Spinach Phyllo Triangles

by Arnie Livingston

Servings: 24 appetizers

INGREDIENTS

1 pkg. (10 oz.) frozen chopped spinach
1/2 cup diced onion
1 clove garlic, minced
6 oz. feta cheese, finely crumbled
1/2 tsp. dried and crushed oregano
12 sheets phyllo dough *
1/2 cup melted butter
1 tbsp. olive oil

INSTRUCTIONS

Cook spinach according to package directions. Drain in colander. Press the back of a spoon against the side of the colander to press out all excess moisture.

Meanwhile, in hot skillet with 1 tbsp. olive oil, brown onion lightly and then add garlic and cook for approximately one minute. Drain any excess liquid. Combine pressed spinach, onion, garlic, feta cheese and oregano.

Brush one sheet of phyllo with some melted butter. Add another phyllo sheet and brush with butter. Add a third layer and brush with butter. Cut the phyllo lengthwise into six strips.

Spoon one tablespoon of filling onto the end of a strip. Fold the end over the filling at a right angle. Continue to form a triangle, end over end. Do this with all six strips of phyllo. Brush all finished triangles with butter. Now complete the remaining phyllo sheets in the same manner.

Bake in a 375°F oven for 20 minutes, or until lightly browned.

CHEF COMMENTS

* Keep slightly damp by covering with a lightly moistened dish towel

Tagged: appetizers, spinachappetizers add tags

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