You can freeze these tasty triangles for an easy ready-to-bake appetizer.
- Portion size 35 servings
- 1 tablespoon extra-virgin olive oil
- 1 small onion minced
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon each salt and pepper
- 1 spinach trimmed
- 1/2 cup grated Parmesan cheese
- 1/3 cup thinly sliced basil leaf
- 1/4 cup pine nut lightly toasted
- 1/2 teaspoon grated lemon rind
- 7 sheets phyllo pastry
- 1/4 cup butter melted (approx)
MethodIn Dutch oven, heat oil over medium heat; cook onion, garlic, oregano, salt and pepper until softened, about 2 minutes.
Add spinach in batches until wilted; cook, stirring occasionally, until very soft and no liquid remains, about 8 minutes. Let cool and coarsely chop. Transfer to bowl; stir in Parmesan cheese, basil, pine nuts and lemon rind.
Place 1 sheet of phyllo on work surface, covering remainder with damp towel to prevent drying out. Brush lightly with some of the butter. Cut lengthwise into 5 strips.
Spoon scant 2 tsp (10 mL) of the filling about 1/2 inch (1 cm) from end of each strip. Fold 1 corner of phyllo over filling so bottom edge meets side edge to form triangle; fold up triangle. Continue folding triangle sideways and upward until end of strip. Fold end flap over to stick. Repeat with remaining phyllo and filling.
Brush both sides of phyllo triangles with butter. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks; bake frozen.)
Bake on baking sheets in 375°F (180°C) oven until golden, about 15 minutes for fresh, 17 to 20 minutes for frozen.