Appetizers are probably my favorite thing to order at a restaurant. I can totally see why the whole tapas thing is so popular now here. It was my favorite thing about Spain. Going out to dinner is great, but going out to dinner AND getting to try a whole ton of stuff is the best. My love of dips probably is one of the things that makes me love appetizers so much. Most of them come with a dip. Sometimes we like to make a few appetizers for dinner at home just to enjoy the fun sharing and tasting that comes with tapas.
Today I want to share with you my Spinach Filo Triangles. I LOVE fill. I think it gives instant elegance to any appetizer. Plus it is relatively easy to use. I used to think it was really difficult. The hardest part is not ripping the dough. As long as it is dethawed for a full 24 hours, or according to the package, ripping is not that big of a deal. Oh and the butter thing. I don’t use butter between layers. That seems hard and messy. I use spray olive oil instead. Fast, easy, low mess.
The inside of these babies are stuffed with spinach, ricotta, and some other yummy stuff. They are pretty irresistible. Oh, and that crispy, flakey crust. So good.
Obviously you can make these for a party or a pot luck. But they are also good for an appetizer dinner at home. Do you ever eat just appetizers? What is your favorite course at a restaurant?
Spinach Filo Triangles
Prep Time: 30 minutes
Cook Time: 20-25 minutes
Keywords: bake appetizer side snack
Ingredients (12 servings)
- 2 teaspoons olive oil
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 10 ounces frozen spinach, defrosted and water squeezed out
- 1/2 pound ricotta cheese
- 1 egg
- handful parmesan cheese
- pinch nutmeg
- salt and pepper to taste
- 24 sheets of filo dough (half frozen package defrosted)
- 1 tablespoon butter, melted
- olive oil cooking spray
Sautee the onion and garlic until the onion is translucent. Combine the spinach, onion, garlic, ricotta, egg, parmesan, nutmeg, salt, and pepper to taste in a small bowl.
Heat the oven to 350 degrees.
Take one filo sheet and spray it with oil or brush it with butter. Layer three more sheets, adding oil or butter to each sheet.
Cut the sheets into three pieces. Put between 1-2 tablespoons filling on one end. Fold the sheets over, lengthwise. Begin folding the end with the spinach to form a triangle (like a flag or paper football). Continue folding until you reach the end. To seal, add oil or butter. Brush the folded triangles with butter.
Place on a greased cookie sheet. Continue until you have used all of the filo.
Bake at 350 for 20-25 minutes.