Greek Spinach-and-Cheese Pastries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
2 (10-ounce) packages frozen chopped spinach, thawed and drained |
2 large eggs |
2 cups (8 ounces) shredded sharp cheddar cheese |
1 cup (4 ounces) crumbled feta cheese |
3/4 cup thinly sliced green onions |
1 1/2 tablespoons dried or 1/2 cup chopped fresh dillweed |
1/2 cup chopped fresh italian parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (16-ounce) package frozen phyllo pastry (22 sheets), thawed |
vegetable cooking spray |
Directions:
1. Combine first 9 ingredients in a large bowl; set aside.
2. Unfold phyllo, and cover with a slightly damp towel to prevent pastry from drying out.
3. Place 1 sheet of phyllo on a flat surface covered with wax paper; coat with cooking spray. Top with another sheet of phyllo; coat with cooking spray. Cut crosswise into 6 (2 1/2-inch-wide) strips.
4. Place 1 tablespoon spinach mixture at base of each strip; fold the right bottom corner over to form a triangle. Continue folding back and forth into a triangle, gently pressing corners together.
5. Place triangles, seam side down, on ungreased baking sheets; coat triangles lightly with cooking spray.
6. Repeat procedure with remaining phyllo sheets, cooking spray, and spinach mixture.
7. Bake pastries at 350° for 12 to 14 minutes or until golden. Serve immediately.
8. Note: Unbaked appetizers may be frozen up to 2 weeks. Freeze on baking sheets until hard; then freeze in airtight containers. Bake, unthawed, as directed above.
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