Yield: 40 servings
Measure | Ingredient |
---|---|
½ cup | Vegetable oil |
1 pack | Froz. chopped spinach,thawed |
1 teaspoon | Dill |
1 \N | Clove garlic |
½ pounds | Frozen Phyllo dough |
1 \N | Small tomato, diced |
8 ounces | Feta cheese, crumbled |
6 ounces | Cream cheese, softened |
\N \N | Freshly ground pepper |
1 cup | Butter, melted |
SPINACH FILLING
PHYLLO DOUGH
PREPARE DOUGH - Thaw according to pkg instructions (may be refrozen).
Cut Phyllo dough into 6"x9" strips; cover w/wax paper with a damp towel over all.
If dough gets too wet or dry, it will be unworkable - but it's not difficult once you get used to it. PREPARE FILLING - In oil, saute spinach, dill garlic & tomato until tender. Add cheeses & pepper. Mix thoroughly until ingredients are hot; cool slightly. ASSEMBLY - Brush 1 strip of Phyllo dough (it's VERY thin, don't worry if it tears a little) with melted butter. Place ts of filling at 1 end. Fold into small triangles (as if folding a flag). Continue folding triangle over & over to end of Phyllo strip. Brush top w/melted butter.
Repeat for each strip.*** Bake in preheated 350 oven for 15-20 min.
or until tops are lt. brown. ***May be frozen at this point - freeze 1 layer on cookie sheet, store in freezerproof bag--handy to have!!! I have received many compliments with these! Denise/Syracuse, NY