Phyllo Dough Triangles With Spinach & Feta

I began making these delectable little triangles years ago after having been tempted by my first Martha Stewart Cookbook. They are really easy and a perfect appetizer to serve...and your guests will be really impressed with your skills, too!

I like to serve them on a simple white plate - this one being my favorite Ironstone platter.
Every plate needs a little garnish for color....
....so I picked a bouquet of fresh parsley and oregano and some Queen Ann's lace from my garden.
Tie the bouquet with a little twine...
...and lay it next to whatever it is you are serving. It is sweet and fragrant, too!

Have any of you made these phyllo triangles before? You can use just about any filling you like, such as chicken with walnuts, crab, spinach and feta....let your imagination go wild. I don't suggest using a filling with sauce as it would leak out when baking.

For my filling I used:

2 boxes of frozen chopped spinach, thawed and drained

5-6 ounces crumbled Feta cheese

1-2 tsp. fresh oregano - minced

2 gloves garlic - minced

1/4 cup of finely chopped red onion

salt and pepper to taste

Mix all ingredients together.

For the triangles:

Melt 1 stick of unsalted butter

You will need 1 box of thawed phyllo dough (you can leave it in your fridge overnight or let it sit on the counter for a few hours).

Open the package of dough and gently unroll the dough. Be sure to follow the instructions on the box in how to handle the dough.

I find that sometimes the sheets stick together, however that is not a big deal because you will be layering the dough and the little rips and imperfections will be ok after you have layered the pieces together.

When laying the sheets out, you will place them in a rectangle fashion.

Lay out one sheet and brush it very lightly with melted butter.

Lay another piece of the dough on top of the one that you just buttered. Lightly butter. Lay another piece on top. Lightly butter this one.

Now you have three sheets, one on top of each other.

Cut the sheet in 2 inch wide strips. You should have five strips.

Place 1 tsp of filling at the bottom of each strip, 1/2 inch from the edge.

Now begin folding the strip, with the filling, like a flag. When you get to the

end, just put a little butter on the seam to seal it.

Continue this till your filling is gone.

Place the triangles on a cooking sheet that is lined with parchment paper.

Bake in a preheated 375 degree oven for 20 minutes, or until golden brown.

Yields about 2 dozen.

Enjoy!

Another version of this recipe is from Sandra Lee (at Food Network).

You can find it by clicking here.

Wishing my sweet friend, Stephanie, a Happy Birthday! Steph, have fun in New York!!