Spicy Broccoli Triangles

Name: Spicy Broccoli Triangles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24
Ingredients: 1 medium bunch broccoli, finely chopped (about 4 cups); 1 medium onion, chopped; 2 jalapeño peppers, minced; ½ cup fresh cilantro, chopped; 2 eggs, beaten; 2 cups dairy-free cheddar cheese shreds; 1 tablespoon olive oil, plus more for brushing; 2 tablespoons water; 16 phyllo sheets, thawed; Salt and black pepper to taste; Salsa for serving

Recipe GLPR5d31df20395350

Appetizer

45 min

106 cal

Servings: 24

Oven

Stovetop

SNAP eligible

Crispy phyllo-wrapped triangles filled with sautéed broccoli, jalapeño, onion, and dairy-free cheddar cheese. These golden appetizers are served with salsa for a flavorful, vegetarian starter.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 medium bunch broccoli, finely chopped (about 4 cups)

1 medium onion, chopped

2 jalapeño peppers, minced

½ cup fresh cilantro, chopped

2 eggs, beaten

2 cups dairy-free cheddar cheese shreds

1 tablespoon olive oil, plus more for brushing

2 tablespoons water

16 phyllo sheets, thawed

Salt and black pepper to taste

Salsa for serving

Directions

Preheat your oven to 350°F.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
Add the chopped broccoli, minced jalapeño, and 2 tablespoons of water to the skillet. Cook for another 3–4 minutes, stirring frequently, until the broccoli is tender and the water has completely evaporated.
Remove from heat and let the mixture cool completely, about 10 minutes.
Once cooled, stir in the beaten eggs, cilantro, cheese shreds, salt, and pepper until well combined.
Lay one phyllo sheet flat on a clean work surface with the short end facing you. Cover the remaining phyllo sheets with a damp towel to prevent them from drying out. Brush the exposed phyllo sheet lightly with olive oil.
Place a second phyllo sheet directly on top of the oiled sheet and brush it lightly with olive oil as well.
Using a sharp knife, cut the two-layer phyllo stack lengthwise into three long, equal strips.
Place one heaping tablespoon of filling at the end of each phyllo strip closest to you.
Fold the corner of the phyllo up and over the filling to create a triangle, then continue folding the triangle along the strip in the same direction, as if folding a flag or paper football, until you reach the end.
Place the finished triangle on a baking sheet, seam-side down. Brush lightly with olive oil. Repeat the process with the remaining phyllo sheets and filling until all filling is used.
Bake the triangles on the center oven rack for 25 minutes, or until they are golden brown and crispy.
Remove from the oven and serve warm with salsa for dipping.

Comments

Grocery List Plus Editorial Staff4.25

Phyllo dough is the only ingredient requiring a deliberate stop—most Harris Teeter and Kroger locations stock it year-round in the frozen section, but Food Lion and ALDI carry it less reliably, so budget accordingly. At roughly $0.75 to $1.00 per triangle (using a $6–8 box of phyllo, $2 broccoli, $1 cheddar, and pantry staples), the cost per serving is reasonable for a make-ahead appetizer. The 45-minute estimate understates filling prep and assembly; expect closer to 60 minutes if you're wrapping 24 triangles by hand, though the payoff is that these reheat beautifully and freeze even better. These are ideal for batch cooking and entertaining in North Carolina's mild winters, and fresh jalapeños and cilantro are easy finds year-round at any major chain.