2 Tbsp. olive oil
1 small onion, diced
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1/2 c. grated Parmesan cheese
1/8 tsp. pepper
about 1/2 lb. phyllo (studel leaves)
1/2 c. butter or margarine, melted
In a 2-quart saucepan over medium heat, in hot oil, cook onion until
tender, stirring occasionally. Remove from heat; stir in spinach,
egg, cheese and pepper.
With knife, cut phyllo lengthwise into 2-inch wide strips. Place
strips on waxed paper then cover with slightly damp towel.
Brush top of one strip of phyllo with melted butter; place 1
teaspoon spinach mixture at short end of strip. Fold one corner of
strip diagonally over filling so the short edge meets the long edge
forming a right angle. Continue folding over at right angles until
you reach the end of the strip to form a triangular shape package.
Repeat with remaining phyllo strips and spinach filling.
Preheat oven to 425 degrees. Place packages seam side down in 15 1/2 x 10
1/2 jelly roll pan. Brush with butter. Bake triangles 15 minutes or
until golden brown.
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