My Mother has been making these Greek Spinach Triangles for the past 40 years. She bakes them up during her annual Christmas party and there is never a bite left. Don’t be afraid of the phyllo dough! This one is worth the effort.
Yield: 40 appetizers
Prep Time: 45 minutes
Cook Time: 25 minutes
Greek Spinach Triangles
- 1 (10 ounce) package chopped spinach, thawed & squeezed dry
- 1 tablespoon butter
- 1/2 cup finely chopped onions
- 1 large egg, beaten
- 3 cups cottage cheese, small curd, drained of excess moisture
- 3 ounces feta cheese, crumbled
- 1/4 teaspoon pepper
- 16 oz frozen phyllo dough, defrosted
- 1 cup (2 sticks) butter, melted
- In a skillet, melt butter and saute onion until tender, not brown.
- In bowl, combine egg, cottage cheese, feta, pepper, spinach & onion.
- Carefully cut phyllo sheets in half lengthwise. COVER WITH A DAMP TOWEL that has been squeezed dry- you have to be very careful about not drying out the phyllo. Working with 1/2 sheets, fold in half lengthwise. Brush lightly with melted butter. Place 1 tablespoon spinach mixture in a corner. Fold up in triangle to the end. Trim edges with scissors. Brush outsides lightly with remaining butter. Place on a baking sheet & cover with a damp towel.
- Freeze until ready to bake. It's best to freeze these on a baking sheet. Once they're frozen, you can move them to a large zip bag or a freezer-safe container.
- Bake (frozen) at 350 degrees for 25 minutes, or until golden. Serve warm.
- This is a wonderful recipe to make ahead. Prepare a whole bunch of them to keep in the freezer and bake them up when you have guests over.