| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Appetizers, Vegetables | 4 | Servings | |
INGREDIENTS
| Phyllo pastry | ||
| 1 | pk | (10-oz) frozen chopped spinach, thawed |
| 1/4 | c | Crumbled feta cheese |
| 4 | Green onions; sliced | |
| 1 | tb | Chopped fresh dill |
| 1 | Egg white | |
| 1 | tb | Lemon juice |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Preheat oven to 400 degrees. Squeeze spinach dry. Mix filling ingredients together in bowl. Stack 6 phyllo sheets (thawed), cut lengthwise into 4 even pieces. Working with one strip at a time, dab in 8 places with melted butter. Top with second strip. Lightly dab with melted butter. Place 2 Tbsp spinach mixture at short end of strip. Fold one corner over filling. Repeat folding down the length of the strip, forming a triangle. (Makes 12 total). Lightly dab top of pastries with remaining melted butter. Bake about 15 minutes. Recipe by: "Bon Appetit" magazine Posted to MC-Recipe Digest V1 #719 by LBotsko@aol.com on Aug 3, 1997
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