SPINACH TRIANGLES
Preparation time: 20 minutes if baked in pan, 40 if
turnovers or rectangles
Yield: 18 servings
1 to 3-tablespoons olive oil
2-cups onion, minced
1-teaspoon salt
1-teaspoon pepper
1-tablespoon dill, minced
3-tablespoons parsley, minced
2-pounds spinach, frozen, thawed, squeezed, chopped
3 garlic cloves, minced
3-tablespoons whole-wheat flour
3-cups tofu ricotta
Oil spray
1-pound whole-wheat phyllo pastry leaves (about 20 leaves)
defrosted
In a large skillet, heat oil over medium heat. Sauté the onions, salt, pepper, and
spices. Add the spinach, dill, and
parsley.
Stir in the flour to thicken and then remove from heat. Let it cool.
Mix in the tofu ricotta.
Baked in Pan-In a
sprayed 9 x 13-inch baking pan, place a sheet of phyllo dough letting the edges
go up the sides. Spray with oil and
repeat until you have 10 oiled sheets.
Add half the filling, spreading it to the edges, then repeat with 10
more sheets of oiled phyllo, followed by remaining filling. Put the rest of the sprayed phyllo on top,
tuck in the edges, and bake uncovered at 350 degrees for about 1 hour or until
golden and crispy. Cut into squares and
serve hot or room temperature.
Triangular Turnovers-Triangular
turnovers can be made for individual servings by spraying 2 sheets with
oil. Fold them over lengthwise. Place 2-tablespoons of the filling in the
lower quarter of the rectangle in the upper triangle. Fold bottom of lower edge of lower quarter
triangle over top quarter triangle.
Spray in-between sheets. Continue to fold and retain the triangular
shape. Spray top.
Rectangular Turnovers-A
rectangle can be made by spraying 2 sheets with oil. Folding the sheet in half lengthwise and
spray again. Place about 2-tablespoons
of the mixture in the bottom. Fold in
the sides. Fold the bottom half over the
mixture and roll it over and tuck in any dough under the rectangle. Spray
top.
