It sounds like a lot of you are getting ready for holiday parties. While you have your phyllo dough out, why not try these too? This is my standby winter appetizer recipe. Spinach is in season, and they freeze beautifully!
Yield: 30- 60 triangles
1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 tablespoon honey
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound phyllo pastry sheets
Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil.
Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley,salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
Stir in the feta, honey, and as much beaten egg needed to moisten the cooled spinach mixture.
Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
Unroll the phyllo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn’t dry out and become brittle.
Using a sharp knife, cut the phyllo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of phyllo with melted butter. If a thicker pastry is desired, add another strip and brush with butter again. (See picture above.)
Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag.
Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot.
(These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)
- Asparagus Roll-ups With Bacon And Honey (romancingthebee.com)
- Winter Salads – Warm Spinach Salad With Honey Garlic Vinaigrette (romancingthebee.com)