Number of servings :
Type of meal : | Side Dishes | Side Dishes
Special diet : | Vegetarian
1 small yellow onion, finely chopped
70 mL (4 tbsp plus 2 tsp) melted butter or margarine
1 pkg (284 g/10 oz) frozen chopped spinach, thawed and squeezed dry
15 mL (1 tbsp) snipped fresh dill
OR 1 mL (1/4 tsp) dried dill
125 mL (1/2 cup) crumbled feta cheese
1 egg, lightly beaten
6 sheets frozen phyllo pastry (from a 500 g/17-1/2 oz package), thawed by package directions
Preheat the oven to 350ºF (180ºC). In a 10-inch skillet over moderate heat, sauté onion in the 2 teaspoons melted butter until translucent — 3 to 5 minutes. Add spinach and cook 3 minutes more. Mix in dill. Transfer to a large bowl; mix in cheese, then egg. Lay 1 sheet phyllo pastry on a work surface and brush lightly with some of the remaining melted butter. Top with second phyllo sheet, brush with butter, then top with third sheet, and again brush.
To cut, fill, and fold the phyllo sheets: Using a sharp knife and a ruler if you like, cut the stack of 3 butter-brushed phyllo sheets lengthwise into six 1-3/4 inch-wide strips; cut the sheets vertically so that there are 12 half strips.
Place 1/2 teaspoon of spinach filling at the end of each strip. Fold the end of each strip diagonally over filling to form a triangle. Continue folding diagonally along entire strip, alternating directions (like folding a flag), and ending with a triangle. When each triangle is complete, brush with butter. (If you plan to freeze the triangles at this point, omit the last brushing with butter.)
Repeat, using remaining phyllo sheets, butter, and spinach filling to make another 12 triangles.
Place triangles on a parchment-lined baking sheet and bake until golden brown — about 25 minutes.
Makes 24 triangles.
Imported on 2011-01-20 16:41:26 — Original ID:476