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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Courtesy of Christine Cushing Live. A neat recipe, that I actually managed to make. Ingredients:
1 cup fresh spinach (leaves only and well packed) |
1 teaspoon olive oil |
3 green onions, chopped |
2 tablespoons fresh dill, chopped |
4 tablespoons feta cheese, crumbled |
2 eggs, beaten |
salt, to taste |
black pepper |
1/4 cup butter (melted) |
6 sheets phyllo pastry |
1 pinch ground nutmeg |
Directions:
1. Preheat oven to 375 degrees F & wash spinach and place in boiling salted water for about 3 minutes. Drain and rinse in cold water. Squeeze out all excess moisture and set it aside.
2. Heat oil in a saucepan and add onion, spinach and dill. Cook on high for 3 minutes until onions soften. Remove and cool. Combine the cooled spinach mixture with feta, eggs and salt and pepper. Set aside.
3. Work with ONE sheet of phyllo at a time. Cut each sheet of phyllo into 5 long, equal strips. Brush one strip with melted butter. Cover with a second strip and butter again. Lay strip down vertically in front of you. Spoon a heaping teaspoon of filling in bottom corner of strip. Fold over in half diagonally creating a triangle. Continue folding over into triangular shape until you reach end of strip. Repeat with remaining strips. Brush tops with a little more butter. Place triangles on a baking sheet and bake for about 15 minutes until golden.
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