Recipe Index
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Small Spanakopitta Triangles (From the Art of the Hors d'oeuvre, 4/06) |
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| Category: | appetizers |
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| Source: | Joe George |
| Number of Servings: | makes 45 pieces |
| Ingredients: | 1/2 small onion, peeled and diced 1 clove garlic, peeled and minced 4 ounces unsalted butter, melted 12 ounces fresh spinach, cooked and cooled 8 mint leaves, minced 8 ounces feta, crumbled 2 eggs, beaten 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/2 pound phyllo dough |
| Directions: | In a small skillet, saute the onion in a tablespoon of the butter for a few minutes, then add the garlic and saute another minute or two. In a small bowl, combine the cooked onions and garlic with the spinach, mint, feta, eggs, salt, and pepper. Carefully spread a sheet of phyllo dough on a work surface and brush it with melted butter. Place a second and third sheet of phyllo on top of the first, gently brushing each sheet with butter. Cut the layered phyllo into two-inch wide strips. Place about a tablespoon of the spinach filling on the end of each strip of phyllo. Fold a corner of the dough over the spinach filling, and then fold it in the alternating direction, forming a triangle (sort of like the way a flag is folded). Preheat an oven to 350F and arrange the triangles on a baking sheet. Brush the triangles with butter and bake them until golden-brown (15-20 minutes), rotating the pan as necessary. Serve hot or at room temperature. |
