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June 2018

Spinach Recipes

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Country Style Venison Stew

Country Style Venison Stew Recipe
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Greek Spinach Triangles Recipe

Greek Spinach Triangles recipe and other spinach recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Greek Spinach Triangles recipe  PDF


1 c Butter or margarine
1 pk Phyllo pastry
2 Eggs beaten
1 Onion finely chopped
8 oz Cream cheese cut in chunks
1/4 ts Pepper
1/2 lb Feta cheese
20 oz Frozen chopped spinach
To cut calories, you may use butter flavored cooking spray in place of the butter. Cook spinach according to directions and drain well. Mi all ingredients e cept butter and pastry. Refrigerate mi ture at least 1 hour. Open package of dough and cut a strip 2 wide, cutting through all layers. Cover remaining dough with a damp cloth to keep from cracking. Separate dough so that you have 2 sheets for each triangle. Brush the dough with melted butter and put 1 rounded teaspoon spinach mi ture at the top of the strip. Fold pastry over like folding a flag. Place on well buttered baking sheet and brush top with butter. Bake at 375 deg. for 20 min. Serve warm. To freeze the triangles before cooking, butter both sides of triangle and wrap well. Bake when needed.

Greek Spinach Triangles recipe and other spinach recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
258 people have voted
Last Reviewed on 2018-06-25



Monday, Jun 25 2018 Download & Print Greek Spinach Triangles recipe  PDF   Spinach recipes RSS   Thumsb up

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1 lb Chestnuts shelled 2 tb Butter 1 lb Mushrooms quartered 2 tb Flour 1 1/2 c Light cream 1/2 ts Salt 1/8 ts Pepper 1 tb Parsley chopped Prick shells and place chestnuts in cold water boil 15 minutes. Drain and remove shells. Skin and quarter the nuts. Heat butter in skillet and cook quartered mushrooms until lightly browned. Blend in flour slowly add cream and seasoning. Add nuts. Heat thoroughly and garnish with chopped parsley. Serve with hot pone or with hot baked potatoes. Yield: 3 to 4 servings. ...

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