Spinach Feta Triangles the Editors of Publications International, Ltd.
Spinach Feta Triangles
Makes 5 dozen appetizers
|1/4||cup olive oil|
|1/2||cup chopped onion|
|3||packages (10 ounces each) frozen chopped spinach, thawed and well drained|
|16||ounces feta cheese, drained and crumbled|
|1/2||cup minced fresh parsley|
|2||tablespoons chopped fresh oregano leaves or 1 teaspoon dried oregano|
|Salt and black pepper|
|1||package (16 ounces) frozen phyllo dough, thawed to room temperature|
|1||cup butter, melted|
- Preheat oven to 375°F. Heat oil over medium-high heat in small skillet. Add onion; cook and stir until translucent and golden.
- Beat eggs in large bowl with electric mixer on medium-high speed until light and lemon colored. Add onion mixture, spinach, feta cheese, parsley and oregano; stir until blended. Season with 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 flat surface and brush immediately with melted butter. Fold strip in half lengthwise. Brush with butter again. Place rounded teaspoonful of spinach filling on 1 end of strip; fold over 1 corner to make triangle. Continue folding end to end, as you would fold a flag, keeping edges straight. Brush top with butter. Repeat process until all filling is used up.
- Place triangles in single layer, seam side down, on ungreased baking sheet. Bake 20 minutes or until lightly browned. Serve warm.
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