Vegetarian

Greek spinach-feta triangles is for Dinner.

Greek spinach-feta triangles takes several minutes to prepare.

Greek spinach-feta triangles takes several minutes to cook.

Greek spinach-feta triangles makes 20 servings.

The ingredients for Greek spinach-feta triangles are:

1/4 cup olive oil
1 large raw onion, finely chopped
5 cloves garlic, or 3 large cloves garlic
1 bunch raw scallions, thinly sliced

2 10-ounce packages frozen spinach, thawed and thoroughly drained (squeeze extra moisture out by hand)
1/4 cup chopped fresh parsley
1 large egg
1 ~8 ounce package President fat free feta cheese, crumbled
1 ounce parmesan cheese, grated or Microplaned
large pinch ground fennel seed, or 1 tsp whole fennel seed
small pinch ground nutmeg
1 tsp dried dill

30 sheets Athens Phyllo Dough, thawed overnight in the refrigerator
Olive Oil, 1 tbsp (remove)
Butter, unsalted, 3 tbsp (remove)

Here is how you make Greek spinach-feta triangles:

1. In a large pan, sautee the onion in the olive oil for about 7 minutes on low, until limp and slightly golden.2. Add garlic and cook for three more minutes3. Add scallions and cook for another minute. Turn off heat.4. Add the spinach, parsley, egg, crumbled feta, Parmesan, and spices. Combine thoroughly. Salt and pepper to taste.5. Melt the butter and combine with the remaining olive oil. 6. Open one sleeve of phyllo dough and gently unroll. Cover with waxed paper and damp tea towel; keep the dough covered at all times when not in use.7. Preheat the over to 350 degrees F.8. Place one sheet of phyllo on your work surface. Brush surface with a bit of the melted butter-oil mixture. Position a second sheet of dough over the first and butter it. Position a third sheet but do not butter this one. Cut the sheet in half the long way so you have two long, thin strips of dough.9. Place 1/4 cup of the spinach mixture about three inches from one end of one phyllo strip. Pat out into a triangle shape, leaving a triangle the same size uncovered at the end nearest you.10. Fold the uncovered dough end over the filling. Keep flipping the triangle end over end until the pocket is sealed and the filling in completely enclosed. 11. Place the triangle on a baking sheet, brush the top with butter, and repeat with the remaining strip of dough. Then, repeat steps 8-11 until you have used up either all your filling, all your phyllo, or all your patience. The filling is very good in omelets, so if you run out of patience all is not lost!12. The triangles can now be either frozen or baked. Bake at 350 for about 25 minutes, or until lightly golden. Check after 15 minutes and if needed rotate the baking sheets. Cool on a wire rack for five minutes before serving. Great with a little balsamic vinegar (not included in nutrition calcs). Cooking from frozen is a bit more fiddly, but use the same times as a starting guide.Serving Size: makes 20 trianglesNumber of Servings: 20Recipe submitted by SparkPeople user TURTLEDAWN.

The nutritional information for Greek spinach-feta triangles is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 137.0

• Total Fat: 6.2 g
• Cholesterol: 17.7 mg
• Sodium: 160.8 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 1.3 g
• Protein: 6.5 g

The dietary needs meet for Greek spinach-feta triangles is Vegetarian