Spinach Filled Phyllo Triangles
|Frozen chopped spinach||20 Ounce|
|Minced onion||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Parmesan cheese||1⁄2 Pound|
|Shredded mozzarella cheese||2 Ounce|
|Shredded monterey jack cheese||2 Ounce|
|Crumbled blue cheese||1⁄4 Cup (4 tbs)|
|Soft bread crumbs||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Frozen phyllo pastry||16 Ounce|
|Melted butter||1 Tablespoon|
Thaw spinach; place on paper towels, and squeeze until barely moist.
Saute onion in 1/2 cup butter in a large skillet; add spinach, and cook 5 minutes.
Remove vegetables from skillet; cool.
Add next 9 ingredients to spinach mixture; stir well.
Cut sheets of phyllo lengthwise into 3 1/2-inch strips.
Working with one at a time, brush each phyllo strip with melted butter.
Keep remaining strips covered, according to package directions.
Place 2 teaspoons spinach mixture at base of phyllo strip, folding the right bottom corner over it into a triangle.
Continue folding back and forth into a triangle to end of strip.
Repeat process with the remaining phyllo.
Place triangles, seam side down, on baking sheets.
Brush tops with melted butter, and bake at 450Â° for 10 to 15 minutes.
Drain well on paper towels.
Serve on spinach leaves.