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From the kitchen of Stephanie Knewasser


3/4 c butter


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.