Spinach-Cheese Triangles

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
• 1/3 cup chopped, drained roasted red peppers
• 1/4 tsp. garlic salt
• 12 sheets frozen phyllo (14x9 inch), thawed
• 1/2 cup (1 stick) butter or margarine, melted

1. Preheat oven to 375F.
2. Beat cream cheese, spinach, peppers and garlic salt with electric mixer on low speed until well blended.
3. Place 1 of the phyllo sheets on clean work surface.
4. Brush lightly with butter.
5. Cut phyllo into three lengthwise strips.
6. Spoon about 1 tsp.
7. of the filling 1 inch from one end of each strip.
8. Fold end of phyllo over filling at 45-degree angle.
9. Continue folding as you would fold a flag to form a triangle that completely encloses filling.
10. Repeat with remaining phyllo and filling.
11. Place triangles, seam-sides down, on baking sheet; brush with remaining butter.
12. Bake 12 to 15 min.
13. or until golden brown.
14. Serve warm.

philadelphia cream cheese, red peppers, garlic salt, phyllo, butter

Taken from www.kraftrecipes.com/recipes/spinach-cheese-triangles-52120.aspx (may not work)