Yield: 1 Servings
|1 medium||Onion; quartered|
|8 ounces||Feta cheese; crumbled|
|8 ounces||Cream cheese; room temperature|
|1 pack||(10 oz) frozen chopped spinach, thawed & squeezed dry|
|2 tablespoons||Chopped fresh parsley|
|1 teaspoon||Chopped fresh dill (or 1 tsp dried dillweed)|
|2 packs||Phyllo or strudel leaves|
|2||Sticks (1 cup) butter or margarine, melted|
(from Creative Chef 2)
Whirl egg, onion & feta in blender until smooth. Add cream cheese; whirl until smooth. Add spinach, parsley, dill & pepper and blend till just combine. Refrigerate at least 1 hour.
Stack 2 leaves phyllo pastry on work surface. Cover rest with plastic wrap to prevent drying. For each triangle cut off a sgtrip 2 inches wide and 16 inches long, cutting through both leaves. Brush with melted butter. Place a rounded teaspoon of filling on one end of strip. Fold one corner to opposite side, forming a triangle. Continue folding keeping triangle shape, to the other end.
Arrange filled pastries on ungreased jelly-roll pan. Repeat with remaining pastry and filling. Heat oven to 375. Bake for 20 minutes or until golden brown. Serve hot.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Jul 25, 1997