Spanakopita Triangles


Spanakopita Triangles

Yield: 32 pieces

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

In a small skillet, sauté the onion in a tablespoon of the butter for a few minutes, then add the garlic and sauté 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.

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