Prep time: 45 min
Cook: 25 min
Ready in: 1 hour, 10 min
Serves: 6
Ingredients:
1/2 c. + 1 T. butter
1 lb. spinach
1 T. olive oil
1 onion- chopped
2 c. Feta- crumbled
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
10 sheets (17" x 12") phyllo dough
Directions:
- Melt 1 T. butter in a skillet
- Add spinach and cook, stirring, until wilted and tender, about 4 min
- Remove from heat and cool 10 min
- Saute onion in olive oil until brown
- Squeeze spinach to remove moisture
- Coarsely chop spinach
- Preheat oven to 375
- Melt remaining 1/2 c. butter, then let cool
- In a bowl, mix spinach, onion, feta, oregano, salt, and pepper
- Cover phyllo stack with 2 overlapping pieces of plastic wrap then a damp towel
- Put 1 sheet of phyllo with long side facing you and brush with butter
- Add another sheet of phyllo on top and brush with butter
- Slice into 6 (roughly 12" x 2 3/4") strips
- Put a heaping tsp. of spinach mixture on end of one strip
- Fold like a flag to make a triangle
- Place, seam down, on baking sheet and brush with butter
- Repeat, using all phyllo
- Bake, on middle rack, until golden brown, about 20- 25 min
- Cool on a rack
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