From the kitchen of Stephanie Knewasser.  Since these are
wrapped up into little triangles, they are perfect to serve at
showers and parties. The trick to working with phyllo is to keep
it covered with a damp towel so it won't dry out.
Melt: 3/4 c 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.
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