Spinach Feta and Sundried Tomato Phyllo Triangles

Langkah-langkah

1. In a large bowl, combine the spinach, feta, mint, sundried tomatoes, olives, eggs, garlic, lemon juice and zest, pepper and salt; mix well.

2. Assemble the triangles: Unroll the phyllo and lay it flat on a clean, dry surface. Cover it completely with plastic wrap (or a squeezed-dry wet paper towel). Working with one sheet of phyllo at a time, and keeping the rest covered with the plastic wrap to keep it from drying out, place a sheet vertically in front of you. Brush the phyllo with butter and cover with another sheet. Butter the top sheet and cut the phyllo lengthwise in half into two equal 3-inch-wide strips. If two strips seem like they will produce triangles that are too large, cut them into three equal, vertical strips instead. Spoon 2 teaspoons of filling at the top end of each strip as shown in the photo above. Fold up the phyllo strips as you would a flag to create a neat triangle, being careful not to roll too tightly or the triangles will crack when baked.

3. Transfer the triangles to a baking sheet and cover with plastic wrap or the squeezed-dry wet paper towel. Repeat with the rest of the phyllo and filling. You can bake the triangles immediately or freeze and bake them later.

4. If freezing: Freeze uncooked triangles on the baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers if needed. Store in the freezer, where they’ll keep for about a month.

5. To bake: If frozen, do not thaw the triangles before baking. Position racks in the top and bottom thirds of the oven and heat oven to 375℉. Butter two sheet pans. Arrange the phyllo triangles on the prepared baking sheets in a single layer. Brush the tops of the triangles with butter and bake until golden brown, 15 to 20 minutes for fresh triangles and 20 to 25 minutes for frozen triangles, switching the positions of the pans halfway through baking.