Ingredients Needed for Baby Spinach Cheesy Phyllo Triangles
For the filling:
1 tablespoon vegetable oil
2 spring onions, chopped
2 garlic cloves, crushed
3.5 ounces of baby spinach
3 tablespoons of fresh dill
2 tablespoons of fresh parsley
4 ounces of feta, crumbled
4 ounces of ricotta, crumbled
For the triangles:
6 phyllo sheets
vegetable oil for coating
How to Cook Baby Spinach Cheesy Phyllo Triangles
- For the filling:
Heat the oil in a skillet over low heat, then add the spring onion, garlic, and baby spinach. Cook and stir for 1-2 minutes.
- Remove from heat. Add the dill, parsley, feta, ricotta, and the egg. Season with salt and pepper and mix all until even.
- For the triangles:
Place 3 phyllo sheets one on top of the other. Cover each one with vegetable oil using a brush. Cut them together into 3 long and equally wide stripes. Do the same with the other 3 phyllo sheets.
- For each stripe add 2 tablespoons from the filling mixture on one end and wrap it in a triangular shape. As you wrap them, coat them with vegetable oil.
- Place the 6 triangles on a parchment paper-lined baking tray and bake for 25 minutes at 360⁰F/180⁰C.