Veggie-Cheese Triangles

Source: Better Homes & Gardens

makes 36 appetizers

2 tsp oil
1/2 cup finely chopped onion
1 clove garlic, minced
One 10-ounce package frozen chopped spinach, thawed & squeezed dry (or 6 cups chopped leaves)
6 oz. finely crumbled feta cheese
1/2 tsp oregano
24 sheets frozen phyllo dough (14 x 9), thawed
cooking spray
2 TB butter, melted

Aimee's option: use finely chopped broccoli instead of spinach, and cheddar instead of feta
Aimee's option: use finely chopped red pepper instead of spinach, and goat cheese instead of feta
Or use other veggie/cheese combos! (saute veggies with the onion/garlic)

1. Preheat oven to 375. Heat oil in small pan; saute onion & garlic a few minutes. Place in bowl with spinach, feta, & oregano; stir until combined.
2. Place one sheet of phyllo dough on a cutting board or other flat surface. Lightly spray with cooking oil. Place another sheet of phyllo on top; spray with oil. (Keep remaining phyllo covered with plastic wrap until needed.)
3. Cut the 2 layered sheets lengthwise into 3 equal strips, each 14 inches long. Spoon 1 well-rounded teaspoon of filling about 1 inch from an end of each dough strip. To fold into a triangle, bring a corner over filling so the short edge lines up with the side edge. Continue folding the triangular shape along the strip until the end is reached. Repeat with remaining phyllo, oil, and filling.
4. Place triangles on a baking sheet; brush with butter. Bake 10-15 minutes or until golden, turning once. Serve warm.

Egg Brunch Squares with Hashbrown Crust

Source: The Pampered Chef


22 ounces shredded potatoes
2 cups shredded cheese, divided
8 ounces cream cheese, softened
12 eggs
1/2 tsp pepper
1 cup chopped vegetables (such as mushrooms & asparagus tips)
1 cup chopped green onions, divided
3 plum tomatoes, seeded & diced

1. Preheat oven to 450. Place potatoes in oiled 13 x 9 baking dish (or bar pan). Sprinkle 1 cup cheese evenly over the top. Bake 15 minutes or until crust starts to brown & cheese is melted. Remove from oven.
2. Meanwhile, place cream cheese in large bowl and whisk until smooth. Gradually add eggs & pepper, whisk until smooth.
3. If needed, saute veggies until crisp-tender; stir into egg mixture with 1/2 cup green onions. Pour egg mixture over baked crust. Bake 10 minutes more (bar pan) or 24 minutes more (13 x 9 dish) or until center is cooked through. Remove from oven & top with remaining cheese, green onions & tomatoes. Cut into squares & serve.