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SPINACH FETA TRIANGLES
Makes 5 dozen appetizers
Ingredients:
1/4 cup olive oil
1/2 cup minced fresh parsley
1/2 cup chopped onion
2 tablespoons chopped fresh oregano
2 eggs
Salt and black pepper
3 packages (10 ounces each) frozen chopped
spinach, thawed and well drained
1 package (16 ounces) frozen phyllo dough,
thawed
16 ounces feta cheese, drained and crumbled
1 cup (2 sticks) butter, melted
Cooking Directions:
Heat oil in small skillet over medium-high heat. Add onion; cook and stir until golden brown.
Let stand 10 minutes.
Beat eggs in large bowl. Stir in onion, spinach, cheese, parsley and oregano.
Season with salt and pepper.
Unroll phyllo onto large sheet of waxed paper. Cut crosswise into thirds. Cover with plastic wrap and
damp, clean kitchen towel.*
Brush one piece of phyllo with melted butter. Fold in half lengthwise. Brush with butter again.
Place rounded teaspoonful of filling at end of phyllo; fold over one corner to make triangle.
Continue folding end over end, as you would a flag, keeping edges straight. Brush with butter.
Repeat with remaining ingredients.
Preheat oven to 375°F. Place triangles in single layer, seam side down, on ungreased baking sheet.
Bake 20 minutes or until lightly browned. Serve warm.
TIP: Vacuum seal your triangles and freeze to eat as a snack throughout the week.
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