Feta Triangles

Feta Triangles

prep time

minutes
cook time

minute
servings
24

Ingredients















Cooking Instructions

For filling:


1

Heat oven to 350°F. In a large skillet, heat the oil. Add the green onions and sauté one minute to soften. Stir in the spinach and cook until dry. Remove from the heat, and set aside to cool.


2

In a bowl, combine the cheeses and eggs, salt, pepper, and nutmeg. Mix well. Stir in the reserved spinach mixture and blend well. Stir in the nuts. Cover, and refrigerate. Makes approximately 4 1/2 cups.


For pastry:


1

Create four fillo stacks: butter one sheet of fillo, stack another sheet on top, and butter. Repeat until there are a total of four sheets forming each stack.


2

To prepare as appetizers, cut the first fillo stack into six even strips width-wise. Place a scant tablespoon of the spinach filling at the bottom of each strip and fold up to form triangles. Butter both sides and place on a buttered sheet pan. Repeat with the remaining fillo stacks to make 24 triangles.


3

Bake for 20 minutes or until golden brown. Serve hot. Triangles may be cooled and reheated to serve.


4

To prepare as luncheon servings, cut the first fillo stack into three rectangles width-wise and use a scant 1/2 cup filling per piece, folding up to form triangles. Repeat with the remaining fillo stacks to make 12 triangles. Butter and bake as directed above.


Ingredients















Cooking Instructions

For filling:


1

Heat oven to 350°F. In a large skillet, heat the oil. Add the green onions and sauté one minute to soften. Stir in the spinach and cook until dry. Remove from the heat, and set aside to cool.


2

In a bowl, combine the cheeses and eggs, salt, pepper, and nutmeg. Mix well. Stir in the reserved spinach mixture and blend well. Stir in the nuts. Cover, and refrigerate. Makes approximately 4 1/2 cups.


For pastry:


1

Create four fillo stacks: butter one sheet of fillo, stack another sheet on top, and butter. Repeat until there are a total of four sheets forming each stack.


2

To prepare as appetizers, cut the first fillo stack into six even strips width-wise. Place a scant tablespoon of the spinach filling at the bottom of each strip and fold up to form triangles. Butter both sides and place on a buttered sheet pan. Repeat with the remaining fillo stacks to make 24 triangles.


3

Bake for 20 minutes or until golden brown. Serve hot. Triangles may be cooled and reheated to serve.


4

To prepare as luncheon servings, cut the first fillo stack into three rectangles width-wise and use a scant 1/2 cup filling per piece, folding up to form triangles. Repeat with the remaining fillo stacks to make 12 triangles. Butter and bake as directed above.


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