We are going to visit with friends this weekend, so I pull out one of my old standby recipes to make a treat for our hosts. This yummy, flaky treat is easy to make and can be eaten hot or at room temperature.
- 1/2 medium onion, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 1 package frozen chopped spinach, drained and squeezed dry
- 4-6 oz, crumbled feta cheese
- 1 egg, slightly beaten
- dash of fresh grated nutmeg
- fresh ground pepper and salt to taste
- 20 sheets phyllo dough
- 1/2 cup butter, melted
- Saute onions in olive oil over medium heat until soft. Add garlic and cook for another 30 seconds and then remove from heat.
- In a medium bowl, combine spinach, feta, egg, onion and garlic, nutmeg, pepper and salt.
- Remove one sheet of phyllo from stack (cover the remaining sheets with a damp cloth to them from drying out) and lay it on the prep area. Brush the entire sheet with a thin layer of melted butter. Place another sheet on top, brush with butter and repeat 2 more times. Cut the stack in half lengthwise with a knife.
- Place about 2 tablespoons of filling on the bottom right side of one of the rectangles. Fold the bottom left corner up and over the filling so that the bottom edge is now even with the right side. Continue folding up and over until you end up with a triangle. Brush triangle with melted butter and place on a baking sheet.
- Repeat this procedure with the other phyllo rectangle.
- Repeat steps 3 and 4 until you have 10 triangles on a baking sheet.
- Place baking sheet in preheated 375 degree oven for about 20 minutes or until golden.
- Cool on a wire rack and serve either warm or at room temperature.
If you prefer smaller serving sizes cut the stacks of phyllo crosswise into 4 equal pieces. Use only a tablespoon of filling for each strip and roll up as noted in step 4. This modification will create 20 small turnovers.