Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil 1 ts Dill weed
1/2 c Onion -- chopped fine 3 pk Frozen spinach -- thawed
2 Eggs Nutmeg -- to taste
12 oz Feta cheese -- crumbled 1 pk Phyllo dough -- room temp.
1/2 c Parsley -- minced 2 c Butter -- melted

Preheat oven to 375 degrees.

Heat oil in small skillet. Add onion and cook until translucent and
golden. Squeeze spinach dry. Beat eggs in a large bowl until light and
lemon colored. Stir in cooked onion, feta, parsley, dill, and spinach.
Season with nutmeg, salt, and pepper.

Remove phyllo from package; unroll and place on large sheet of waxed
paper. Fold Phyllo crosswise into thirds. Use scissors to cut along
folds into thirds. Cover with another sheet of waxed paper and a
damp cloth. Lay 1 strip of phyllo at a time on a flat surface and
brush immediately with melted butter. Fold strip in half lengthwise.
Brush with butter again. Place rounded teaspoonful of filling on one
end of strip; fold over one corner to make a triangle. Continue
folding end to end, as you would fold a flag, keeping edges straight.
Brush top with butter. Repeat process until filling is used up.

Place triangles in a single layer, seam sides down, on ungreased
jelly roll pan. Bake about 20 minutes or until lightly brown. Serve
warm.

Recipe By : Best Recipes 1/8/91

From: Alison Meyer Date: 10-09-95 (22:05) (159)
Fido: Cooking

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