Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil |
| ½ cup | Onion -- chopped fine |
| 2 \N | Eggs |
| 12 ounces | Feta cheese -- crumbled |
| ½ cup | Parsley -- minced |
| 1 teaspoon | Dill weed |
| 3 packs | Frozen spinach -- thawed |
| \N \N | Nutmeg -- to taste |
| 1 pack | Phyllo dough -- room temp. |
| 2 cups | Butter -- melted |
Preheat oven to 375 degrees.
Heat oil in small skillet. Add onion and cook until translucent and golden. Squeeze spinach dry. Beat eggs in a large bowl until light and lemon colored. Stir in cooked onion, feta, parsley, dill, and spinach.
Season with nutmeg, salt, and pepper.
Remove phyllo from package; unroll and place on large sheet of waxed paper. Fold Phyllo crosswise into thirds. Use scissors to cut along folds into thirds. Cover with another sheet of waxed paper and a damp cloth. Lay 1 strip of phyllo at a time on a flat surface and brush immediately with melted butter. Fold strip in half lengthwise.
Brush with butter again. Place rounded teaspoonful of filling on one end of strip; fold over one corner to make a triangle. Continue folding end to end, as you would fold a flag, keeping edges straight.
Brush top with butter. Repeat process until filling is used up.
Place triangles in a single layer, seam sides down, on ungreased jelly roll pan. Bake about 20 minutes or until lightly brown. Serve warm.
Recipe By : Best Recipes ⅛/91 From: Alison Meyer Date: 10-09-95 (22:05) (159) Fido: Cooking