|
<Return to
Recipe Page
*Print version: use your browser's print function to print this
recipe
www.RecipeGirl.com
|
Greek
Spinach Triangles |
|
|
|
These are great
to make in advance. They freeze well, and can be popped
into the oven from the freezer!
|
|
10
oz |
|
package chopped spinach |
|
|
1
Tbs |
|
butter |
|
|
½
cup |
|
finely chopped onions |
|
|
1
large |
|
egg,
beaten |
|
|
¼
tsp |
|
pepper |
|
|
3
cups |
|
cottage cheese, small curd, drained of
excess moisture |
|
|
3
oz |
|
feta
cheese, crumbled |
|
|
16
oz |
|
frozen phyllo dough, defrosted |
|
|
1
cup |
|
butter, melted |
|
|
|
|
|
|
1 |
Cook spinach
and drain well. Set aside. |
|
2 |
In pan, cook
onion in 1 T. butter until tender, not brown. |
|
3 |
In bowl,
combine egg, cottage cheese, feta, pepper,
spinach and onion. |
|
4 |
Cut phyllo
sheets in half lengthwise. COVER WITH A DAMP
TOWEL (you have to be very careful about not
drying out the phyllo). Working with ½ sheets,
fold in half lengthwise. Brush lightly with
melted butter. Place 1 T. spinach mixture in a
corner. Fold up in triangle to end. Trim edges
with scissors. Brush outsides lightly with
remaining butter. |
|
5 |
Freeze until
ready to bake. Bake frozen at 350 degrees for 25
minutes, or until golden. |
|
|
|
|
Servings: 40 |
|
|
|
©2006- 2008 RecipeGirl.com.
All Rights Reserved.
|
