen
Step 4.

Remove 1 sheet of phyllo and lay it on the work surface, with a long side facing you. Brush lightly with melted butter, lay a second sheet on top, and brush it with melted butter. Cut the sheets vertically into 2 ½ -inch-wide strips. Cover the strips with a sheet of wax paper or plastic wrap and cover that with a damp towel. Working with 1 strip at a time, scoop up a rounded teaspoon of the filling and pat it over the bottom right-hand corner of the strip, so that it fills the entire corner. Fold the corner to the other side to make a triangle and continue folding to the end of the strip, as if folding a flag, shown here. Place on the baking sheet and brush the top with melted butter. Repeat with the remaining phyllo and filling. Bake until lightly browned, about 15 minutes. Serve hot.