Serves 24
45 min
Spicy Broccoli Triangles
Recipe GLPR5d31df20395350
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.
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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.
