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2 Tbsp. olive oil 1 small onion, diced 1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry 1 egg 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |