| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
|
Garlic clove, pressed |
| 1/2 |
c |
Very finely chopped onion |
| 2 |
lg |
Eggs |
| 3/4 |
lb |
Feta cheese, drained and crumbled |
| 1/2 |
c |
Very finely chopped parsley |
| 1 |
ts |
Dill weed or 2 tbsp. chopped fresh dill |
| 3 |
pk |
(10 oz.) frozen chopped spinach, thawed and squeezed dry |
| 1 |
pk |
(1 lb.) Phillo dough |
| 1 |
lb |
Butter, melted |
INSTRUCTIONS
Preheat oven to 375 degrees. Heat the oil in a small pan. Add onion and
garlic until golden. Beat eggs in large bowl with electric mixer until
light and lemon in color. Stir the cooked onion, garlic, feta parsley, dill
and spinach. Season with salt and pepper and nutmeg. Remove the fillo dough
from the package; unroll and place on a large sheet of waxed paper. Fold
the fillo crosswise into thirds. Cover with another sheet of waxed paper
and damp cloth. (Phillo dough dries out very fast). Lay one strip of fillo
at a time on a flat surface and brush immediately with melted butter. Fold
the strip in half lengthwise. Brush with butter again. Place rounded spoon
of spinach filling on the end of strip; fold over corner to make triangle.
Continue folding end to end, as you fold a flag. Brush top with butter.
Repeat the process until filling is used up. Place triangles in single
layers, seam side down on ungreased jelly roll pan. Bake for 20 minutes, or
until lightly browned. Posted to EAT-L Digest 16 Apr 97 by Gary M German
<garygerman@JUNO.COM> on Apr 16, 1997
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