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Jan 25, 2013 12:32 PM

Phyllo Triangles with spinach and feta with Chef Kathy Bullerman

Phyllo Triangles with spinach and feta
2T olive oil
4 green onions, sliced thin
2 packages frozen chopped spinach - thawed and squeezed dry
2 cloves garlic minced
1/4 cup chopped fresh Italian Parsley
1/4 cup chopped fresh mint
1 cup feta cheese
Salt and pepper to taste
1/8 tsp. nutmeg
1/3 cup pine nuts toasted
24 sheets phyllo pastry
1 cup melted butter
Heat a large sauté pan over medium heat and add the olive oil to the pan. When the oil is hot, add the green onions, and the spinach and sauté until the spinach breaks apart and the mixture is fragrant, another minute or so. Remove the pan from the heat and stir in the feta cheese. Taste the mixture to see if it needs more salt and pepper. Add the salt and pepper if needed and the nutmeg and pine nuts. Stir to combine and allow the mixture to cool.

Preheat oven to 400 degrees

Remove phyllo from the package unroll it onto a work surface and immediately cover it with a large sheet of plastic wrap. Cover the plastic with a damp towel weighing it down to prevent it from drying out.

Working as quickly as possible, carefully remove on sheet of phyllo and lay it out on a work surface. Brush the sheet with melted butter and lay a 2nd sheet on top of the first. Brush with butter again. With a pizza cutter, cut the dough crosswise into 6 strips. Place about 1 tsp of the cooled mixture on the short end of each strip. Fold the phyllo over the filling to form a triangle as you would fold a flag. Brush the triangle with butter and place on a parchment lined sheet pan - repeat and bake for 12-15 min. or until golden brown.


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