Spinach & Feta Phyllo Triangles

Spinach and Feta Phyllo Triangles



3- 10oz packages of frozen spinach
6 oz feta cheese
½ onion, finely diced
2 cloves garlic, minced
1 tsp lemon juice
1 tsp salt
½ tsp cracked pepper
½ tsp dry dill
¼ tsp nutmeg
1 package phyllo dough
½ pound unsalted butter, melted


Thaw and drain the spinach. Squeeze out as much liquid as possible, finely chop. Set aside. Sauté the onion and garlic in a medium sauté pan until they have softened, about 5 minutes. Cool and combine with feta, spinach, dill and nutmeg. Season the filling with salt and pepper to taste. To make triangles, lay a sheet of the phyllo on a dry surface lengthwise and brush lightly with the melted butter. Lay another sheet directly on top and brush again with butter. Cut the sheet into 7 even strips. Put 2 tsp of filling on the end of each strip and fold one corner over the filling to form a triangle. Continue to fold the strip, alternating corners as you would to fold a flag. Place the completed triangle on a baking sheet and brush the top lightly with butter. Bake in a 400F oven until golden brown and flaky, about 7-10 minutes.

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