Yield: 1 Servings
Measure | Ingredient |
---|---|
2 larges | Eggs |
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) |
1 dash | Pepper |
2 packs | Phyllo or strudel leaves |
2 \N | 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