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Spinach-Cheese Triangles

Spinach-Cheese Triangles recipe
photo by:kraft
30 min
45 min
1-1/2 doz. or 18 servings, two triangles each
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What You Need

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
pkg.  (10 oz.) frozen chopped spinach, thawed, well drained
cup  chopped, drained roasted red peppers
tsp.  garlic salt
sheets  frozen phyllo (14x9 inch), thawed
cup  (1 stick) butter or margarine, melted

Make It

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.

Kraft Kitchens Tips

Keep an eye on portion size when you enjoy this rich appetizer.
How to Prevent Dough From Drying Out
Unfold phyllo sheets; cover with wax paper and a damp towel. Keep covered until ready to use to prevent phyllo from drying out.
Make Ahead
Assemble triangles as directed; do not brush tops with butter. Place, in single layer, on baking sheets. Freeze 1 hour or until frozen. Place in freezer container between layers of wax paper. Freeze up to 1 month. Bake as directed, brushing lightly with remaining butter just before baking.
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