Spinach Phyllo Triangles
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
55
Sourness
47
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Using a coffee filter set over a bowl, drain the ricotta
2
Discard liquid and set ricotta aside
3
In a 2-quart saute pan over medium heat, melt butter
4
Add parsley, creamed spinach, pepper, and nutmeg and cook for 5 minutes
5
Add ouzo and simmer for another 5 minutes
6
Remove from heat and stir in ricotta and feta cheeses and the pepperoncini
7
Let cool and then refrigerate for 20 minutes or more
8
Preheat oven to 375 degrees F
9
In the meantime, roll out the phyllo dough and, starting from the long side, cut sheets into 2-inch wide strips
10
Cover with a paper towel and a slightly dampened kitchen towel
11
Take 3 strips and brush the top sheet lightly with olive oil
12
Top with 1 teaspoon of filling, placed 1/2-inch above the bottom corner
13
Fold into a triangle shape and repeat as though folding into a flag
14
Repeat
15
Arrange triangles seam side down on a cookie sheet lined with parchment paper
16
Lightly brush triangles with olive oil and bake for 20 minutes or until golden brown
17
Cool slightly and transfer to a serving platter
18
Freeze leftover phyllo dough for other uses