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Spicy Broccoli Triangles

Servings 24
Author Lauren Keating


  • 1 tablespoon olive oil plus more for brushing
  • 1 medium onion chopped
  • 1 medium bunch broccoli finely chopped (about 4 cups)
  • 2 jalapeno peppers minced
  • 2 tablespoons water
  • 2 cups GO Veggie! Lactose & Soy Free Cheddar or Pepper Jack Flavor Shreds
  • ½ cup chopped cilantro
  • 2 eggs beaten
  • salt and pepper
  • 16 phyllo sheets thawed
  • 1 teaspoon olive oil
  • salsa for serving


  • Heat oven to 350ºF.
  • Heat the oil in a skillet set over medium heat. Add the onion and cook 3-4 minutes, or until softened. Add the broccoli, jalapeno, and water. Cook an additional 3-4 minutes, or until the broccoli is soft and the water is evaporated. Remove from heat and let cool completely, about 10 minutes. Stir in the eggs, cheese, and cilantro.
  • To prepare the phyllo, lay one sheet out in front of you on a clean surface, with the short end facing you. (Cover the remaining sheets with a damp towel to keep them from drying out.) Lightly brush the phyllo sheet with olive oil. Place a second sheet directly on top of the first sheet. Cut the phyllo into three long strips.
  • Place one heaping tablespoon of filling on the end of each phyllo strip that’s closest to you. Fold the corner up around the filling to make a small triangle, then keep flipping/rolling the triangle until you get to the end (like you’re folding a paper football or a flag.) Brush each triangle with oil and arrange on a baking sheet in a single layer. Repeat with remaining phyllo sheets until you have no filling left.
  • Bake for 25 minutes, or until crisp and light golden brown. Serve with salsa for dipping.