Spanakopita Triangles
By: Anonymous
Published: Saturday, February 13, 2010 - 7:03pm

Ingredients




1/3 cup Olive oil
1 Garlic clove, pressed
1/3 cup Very finely chopped onion
2 lrgs Eggs
1/3 pound Feta cheese, drained and crumbled
1/3 cup Very finely chopped parsley
1 teaspoon Dill weed or 2 tbsp. chopped fresh dill
3 pkts (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 pkt (1 lb.) Phyllo dough
1 stick Butter, melted

Preparation

1 Preheat oven to 375 degrees. 2 Heat the oil in a small pan. Add onion and garlic until golden. 3 Beat eggs in large bowl until fluffy. Stir in the cooked onion and garlic, along with the feta, parsley, dill and spinach. Season with salt and pepper and nutmeg. 4 Remove the phyllo dough from the package; unroll and place on a large sheet of waxed paper. Fold the phyllo crosswise into thirds. Cover with another sheet of waxed paper and a damp cloth (phyllo dough dries out very fast). Lay one strip of phyllo at a time on a flat surface and brush immediately with melted butter. Fold end to end, as you fold a flag, until a triangle is formed. Brush top with butter. 5 Repeat the process until filling is used up. Place triangles in single layers, seam side down on ungreased sheetpan. 6 Bake for 20 minutes, or until lightly browned.