Spinach, Prosciutto & Mozzarella Triangles

• Meat

  • 5 slices Prosciutto

• Produce

  • 1/2 cup Spinach

• Condiments

  • 1/3 cup Bertolli riserva porcini mushroom & white truffle oil pasta sauce

• Baking & Spices

  • 16 sheets Phyllo dough

• Dairy

  • 1/3 cup Butter
  • 3/4 cup Mozzarella

Found on funmoneymom.com

Description

Ingredients

• 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

Directions

• 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.