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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a great recipe! It doubles an appetizer or as a side dish. I never know how many, exactly, come out of this recipe. Serves 6-8 as an appy, 4-6 as a side dish. Ingredients:
2 tablespoons olive oil |
1 small onion, minced |
1 (10 ounce) package frozen chopped spinach, drained and squeezed dry |
1 egg |
1/3 cup parmesan cheese, nice if you can grate fresh |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
0.333 (16 1/16 ounce) package phyllo dough |
1/4 cup olive oil |
parmesan cheese, for dusting |
Directions:
1. Heat 2 T olive oil in a saucepan and cook the onion until just translucent.
2. Remove from heat, stir in the spinach, egg, cheese, salt and pepper.
3. Mix well.
4. Take 2 sheets of phyllo and place on a large cutting board, one on top of the other.
5. Cut lengthwise into 4 equal strips.
6. Place 1 T of filling at the end of each strip.
7. Fold like you would a flag into triangular shapes.
8. Place on cookie sheet.
9. Repeat until filling is gone.
10. Brush tops with olive oil, and sprinkle with parmesan cheese.
11. Bake in a 425 degree oven for 10-15 minutes.
12. You want the tops golden brown.
13. Serve with Bleu Cheese Dressing for dunking.
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