Spinach And 3 Cheese Phyllo Triangles

Total Time: 1 hr 35 mins Preparation Time: 1 hr 15 mins Cook Time: 20 mins

Ingredients

• Servings: 30
• 1/4 cup chopped parsley
• 2 tablespoons chopped dill
• 2 teaspoons chopped garlic
• 3 scallions, thinly sliced
• 1 1/2 teaspoons extra virgin olive oil
• 300 g frozen chopped spinach
• 220 g crumbled greek feta
• 1/8 teaspoon fresh ground black pepper
• 1/3 cup finely shredded parmigiano-reggiano cheese
• 250 g cream cheese, block softened
• 1 egg, lightly beaten
• 1/4 cup butter, melted
• 1/8 cup vegetable oil
• 30 sheets frozen phyllo pastry, thawed

Recipe

• 1 saute 2-3 min., and light green parts of scallions and the garlic in the olive oil. watch closely. you just want it to soften, not to brown.
• 2 squeeze the excess water out of the spinach.
• 3 in a large bowl combine all the ingredients except for the veg. oil, butter and pastry. mix gently but thoroughly.
• 4 combine the veg. oil and butter.
• 5 place 1 sheet of phyllo on your work surface (keep the rest covered with a damp tea towel to prevent drying out). using a pastry brush, lightly brush with the butter mixture. place a second sheet on top and brush again. place a third sheet on top and brush again.
• 6 cut the layers into 3 equal strips, lengthwise.
• 7 place a heaping tablespoon of the filling 1/2 an inch away from the narrow edge nearest you on the first row of strips.
• 8 take the bottom left corner and fold it over the filling so the narrow edge meets the side edge, forming a triangle.
• 9 keep folding the dough over like you are folding a flag, sort of like flipping the triangle over and over. if there is a bit of phyllo left when you reach the top, just fold it under.
• 10 repeat this process until you run out of filling, phyllo or patience!
• 11 these can be frozen for a week or two. separate layers with waxed paper.
• 12 brush tops lightly with melted butter, place on parchment lined baking sheet and bake at 375' for 15-18 minute (20-25 minute if frozen) or until tops are golden.
• 13 leftovers can be reheated at 375' for 8 minute.