From the kitchen of Stephanie Knewasser.  I found this recipe
on the web.   It is from a Greek restaurant. The trick to working
with phyllo is to keep it covered with a damp towel so it won't dry
out.
Melt: 3/4c butter

Thaw: 1/2 box phyllo
Cover phyllo with a damp  towel so it won't dry out.

In a bowl, mix together:
1 lb frozen chopped spinach,  thawed &
squeezed very dry, important or it will be soggy
1 tsp lemon juice
2.5 oz feta cheese
1 egg

Take 1 phyllo sheet, long side near you, brush w/ butter.
Top with another phyllo sheet, brush w/ butter.
Cut buttered phyllo stack into 6 strips.
Put heaping tsp of filling at corner of a strip.
Fold forming a triangle.
Continue folding, maintaining triangle shape.
Put triangle, seam side down, on baking sheet.
Brush tops with butter.

Bake @ 375, 20-25 min or until golden brown.

To make ahead: form triangles, but DON'T bake.
Arrange single layer in freezer bags, freeze.
Bake frozen pastries (don't thaw) same as above.
"Good food. Good mood."
Search
HOME APPETIZERS BREADS COOKIES DESSERTS MAIN DISHES SIDES FAMILY TREES HOLIDAYS & CRAFTS MISC