| |
|
|
|
Ingredients:
Vegetable Oil. . . . .½ Cup
Large Onions, Chopped. . . 2
Frozen Chopped Spinach -
Thawed, Drained And Squeezed Dry. . . 2 (10 Ounce) Packages
Chopped Fresh Dill. . . . .2 Tablespoons
All-purpose Flour. . . . .2 Tablespoons
Feta Cheese, Crumbled. . . . .2 (4 Ounce) Packages
Eggs, Lightly Beaten. . . . .4
Salt And Pepper. . . . .to Taste
Phyllo Dough. . . . 1 ½ (16 Ounce) Packages
Butter, Melted. . . . .¾ Pound
Preparation:
Preheat Oven To 350 Degrees F (175 Degrees C).
Heat Vegetable Oil In A Large Saucepan Over Medium Heat.
Slowly Cook And Stir Onions Until Softened.
Mix In Spinach, Dill And Flour.
Cook Approximately 10 Minutes, Or Until Most Of The Moisture Has Been Absorbed.
Remove From Heat.
Mix In Feta Cheese, Eggs, Salt And Pepper.
Lay Phyllo Dough Flat And Brush With Butter.
Place A Small Amount Of Spinach Mixture Onto Each Piece Of Dough.
Fold Phyllo Into Triangles Around The Mixture.
Brush With Butter.
Place Filled Phyllo Dough Triangles On A Large Baking Sheet.
Bake In The Preheated Oven 45 Minutes To 1 Hour, Or Until Golden Brown.
"the Recipe For These Spinach And Feta Appetizer Triangles Came From A Greek Family Friend.
They May Be Frozen Prior To Baking."
You can serve with your family and friends.
|
