Caramelized Onion and Spinach Triangles

Make these little puffs ahead of time and freeze them. When unexpected guests drop in, just bake them from frozen; add another 5 to 6 minutes baking time.

Serves: 16Hands-on: 25 minutesTotal: 1 hour 30 minutesDifficulty: Easy

Serves: 16


  • 2 Tbsp. butter
  • 3 large onions, peeled and chopped
  • 5 cloves garlic, peeled and minced
  • 1 tsp. dried marjoram leaves
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground white pepper
  • 1 package (10 oz.) frozen spinach, defrosted and squeezed dry
  • 1⁄4 cup grated Romano cheese
  • 32 sheets (9-by-14-inch) frozen phyllo dough, thawed
  • Olive oil cooking spray


  • Preheat oven to 375°F.
  • In large skillet, melt butter over medium heat. Add onions; cook and stir until onions start to turn golden, about 15 minutes. Add garlic, marjoram, salt, and pepper; cook and stir for another 2 to 3 minutes.
  • Remove from heat and place in large bowl; cool for 30 minutes. Add spinach and Romano cheese to onion mixture; stir to combine.
  • Place a sheet of phyllo dough on work surface. Spray lightly with the cooking spray and top with another sheet. Cut into three strips (3-by-14-inch). Place 2 teaspoons of the onion and spinach mixture at base of each strip. Fold strips into triangles as you would fold a flag. Spray with cooking spray and place on baking sheet. Repeat with remaining phyllo and filling.
  • Bake the triangles for 20 minutes until light golden brown.