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Appetizers

Spinach-Cheese Triangles

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

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

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

Size-Wise
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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