Thursday, January 8, 2015


1/4 cup chopped onion

1/2 tsp minced garlic
1 stick butter, divided
1 pkg (10-oz) frozen chopped spinach, thawed and well drained
1 block (8-oz) cream cheese, softened
dash of freshly ground black pepper
dash of ground nutmeg
6 sheets frozen phyllo , thawed

Preheat oven to 375 degrees.

In a small skillet or pan melt 2 tablespoons of the butter; add onion and garlic.  Cook, stirring, until tender.

In a mixing bowl combine the spinach, cream cheese, onion-garlic mixture, pepper, and nutmeg until well blended. 

Melt the remaining butter.

Lay a sheet of phyllo on a flat surface.  Brush with the butter and cut lenthwise into 4 equal strips.

For each triangle, spoon about 1 tablespoon of the spinach mixture about 1-inch from the end of each strip.  Fold the end over the filling at a 45 degree angle.  Continue folding, like folding a flag, to form a triangle over the filling.  Repeat with the remaining ingredients.

Bake 12 to 15 minutes until golden brown.

Note: May be made ahead and frozen after baking.  To reheat, bake frozen 10 to 12 minutes or until heated through.

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