Spanakopita Triangles Recipe
Online Recipes for Everyday Cooking
4 10-ounce packages frozen chopped spinach, thawed
1/4 cup olive oil
1 medium yellow onion, finely chopped
1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound feta cheese, rinsed and crumbled
4 beaten eggs
3/4 pound butter, melted
1 pound phyllo dough, thawed according to package directions
If using frozen spinach, squeeze all of the excess water from the spinach -- it
should be very dry. In a large frying pan, saute the onion over medium heat in
the olive oil until onion is golden. Add spinach and cook until mixture becomes
dry. Put spinach mixture in a large bowl and add salt, pepper, feta and eggs.
Combine well with a wooden spoon.
Take one phyllo sheet and place it on a cutting board with the longer ends at
the top and bottom of your cutting board. Spread some melted butter over entire
sheet. Put another phyllo sheet on top. Butter this one, too. Then cut the sheet
into six even strips, cutting from top to bottom of the cutting board.
Place a teaspoon of the spinach mixture at the end of the phyllo strip closest
to you. Fold up into small triangles (like making paper footballs from
elementary school or folding a flag) and then brush each triangle with butter,
making sure to seal the loose ends. Repeat with each strip. If serving
immediately, place on an ungreased cookie sheet and bake in a 350-degree oven
for 15 minutes or until golden brown.
The triangles may be frozen at this point -- freeze one layer on a cookie sheet
and reheat in a 350-degree oven for about 20 to 25 minutes or until lightly