These take some time to make but they’re really popular and tasty appetizers. I make them a few days before, freeze them, and bring them to Thanksgiving every year. The phyllo dough is finicky but if you keep it covered while you work it’s not so bad.
Makes about 36 spinach phyllo triangles.
1/2 package (one sleeve) of phyllo dough, thawed
1 cup onion, diced
1 tablespoon minced garlic
2 10 oz packages of frozen chopped spinach, thawed and squeezed dry
2 tsp oregano
8 oz crumbled feta cheese
2 oz shredded parmesan cheese
freshly ground pepper
around 4-6 tbsp melted butter (I use Smart Balance.)
1. Take the phyllo dough and frozen spinach out of the freezer to thaw. You’ll almost definitely have to defrost the spinach in the microwave because it’s an ice block.
2. Squeeze as much liquid as you can from the spinach.
3. Dice an onion.
4. In a deep frying pan, heat the olive oil. Saute the diced onion and minced garlic. When that looks good add in the spinach and oregano and cook until the spinach is warm. Add ground pepper to taste.
5. Remove the spinach mixture from the heat. Stir the cheeses into it.
6. Now the filling is ready and it’s time to set up your phyllo triangle assembly station. Melt some butter in the microwave – you can start with 2 or 3 tablespoons.
7. Put a layer of damp paper towels down on your work surface, I use a cutting board. On top of that place a layer of plastic wrap then your sheets of phyllo dough. Cover them with another plastic wrap/damp paper towel situation to keep the phyllo dough from drying out while you’re working.
8. Take one sheet of phyllo dough out and brush it with melted butter. Repeat by stacking two more sheets of phyllo dough with butter brushed on top of each. Cut through all three layers longways to make five or six long, thin strips.
9. Spoon a small amount of spinach mixture at the bottom of each of the thin strips. Fold it over like a flag to make a triangle shape enclosing the spinach mixture inside. Brush with melted better and place it on a prepared cookie sheet.
10. Once you’ve constructed all of your triangles you can freeze them if you want to have them on hand for the holidays or you can bake them up right away. Bake for 15 to 20 minutes at 375.
I got 36 triangles from this recipe and stacked them between parchment paper in this Tupperware.