Phyllo Triangles Servings: 30 triangles Time: 2 hours 10 sheets phyllo pastry 1/3 cup melted butter (preferably unsalted) 1 10 oz package fresh spinach or swiss chard 2 tsp oil 2 cloves garlic, minced 1/4 cup red pepper, finely chopped 2/3 cup freshly grated parmesan cheese 1/4 cup ceam cheese, softened (room temperature) 1/2 tsp lemon rind, grated 1/2 tsp freshly ground pepper Spinach Parmesan Filling Rinse spinach in colander. Place in a large pot with just water clinging to leaves. Cook, covered, over medium heat for about 5 minutes or until wilted. Drain, squeeze dry and chop. In small skillet, heat oil over medium heat. Cook onion, garlic and red pepper for about 3 minutes or until softened. In bowl, combine spinach, onion mixture, 1/3 cup of the parmesan, cream cheese, lemon rid and pepper. Set aside. Place 1 sheet of phyllo on work surface. Cover remaining phyllo with slightly damp tea towel. Lightly brush phyllo with butter. Place a second sheet on top and lightly brush with butter. Sprinkle with heaping tablespoon of remaining parmesan. Using sharp knife, cut sheets lengthwise into six 2" strips. Spoon 2 tsp of the filling about 1/2" in from end of each strip. Fold one corner of phyllo over filling so bottom edge of phyllo meets side edge to form a triangle. Fold up triangle. Continue folding triangle sideways and upward until end of phyllo strip is reached. Working quickly, repeat with remaining ingredients. Transfer to baking sheet. Brush each triangle lightly with butter. Triangles can be prepared to this point and frozen on baking sheets. Transfer to airtight containers and freeze for up to two weeks. Do not thaw before baking. Bake in 375 F for about 20 minutes. Comments: Although this is time-consuming, these are so much better than any of the packaged ones you can purchase. Return to Appetizer Recipes