1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/3 cup chopped, drained roasted red peppers
1/4 tsp. garlic salt
12 sheets frozen phyllo (14x9 inch), thawed
1/2 cup (1 stick) butter or margarine, melted
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Let's Make It
Preheat oven to 375°F. Beat cream cheese, spinach, peppers and garlic salt with electric mixer on low speed until well blended.
Place 1 of the phyllo sheets on clean work surface. Brush lightly with butter. Cut phyllo into three lengthwise strips. Spoon about 1 tsp. of the filling 1 inch from one end of each strip. Fold end of phyllo over filling at 45-degree angle. Continue folding as you would fold a flag to form a triangle that completely encloses filling. Repeat with remaining phyllo and filling. Place triangles, seam-sides down, on baking sheet; brush with remaining butter.
Bake 12 to 15 min. or until golden brown. Serve warm.
Keep an eye on portion size when you enjoy this rich appetizer.
How to Prevent Dough From Drying Out
Unfold phyllo sheets; cover with wax paper and a damp towel. Keep covered until ready to use to prevent phyllo from drying out.
Assemble triangles as directed; do not brush tops with butter. Place, in single layer, on baking sheets. Freeze 1 hour or until frozen. Place in freezer container between layers of wax paper. Freeze up to 1 month. Bake as directed, brushing lightly with remaining butter just before baking.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 1-1/2 doz. or 18 servings, two triangles each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.