Makes 5 dozen appetizers
|1/4||cup olive oil|
|1/2||cup chopped onion|
|16||ounces (1 pound) feta cheese, drained and crumbled|
|3||packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry|
|1/2||cup minced fresh parsley|
|2||teaspoons chopped fresh oregano or 1 tablespoon dried oregano|
|Freshly grated nutmeg to taste|
|Salt and black pepper to taste|
|1||package (16 ounces) frozen phyllo dough, at room temperature|
|2||cups margarine, melted|
- Preheat oven to 375°F. Heat oil in small skillet over medium-high heat. Add onion; cook and stir until translucent. Beat eggs in large bowl; stir in onion, feta cheese, spinach, parsley and oregano. Season to taste 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 phyllo with large sheet of plastic wrap and damp clean kitchen towel. Lay 1 strip of phyllo at a time on a flat surface and brush with melted margarine. Fold strip in half lengthwise; brush with margarine again. Place rounded teaspoonful of spinach filling on 1 end of strip; fold over one corner to make triangle. Continue folding end to end, as you would fold a flag, keeping edges straight. Brush top with margarine. Repeat process until all filling is used.
- Place triangles in single layer, seam side down, on baking sheet. Bake 20 minutes or until lightly browned. Serve warm.
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