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Rutabaga, Cheese & Spinach-Stuffed Phyllo Triangles


  • 1/4 lb. spinach
  • 1 1/2 cups cooked, mashed rutabaga, at room temperature or chilled
  • 6-8 tablespoons butter (or liberally use cooking spray)
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon sugar
  • 1 cup grated asiago cheese
  • Salt and pepper, to taste
  • 9 sheets packaged phyllo dough, thawed and brought to room temperature


  • Place spinach and a few tablespoons of water in a pot; bring to a simmer and cook until wilted, about 3 minutes.
  • Run spinach under cool water; squeeze to remove excess liquid and chop.
  • Combine chopped spinach, mashed rutabagas, nutmeg, sugar, asiago cheese, and salt and pepper. Melt butter and set aside.
  • Carefully unfold the packaged dough.
  • Pull off a sheet and place on work surface with long edge facing you. Brush pastry surface lightly with a little butter, emphasizing the edges. Place another pastry sheet over the first and brush with butter. Repeat with a third sheet. (To prevent remaining dough from drying out, place a slightly damp towel over dough.)
  • Cut brushed layers vertically into 6 strips.
  • Place one heaping tablespoon of filling at bottom of each strip. Fold up each strip like a flag; that is, start at the bottom near the filling and fold the dough over the filling to form a triangle, then continue to fold triangle back and forth up the strip.
  • Place folded pastry on a baking sheet. Continue this process with the remaining filling and pastry sheets.
  • Lightly brush stuffed pastries with remaining butter.
  • To bake, preheat oven to 375. Bake until golden brown, 20-30 minutes