greek spinach and cheese pastries

2 10 ounce packages frozen chopped spinach, thawed and drained
2 large eggs
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup 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, 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. Bake pastries at 350 for 12-14 minutes, or until golden. Serve immediately. Yield: 5-1/2 dozen. 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. From March, 1996 Southern Living magazine.

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