Monday, August 21, 2017

2 Tbsp. unsalted butter
1 leek, white part only, washed well and finely chopped
1 lb. fresh spinach, cooked, squeezed dry and chopped
5 – 6 oz. feta cheese, crumbled
1 Tbsp. breadcrumbs
1/4C fresh dill, chopped
2 Tbsp. Italian parsley, chopped
1/4C pine nuts, toasted
salt and pepper to taste

½ package phyllo dough leave, completely thawed out
1 stick melted butter

Sauté leek in butter until soft, add spinach and sauté a few minutes to dry out.  Let cool.  Combine spinach mixture and remaining ingredients in a food processor and pulse until fairly smooth.

Preheat oven to 375F.  Using one sheet of phyllo at a time, butter, fold in half vertically, butter, cut into 4 long strips.  Place two teaspoon filling in the left-hand corner of each strip, fold into a triangle and continue to fold in a triangle until the end.

Brush with butter and place on a cookie sheet.  Repeat until filling has been used up.  Bake until golden – 15 minutes, turning once.
MAKES:  3-1/2 dozen or so

1 comment:

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