Spinach Triangles


  • 1 medium onion, coarsely chopped
  • 3 c. fresh mushrooms, coarsely chopped
  • 7 c. fresh baby spinach
  • 1 tsp. salt
  • 1 Tbsp. McKay’s chicken style seasoning
  • 1 tsp. red pepper flakes
  • 1/4 tsp. cayenne
  • 1 9.5-oz. package MorningStar Farms Grillers Chik’n Veggie Patties, diced
  • 1/2 c. silken tofu
  • 1 16-oz. package filo dough


  1. Sauté onions and mushrooms in a skillet that has been sprayed with nonstick cooking spray over medium hot until onions are clear.
  2. Drain off any excess liquid. Add spinach, salt, McKay’s Chicken Seasoning, red pepper flakes, cayenne, and diced MorningStar Farms® Grillers® Chik’n Veggie Patties.
  3. Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn’t dry out and become brittle.
  4. Using a sharp knife, cut the filo into 3 x 11-inch strips and cover with the towel. Separate two strips of filo dough and spray with nonstick cooking spray.
  5. Place one tablespoon of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag.
  6. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
  7. Spray the tops of each with nonstick cooking spray, place on parchment-lined baking sheet and bake for 7 to 10 minutes at 400 degrees or until golden and crisp. Serve hot.
Browse Cook(s): Brenda Walsh Micheff Sisters

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.