Spinach Cheese Triangles

  1. 1. to chop onions in food processor, peel and quarter onion; place in bowl. Pulse 4 to 7 times until onion is finely chopped. Scrape bowl once during chopping. Chop enough onion to measure 1/2 cup. Drain onions, if needed. Set aside
  2. 2. to finely chop paresley, place parsley in 1 cup measuring cup. Snip enough parsley with kitchen scissors to measure 1/2 cup. Set aside
  3. 3.to drain spinach, place spinach 1 package at a time, in bottom of pie plate. Place another pie plate on top; over sink squeeze plates together and tilt slightly to press excess liquid from spinach. Set spinach aside
  4. 4. Preheat oven to 375 degrees.
  5. 5. Heat oil over medium high heat in small skillet. Add onion; cook and stir until translucent and golden.
  6. 6. Beat eggs in large bowl with electric mixer at medium high speed until light and lemon colored.
  7. 7. Stir in onion with oil, feta cheese, parsley, oregano and spinach. Season with nutmet, salt and pepper.
  8. 8. Remove phyllo from package; unroll and place on large sheet of waxed paper. Fold phyllo crosswise into thirds. Use scissors to cut along folds into thirds.
  9. 9. Cover phyllo with lare sheet of plastic wrap and damp, clean kitchen towel.
  10. 10. Lay 1 stip of phyllo at a time on flat surface and brush immediately with melted butter. Fold strip in half lengthwise. Brush with butter agian. Place rounded teaspoonful of spinach fillin on 1 end of strip; fold over 1 corner to make triangle.
  11. 11. Continue folding end to end, as you would fold a flag, keeping edges straight.
  12. 12. Brush top with butter. Repeat process until all filling is used.
  13. 13. Place triangles in a single layer, seam side down, on ungreased jelly roll pan. Bake 20 minutes or until lightly browned. Serve warm.

onion, parsley, olive oil, eggs, feta cheese, oregano, fresh nutmeg, frozen phyllo dough, butter

Taken from www.epicurious.com/recipes/member/views/spinach-cheese-triangles-50007627 (may not work)

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