Spinach Feta And Sun Dried Tomato Phyllo Triangles
These are nice for entertaining because they can be frozen up to a month ahead and then popped into the oven. From fine cooking posted for zwt 6 greece.
Steps
Position racks in the top and bottom thirds of the oven and heat the oven to 375f in a large bowl , combine the spinach , feta , mint , sun-dried tomatoes , olives , eggs , garlic , lemon juice and zest , pepper , and salt.
Mix well.
Unroll the phyllo and lay it flat on a clean , dry surface.
Cover completely with plastic wrap.
Working with one sheet of phyllo at a time , and keeping the rest covered with the plastic wrap to keep it from drying out , place a sheet vertically in front of you.
Brush the phyllo with butter and cover with another sheet.
Butter the top sheet and cut the phyllo lengthwise into equal 3-inch-wide strips.
Spoon 2 teaspoons of filling on the lower end of each strip as shown in the left photo below.
Fold up the phyllo strips as you would a flag to create a neat triangle , being careful not to roll too tightly or the triangles will crack when baked.
Transfer to a baking sheet and cover with plastic.
Repeat with the rest of the phyllo and filling until .
Ingredients
frozen chopped spinach, feta cheese, of fresh mint, sun-dried tomato, kalamata olive, eggs, garlic, fresh lemon juice, lemon zest, fresh ground black pepper, kosher salt, phyllo dough, unsalted butter