Spinach & Feta Phyllo Triangles (Spanakopita)

Cooking Instructions

Thaw 10 oz. frozen chopped spinach drain then squeeze to get out as much water as possible.

In a large bowl mix together spinach feta cheese grated parmesan cheese and some pepper.

Unfold phyllo dough that has been thawed and put a damp (not wet) paper towel over it to keep it from drying out. Looking carefully beca they are thin and might be stuck together take one sheet of phyllo and place it on the work surface in front of you (mine was an impeccably clean tabletop). Brush it with melted butter then place another sheet of phyllo on top making it two sheet of phyllo stuck together in a buttery love embrace.

Using a very sharp knife slice the buttered phyllo the long way into 2 to 3 inch wide strips. This is also a range since phyllo sheets come in different widths and you should make them wide enough that you the whole sheet.

Take one buttered phyllo strip and place a tiny dollop of the spinach filling at one end. Don't get greedy. If there's too much the filling will burst through the pyhllo when it bakes and though oozing spinach and cheese is never a bad thing it doesn't look very pretty.

Starting at the spinach end fold the edge of the phyllo across the filling the fold back and forth up the phyllo strip as if you were folding a flag. Repeat until all your dough or your spinach filling is d up whichever comes first.

Place the triangles on a cookie sheet. No need for butter since there is a lot of butter on the phyllo. Brush the tops of the triangles with more butter then bake in a pre-heated 350 degree oven until golden brown and flaky about 20 minutes.