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 5–6 minutes baking time.
Serves: 16Hands-on: 25 minutesTotal: 1 hour 30 minutesDifficulty: Easy
- 2 Tbsp. butter
- 3 large onions, peeled and chopped
- 5 cloves garlic, peeled and minced
- 1 tsp. dried marjoram leaves
- ¼ tsp. salt
- ⅛ tsp. ground white pepper
- 1 package (10 oz.) frozen spinach, defrosted and squeezed dry
- ¼ cup grated Romano cheese
- 32 sheets (9" x 14") 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 2–3 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" x 14"). 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.