Spinach and Feta Phyllo Triangles
Phyllo dough triangles stuffed with spinach, feta, and peppers.
Ingredients
- 1 tbsp. extra virgin olive oil
- 10 ounces frozen spinach, defrosted and drained
- 9 tbsp. unsalted butter
- ½ cup each minced onion and chopped bell peppers
- ¾ cup feta cheese, crumbled
- 2 tbsp. scallions, sliced
- 1 egg, beaten
- ¼ cup each parsley, feta, and dill
- ¼ tsp. each kosher salt, black pepper, and red pepper flakes
- 12 9x14 sheets of phyllo dough
- 1 tbsp. sesame seeds
Instructions
- Preheat the oven to 375 degrees. Place the spinach in a dish cloth and squeeze out all the water.
- Heat a large skillet over medium heat, with the oil. Add the spinach and cook for two minutes. Place it in a mixing bowl.
- Wipe out the skillet, and melt a tablespoon of butter and cook the onions and peppers for about five minutes, until the vegetables are softened. Add them to the mixing bowl, along with the feta cheese, egg, salt, peppers, dill, parsley, and scallions.
- Melt the rest of the butter. Take the phyllo out of the box. Lay it out and cover it with plastic wrap and then put a damp paper towel on top of the plastic.
- On a cutting board, lay out one sheet of the phyllo. Brush it with butter, and then top it with another piece of phyllo. Slice the phyllo into three equal vertical strips. Place one tablespoon of the spinach mixture on a bottom corner of each strip. Then, fold the empty bottom corner of each strip on top of the filling, forming a triangle. Next, fold the rest of the strip up, like you're folding a flag. Brush each triangle on both sides with butter. Place it on a parchment lined baking sheet, repeating this until you have 18 triangles, and all the filling is used. Sprinkle the sesame seeds on and then bake them for 15 minutes.
- Serve them right away. Or, store them in the refrigerator, and then reheat them in the oven at 350 degrees for 10 minutes.
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