Spanakopita triangles

Yield: 1 servings

Measure Ingredient
¼ cup Olive oil
½ cup Onion -- chopped fine
2 Eggs
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

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