These warm, flaky and cheesy bites are similar to Greek spanakopita triangles, but they have the addition of allspice. Phyllo pastry dries out quickly, so keep it covered with a damp towel when you're not working with it.
- Prep time 1 hour
- Total time 1 hour & 30 minutes
- 1 bag spinach trimmed
- 375 g feta cheese crumbled
- 1 pkg cream cheese softened
- 1 egg
- 2 tablespoons chopped fresh dill
- 1 1/2 teaspoon grated lemon zest
- 1 clove garlic minced
- 1/2 teaspoon each salt and pepper
- 1/4 teaspoon ground allspice
- 16 sheets phyllo pastry
- 3/4 cups butter melted
In steamer basket set over saucepan of simmering water, steam spinach until wilted. Using back of spoon, press out and discard liquid; coarsely chop spinach. Set aside.
In bowl, beat feta cheese with cream cheese until light and fluffy. Beat in egg, dill, lemon zest, garlic, salt, pepper and allspice. Stir in spinach.
Place 1 phyllo sheet on work surface, keeping remainder covered with damp towel to prevent drying out. Brush lightly with butter.
Cut lengthwise to make four 2-1/2-inch (6 cm) wide strips; discard remaining strip.
Spoon 1 tbsp of the spinach mixture 1/2 inch (1 cm) from end of 1 strip. Fold 1 corner of phyllo over filling so bottom edge of phyllo meets side edge to form triangle. Continue folding triangle sideways and upward until end of strip; fold end flap over to adhere. Repeat with remaining phyllo and spinach mixture.
Brush both sides of triangles with remaining butter.(Make-ahead: Layer between waxed paper in airtight container; freeze for up to 2 weeks. Bake from frozen.) Bake on baking sheet in 375 F (190 C) oven until golden, about 18 minutes.
Makes 64 pieces.
Nutritional facts per piece: about
- Sodium 137 mg
- Protein 2 g
- Calories 67.0
- Total fat 5 g
- Potassium 33 mg
- Cholesterol 18 mg
- Saturated fat 3 g
- Total carbohydrate 4 g
- Iron 3.0
- Folate 6.0
- Calcium 3.0
- Vitamin A 8.0