Wednesday, September 12, 2007

Spinach-Cheese Triangles

This simple, delicious recipe is great to use for your first time working with phyllo dough.

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
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

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.

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