Spanakopita Triangles

Photo: flickr user Canadacow

Ingredients

1/3 cup Olive oil

1 Garlic clove, pressed

1/3 cup Very finely chopped onion

2 lrgs Eggs

1/3 pound Feta cheese, drained and crumbled

1/3 cup Very finely chopped parsley

1 teaspoon Dill weed or 2 tbsp. chopped fresh dill

3 pkts (10 oz.) frozen chopped spinach, thawed and squeezed dry

1 pkt (1 lb.) Phyllo dough

1 stick Butter, melted

Preparation

Preheat oven to 375 degrees.

Heat the oil in a small pan. Add onion and garlic until golden.

Beat eggs in large bowl until fluffy. Stir in the cooked onion and garlic, along with the feta, parsley, dill and spinach. Season with salt and pepper and nutmeg.

Remove the phyllo dough from the package; unroll and place on a large sheet of waxed paper. Fold the phyllo crosswise into thirds. Cover with another sheet of waxed paper and a damp cloth (phyllo dough dries out very fast). Lay one strip of phyllo at a time on a flat surface and brush immediately with melted butter. Fold end to end, as you fold a flag, until a triangle is formed. Brush top with butter.

Repeat the process until filling is used up. Place triangles in single layers, seam side down on ungreased sheetpan.

Bake for 20 minutes, or until lightly browned.