Spinach Triangles (Version 2)

Recipe 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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