Spinach, Feta & Sun-Dried Tomato Phyllo Triangles
- 2 (10-ounce) packages frozen, chopped spinach, thawed & squeezed dry
- 2 cups crumbled feta cheese (12 ounces)
- 3/4 cup roughly chopped fresh mint
- 1/2 cup roughly chopped sun-dried tomatoes (oil packed & drained)
- 1/2 cup pitted & roughly chopped Kalamata olives
- 4 large eggs, lightly beaten
- 3 Tablespoons chopped garlic
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon finely grated lemon zest
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1 (1-pound) package phyllo dough (preferably a twin-pack), thawed according to the package directions
- 1 cup (2 sticks) melted unsalted butter, plus more as need for baking
- This recipe is vegetarian
- Produce
- Garlic (3 Tablespoons)
- Lemon, zest (1 Tablespoon)
- Mint, fresh (3/4 cup)
- Spinach, frozen dry (2 (10-ounce) packages)
- Tomatoes, sun-dried oil packed & drained (1/2 cup)
- Condiments
- Kalamata olives, pitted & roughly chopped (1/2 cup)
- Cooking & Baking
- Black pepper, freshly ground (3/4 teaspoon)
- Kosher salt (1/2 teaspoon)
- Phyllo dough (1 (1-pound) package)
- Drinks
- Lemon juice, fresh (2 Tablespoons)
- Dairy
- Butter, unsalted (1 cup)
- Feta cheese (2 cups)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on recipegirl.com
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Published December 24, 2007 (5 years ago).
4 people saved this recipe.
