These easy-to-make flaky triangles of phyllo are popular at parties.
Serves: 40Hands-on: 30 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- 1⁄4 cup extra-virgin olive oil
- 4 scallions, ends trimmed, thinly sliced
- 1 1⁄2 cups blanched and drained spinach, excess water removed, chopped
- 1 cup ricotta cheese
- 1 cup crumbled feta cheese
- 1⁄2 tsp. ground black pepper
- 2 large eggs, beaten
- 1⁄2 cup chopped fresh dill
- 1 lb. unsalted butter, melted
- 1 package phyllo pastry, thawed, at room temperature
- Heat oil in a large skillet over medium heat 30 seconds. Add scallions and cook 5 minutes or until scallions are soft. Remove skillet from heat, and allow scallions to cool.
- In a large bowl, combine scallions, spinach, ricotta, feta, pepper, eggs, and dill. Stir well to combine.
- Preheat oven to 350°F. Brush melted butter on the bottom of a large baking tray. Open package of phyllo and lay sheets flat. Cover sheets with a slightly damp tea towel.
- Place one sheet of phyllo on the work surface. Brush sheet with butter, and then place another sheet on top of it. Brush top sheet with butter. Place a third sheet on top of the second sheet. Cut the stack of phyllo sheets lengthwise into four equal strips.
- To form a triangle, place a tablespoon of filling on a strip of phyllo, 1 inch from the bottom. Fold the end over the filling at a 45-degree angle. Continue folding right to the top to form a triangle that completely encloses the filling. Repeat the process with remaining three strips. Place triangles on baking sheet and brush tops with butter. Repeat these steps with remaining phyllo and filling.
- Bake phyllo triangles 30 minutes or until golden. Allow to cool 10 minutes and serve warm.