1 box frozen Phyllo dough (one box is enough for 50 triangles) (maybe 1 or 2 rolls of 10 sheets), thawed
2 boxes frozen spinach, defrosted with water squeezed out with paper towels
2 pkg. authentic Greek Feta (crumbled into a bowl)
3 eggs
½ bunch of green onions, chopped with green part only
1 palm full of dill, chopped
1 tsp.+ Parmesan Reggianno
2 pinches of oregano
Mix all ingredients, except for phyllo, in a bowl. Melt 1 stick of butter. Lay phyllo out in front of you and cut into 5 columns lengthwise about 5 cm. each. Brush each column of phyllo with butter, one at a time. Work quickly so that the phyllo doesn’t dry out and start to crumble. Don’t be scared, though…working with phyllo is one of the eightwonders of the world…it is amazing stuff. Place about 1 tsp. of filling on the top of each column, fold over, then fold like a flag to make triangles. Lay out on parchment covered cookie sheets and brush lightly with butter. Bake at 350 degrees for 10-12 minutes. You can prepare the filling or the entire thing the day before serving. Leave out at room temperature. (I prefer them warm from the oven, but they are also great at room temp…just make sure to not let them get soggy) Should be golden brown when done….so yummy and impressive and so fun to make.
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