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Spanakopita Triangles

world.food's picture
<p><a href="http://www.flickr.com/photos/canadacow/4368998121/">Image Credit</a></p>
Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Finely chopped onion 1⁄2 Cup (8 tbs) (Very Finely Chopped)
  Eggs 2 Large
  Feta cheese 3⁄4 Pound, drained and crumbled
  Finely chopped parsley 1⁄2 Cup (8 tbs) (Very Finely Chopped)
  Dill weed/2 tablespoons chopped fresh dill 1 Teaspoon
  Frozen chopped spinach 30 Ounce, thawed and squeezed dry (3 Packages, 10 Ounce Each)
  Freshly grated nutmeg To Taste
  Ground pepper To Taste
  Salt To Taste
  Phyllo dough sheets 2 (1 Package, At Room Temperature)
  Butter 1 Pound, melted
  Freshly ground pepper To Taste
Directions

Preheat the oven to 375°F.
Heat the oil in a small skillet.
Add the onion and cook until translucent and golden.
Beat the eggs in a large bowl with an electric mixer until they are light and lemon colored.
Stir in the cooked onion, feta, parsley, dill and spinach.
Season with nutmeg, salt and pepper.
Remove the filo from the package; unroll and place on a large sheet of waxed paper.
Fold the filo crosswise into thirds.
Use a scissors to cut along the folds into thirds.
Cover with another sheet of waxed paper and a damp cloth.
Lay one strip of filo at a time on a flat surface and brush immediately with melted butter.
Fold the strip in half lengthwise.
Brush with butter again.
Place a rounded teaspoonful of spinach filling on one end of the strip; fold over one corner to make a triangle.
Continue folding end to end, as you would fold a flag, keeping the edges straight.
Brush the top with butter.
Repeat the process until all the filling is used up.
Place the triangles in a single layer, seam side down, on an ungreased jelly-roll pan.
Bake for about 20 minutes or until the triangles are lightly browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Ingredient: 
Vegetable
Interest: 
Everyday

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