by Stefano Coppola
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A&M's Testing Notes:
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24 sheets phyllo dough Ask a question about this ingredient
1 1/2 cup butter, melted Ask a question about this ingredient
12 ounces (usually 2 bunches) fresh spinach Ask a question about this ingredient
3 tablespoons extra virgin olive oil Ask a question about this ingredient
1 clove garlic, thinly sliced Ask a question about this ingredient
splashes white wine Ask a question about this ingredient
8 ounces feta cheese, crumbled Ask a question about this ingredient
1/4 cup grated parmesan Ask a question about this ingredient
2 sprigs each oregano, basil, parsely- chopped Ask a question about this ingredient
1 tablespoon fresh lemon juice Ask a question about this ingredient
Saute garlic and spinach in olive oil, add wine to steam spinach. Cool. preheat oven to 350 degrees.
Ask a question about this stepSqueeze excess liquid from spinach and put in a mixing bowl. Mix in herbs, cheeses, lemon juice, egg, and season with salt and pepper.
Ask a question about this stepLine baking sheet with parchment papper. Gently unfold the phyllo dough. Lay 1 sheet of phyllo on a large cutting board and gently brush with the melted butter. Place a second phyllo sheet on top of the first and brush with butter. Repeat 2 more times until you have a stack of 4 phyllo sheets with butter brushed between the layers.
Ask a question about this stepCut the phyllo sheets lengthwise into 3 strips. Place 2 tablespoons of the spinach filling 1 inch from the bottom end of each strip. Fold the right corner over the spinach filling to the left to make a triangle. Gently pull up the bottom left corner and fold up to make a second triangle. Continue folding until you reach the top. Brush the last fold with butter to seal.
Ask a question about this stepContinue until all phyllo is used. Place triangles on the baking sheet, about 1 inch apart. Bake about 15 minutes, until lightly browned and crispy. Cool slightly before serving.
Ask a question about this stepMade these tonight and they are awesome and super easy to put together! I used only 3 sheets of phyllo and probably only a tbsp. of butter very sparingly in between the layers. So light, tasty and they look gorgeous. Thanks for such a great recipe of something I never thought would be possible to make at home!
Made these tonight and they are awesome and super easy to put together! I used only 3 sheets of phyllo and probably only a tbsp. of butter very sparingly in between the layers. So light, tasty and they look gorgeous. Thanks for such a great recipe of something I never thought would be possible to make at home!
Made these tonight and they are awesome and super easy to put together! I used only 3 sheets of phyllo and probably only a tbsp. of butter very sparingly in between the layers. So light, tasty and they look gorgeous. Thanks for such a great recipe of something I never thought would be possible to make at home!
These look wonderful! I love how plump they are.
I love spinach dearly, but I'm not a fan on the phyllo overkill. I love how thin yours look and anything that cute and small, sign me up.
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Made these tonight and they are awesome and super easy to put together! I used only 3 sheets of phyllo and probably only a tbsp. of butter very sparingly in between the layers. So light, tasty and they look gorgeous. Thanks for such a great recipe of something I never thought would be possible to make at home!