Sunday, September 19, 2010

Italian Inspired Phyllo Triangles

The veggies contents of the fridge that needed eatin' on Thursday.


preprepared phyllo, broccoli, spinach, misc greens, green onions, squash, ricotta, cooked red pepers and onions that were used for tacos earlier in the week.

A lot of the ingredients I have are leftovers from making a greek spanakopita. Last time I made that dish I threw away the ricotta because it got bad before I figured out what to do with it. So I am set out to make an Italian inspired spanakopita.


So I chopped up the red peppers and onions as well as the basil and green onions. I cooked the spinach and other greens down just enough and let them drain for a bit. Then mixed it all in a bowl with some crushed garlic about 4 cloves. I also added some marjoram.


I added the rest of the ricotta and 1/4 cup plus if shredded Parmesan cheese.


Then mixed that all together. Now on to the fun part of making the triangles. I melted about 1 stick of butter for brushing the phyllo pasties. I would have used olive oil but we didn't have enough. Also preheat your oven to 425 deg F.

Lay one phyllo sheet on a cookie sheet and brush with butter. Lay one more sheet down and brush with butter again. I used two sheets for each triangle. Then fold the two sheets in half the long way.


Place a dollop of the filling on the bottom. Then begin to fold it into a triangle.




Brush the top with butter and set aside on another baking sheet. Repeat until the triangles are done. Cut a small slit on the top of them. I don't know if this is really necessary or not but I did it. Place in the oven for 15-20 minutes. I like to turn the pan in the middle so they brown evenly. Take them out and them cool for a bit then devour!


What did I do with the broccoli and squash? Stay tuned for another post someday, maybe.