Like most people I know, we have a very busy on-the-go schedule. I just took a temporary teaching job, blog full time and have a family to take care of. My husband has a busy work schedule as well. That leaves little time for socializing so when we invited some friends over recently, I wanted to make something fun and different. That meant it had to be a little fancier than the cheese and crackers I normally serve. I decided on spinach, prosciutto and mozzarella triangles but still needed something to add a little extra flavor.
I recently discovered the new Bertolli Riserva sauces when I used the Marinara for my Fried Goat Cheese recipe. It was so flavorful that I’d been looking for an excuse to try the Porcini Mushrooms & White Truffle Oil. Doesn’t the name alone just sound delish? These sauces are quickly becoming my favorites because they have a distinct flavor that sets them apart from the ordinary sauces. I couldn’t wait to try this one in my new recipe!Try these light & flaky Spinach, Prosciutto and Mozzarella Triangles for your next party! Click To Tweet
All you need are a few simple ingredients: shredded mozzarella, prosciutto, spinach & phyllo pastry sheets (you can find the printable recipe card at the end of this post)
Start by chopping your prosciutto and spinach and mixing it in a bowl with your shredded mozzarella.
Add your Bertolli sauce and set aside while you prepare the phyllo. I’ve learned that the most important part of working with phyllo is to keep it from drying out. Take the two sheets you need to start and rewrap the remaining phyllo or cover with plastic wrap. Otherwise it will dry out quickly and then it’s just impossible to work with. Lay your two sheets side by side. Brush the first one with melted butter, then place the second sheet on top and brush it with melted butter as well. Cut into three horizontal strips.
Take some of the prosciutto mixture and drop it at the end of the phyllo roll. Fold over as if you were folding a flag.
Keep folding and when you’re finished you should have three triangles that look like this.
Brush lightly with butter, place on a greased cookie sheet and cover with plastic wrap while you make the next batch. Once all your triangles are ready, bake until golden brown and garnish. I just sprinkled on a little extra mozzarella and topped with sliced cherry tomatoes and basil leaves. These appetizers were a big hit and even my three year old loved them. I think I’ve found one of my new favorite party foods!
Bertolli wants to help bring Tuscany to your table! Visit their website for 150 tips on Italian essentials, prep skills and awesome recipes (I’m dying to try the grilled zucchini & ricotta pizza). You can learn everything from how truffles are found, what to look for in basil, storing tomatoes and how to cut an onion without crying…something every good cook should know! If that’s not enough, you can also download a coupon for $1.50 off your own jar of Riserva sauce. Trust me…you want to try it!
- 16 sheets Phyllo dough
- 5 slices chopped prosciutto
- ½ cup chopped spinach
- ¾ cup shredded mozzarella
- ⅓ cup Bertolli Riserva Porcini Mushroom & White Truffle Oil pasta sauce
- ⅓ cup melted butter
- If phyllo is frozen, thaw ahead of time
- Preheat oven to 375
- Combine prosciutto, spinach, mozzarella and pasta sauce in a bowl.
- Take two sheets of phyllo and either rewrap the remaining phyllo or cover with plastic wrap to keep it from drying out.
- Lay out one sheet of phyllo and brush with butter.
- Place the second sheet on top of the first and brush that one with butter too.
- Cut lengthwise into three long strips.
- Place ½ tablespoon of the mixture at the far left of the strip and fold over (see image above).
- Continue to fold as if folding a flag. Tuck under any phyllo left at the end and lightly brush the top with butter.
- Follow the same steps with the next two strips then place on a greased cookie sheet.
- Cover triangles with plastic wrap and repeat the steps above until you have 24 triangles.
- Uncover and bake at 375 for 10-12 minutes or until golden brown.
- Garnish and serve hot.
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