Two 10 oz frozen chopped spinach, thawed overnight in the fridge
4 green onions, green and white parts sliced
2 tablespoons olive oil
2 cups crumbled feta
1/2 cup grated Parmesan cheese
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon black pepper, freshly ground
1/2 teaspoon chili powder, or to taste
1 to 2 sticks (1/2 cup to 1 cup) unsalted butter, melted
8 oz phyllo pastry dough (9"x14” sheets), thawed overnight in the fridge
Instructions
In a colander, squeeze thawed spinach to remove as much moisture as possible. The spinach will be clumped, so pull it apart once the water is removed. In a large bowl, mix spinach, green onions, olive oil, feta cheese and Parmesan. Mix well and continue to pull apart the dense spinach. Season with nutmeg, basil, oregano, pepper and chili powder. Mix well and set aside.
Melt one stick of butter in the microwave or on the stovetop. Once melted, unpack and unroll the phyllo sheets. Cover the sheets with a damp (not wet) towel to keep them from drying out. ou will have to work quickly once the phyllo is unwrapped.
Place one sheet of phyllo on a clean work surface (a cutting board works well) and brush liberally with butter. Place another sheet on top and brush with butter. Cut the sheets into strips that are approximately 3” wide and 9” long. Make sure the strips are laid out vertically. At the end of one strip place 1 to 2 tablespoons of spinach mixture. Fold one corner in to fully cover the spinach (thus forming a triangle tip). Now fold over the section containing the spinach twice, making sure to keep the mixture from falling out. Brush all visible surfaces with butter before folding once more. Fold the remaining phyllo over and use additional butter to seal the triangle. Melt more butter if necessary.
Place triangles (seal on the bottom) on two parchment or foil-lined baking sheets. Cover with a damp towel until ready to bake. Repeat with other strips of phyllo, and then all phyllo sheets.
Bake at 375°F for 20-25 minutes or until golden brown. Serve warm. Leftovers can be refrigerated and reheated in a toaster oven or oven. (Do not use a microwave as triangles will become soggy.)
Originally Submitted
11/17/2008
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