Yield: 1 servings
|¼ cup||Olive oil|
|½ cup||Onion -- chopped fine|
|12 ounces||Feta cheese -- crumbled|
|½ cup||Parsley -- minced|
|1 teaspoon||Dill weed|
|3 packs||Frozen spinach -- thawed|
|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