Spinach Cheese Phyllo Triangles
|Frozen chopped spinach||10 Ounce (1 Package Of 10 Ounce)|
|Minced onion||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Fresh parmesan cheese||1⁄4 Pound, grated|
|Eggs||2 , beaten|
|Shredded monterey jack cheese/Mozzarella cheese||3⁄4 Cup (12 tbs) (3 Ounces)|
|Crumbled blue cheese/Feta cheese||3 Tablespoon|
|Soft breadcrumbs||2 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Phyllo pastry sheets||8 Ounce, frozen, thawed (0.5 Package Of 16 Ounce)|
|Melted butter/Margarine||1 Tablespoon|
|Fresh spinach leaves||4|
Thaw spinach; place between paper towels, and squeeze until barely moist.
Saute onion in 3 tablespoons butter in a large skillet; add spinach, and cook 5 minutes.
Remove vegetables from skillet; cool.
Add Parmesan and next 7 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 remaining phyllo.
Keep finished triangles covered before baking.
Place triangles, seam side down, on ungreased baking sheets.
Brush with melted butter; bake at 450° for 10 to 15 minutes.
Drain on paper towels.