Spinach Cheese Appetizers
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs), chopped|
|Crumbled feta cheese||16 Ounce|
|Frozen chopped spinach||30 Ounce, thawed and well drained (Three 10 Ounce Package)|
|Minced fresh parsley||1⁄2 Cup (8 tbs)|
|Dried oregano leaves/2 tablespoons fresh oregano, chopped||1 Teaspoon|
|Freshly grated nutmeg||1 Tablespoon|
|Black pepper||To Taste|
|Frozen phyllo dough||16 Ounce, thawed (1 Package)|
|Margarine||2 Cup (32 tbs), melted|
Preheat oven to 375°F.
Heat oil over medium-high heat in small skillet.
Add onion; cook and stir until translucent.
Beat eggs in large bowl; stir in onion, feta cheese, spinach, parsley and oregano.
Season with nutmeg, salt and pepper.
Remove phyllo from package; unroll and place on large sheet of waxed paper.
Fold phyllo crosswise into thirds.
Use scissors to cut along folds into thirds.
Cover phyllo with large sheet of plastic wrap and damp clean kitchen towel.
Lay 1 strip of phyllo at a time on a flat surface and brush with melted margarine.
Fold strip in half lengthwise; brush with margarine again.
Place rounded teaspoonful of spinach filling on 1 end of strip; fold over one corner to make triangle.
Continue folding end to end, as you would fold a flag, keeping edges straight.
Brush top with margarine.
Repeat process until all filling is used.
Place triangles in a single layer, seam side down, on ungreased baking sheet.
Bake 20 minutes or until lightly browned.