| 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
A Message from our Provider:
“God promises a safe landing, not a calm passage.”