 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
These crispy pockets of spinach and feta cheese with a hint of oregano look like a lot of work, but after assembling a few, you zip through them.Mrs. Jody McIntyre, Burns Lake, British Columbia Ingredients:
1/2 cup chopped onion |
1 garlic clove, minced |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1/2 teaspoon dried oregano |
1-1/2 cups (6 ounces) crumbled feta cheese |
12 sheets phyllo dough (14 inches x 9 inches) |
butter-flavored cooking spray |
Directions:
1. In a nonstick skillet coated with cooking spray, cook onion until
2. tender. Add garlic; cook 1 minute longer. Stir in spinach and oregano; cook over medium-low heat just until spinach is warmed. Drain. Remove from the heat; stir in feta cheese and set aside.
3. Spray one sheet of phyllo dough with butter-flavored cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Fold dough in half lengthwise; spray with butter-flavored cooking spray. Cut dough in half lengthwise, forming two strips.
4. Place 1 tablespoon of spinach mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Continue folding, like a flag, until you come to the end of each strip. Spray with butter-flavored cooking spray, making sure all edges are sprayed and sealed. Repeat with remaining phyllo and filling.
5. Place triangles on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm. Yield: 2 dozen.
|
|