Greek Spinach-and-Cheese Pastries

Southern Living
5 1/2 dozen


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2 (10-ounce) packages frozen chopped spinach, thawed and drained
2 large eggs
2 cups (8 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) crumbled feta cheese
3/4 cup thinly sliced green onions
1 1/2 tablespoons dried or 1/2 cup chopped fresh dillweed
1/2 cup chopped fresh Italian parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) package frozen phyllo pastry (22 sheets), thawed
Vegetable cooking spray


Combine first 9 ingredients in a large bowl; set aside.

Unfold phyllo, and cover with a slightly damp towel to prevent pastry from drying out.

Place 1 sheet of phyllo on a flat surface covered with wax paper; coat with cooking spray. Top with another sheet of phyllo; coat with cooking spray. Cut crosswise into 6 (2 1/2-inch-wide) strips.

Place 1 tablespoon spinach mixture at base of each strip; fold the right bottom corner over to form a triangle. Continue folding back and forth into a triangle, gently pressing corners together.

Place triangles, seam side down, on ungreased baking sheets; coat triangles lightly with cooking spray.

Repeat procedure with remaining phyllo sheets, cooking spray, and spinach mixture.

Bake pastries at 350° for 12 to 14 minutes or until golden. Serve immediately.

Note: Unbaked appetizers may be frozen up to 2 weeks. Freeze on baking sheets until hard; then freeze in airtight containers. Bake, unthawed, as directed above.

Created date

April 2000