Phyllo triangles with spinach, dill and Tre Stelle Feta
Phyllo triangles with spinach, dill and Tre Stelle Feta
Prep Time:14 minutes Ready In:
1 hour or less Serves:
20
Ingredients:
3/4 green onions, finely chopped A handful of baby spinach, finely chopped 400 gr. of Tre Stelle Feta, crumbled 1 package of phyllo dough Melted butter (for brushing the dough)
Instructions:
Preheat oven to 360 F. In a bowl, combine onions, spinach and Feta, set it aside. Place all the phyllo sheets on a surface, cut the first long rectangle (about 5 cm wide) for the entire thickness of the dough. Take two rectangles, brush them with melted butter, paste them one above the other. Brush with butter on the outer surface of the rectangle. Place 1 tablespoon of filling 2cm from the short edge closest to you. Fold the bottom left corner over the filling to the right edge to form a triangle. Fold the triangle up, bringing the point at the right bottom along the right edge. Turn the lower right corner over in order to touch the left edge. Continue turning the triangle over in this manner until you reach the end of the rectangle. Repeat with remaining sheets of phyllo dough, continuing until running out of filling. You should get about 20 triangles. Transfer the spanakopita on a baking tray lined with parchment paper and bake in the oven about 15 minutes, until browned. Serve hot or warm.
