Spinach Phyllo Bites
Recipe Courtesy of April Stamm
Makes 40 Phyllo Bites
1 lb box frozen phyllo dough, thawed overnight in refrigerator
1 10oz box frozen chopped spinach, thawed
1 cup feta cheese, crumbled
1/4 cup parmesan cheese, finely grated
2 eggs, beaten slightly
1/4 teaspoon ground nutmeg
1/2 teaspoon freshly ground pepper
1/2 teaspoon kosher salt
1/2 lb unsalted butter, melted and cooled
Preheat the oven to 375 degrees F.
Squeeze all of the liquid from the spinach. Mix together spinach, feta, parmesan, eggs, nutmeg, pepper and salt and set aside.
Lay out two sheets of phyllo dough on a work surface so the long edge is in front of you. As you work, keep the stack of phyllo you have not used yet covered with a damp towel so it doesn’t dry out. Brush the top piece of phyllo with a light layer of butter, lay another sheet of phyllo directly on top of the first 2 sheets, and brush that lightly with butter, repeat with one more piece of phyllo (you will have a total of 4 sheets stacked). Cut the stack in six vertical strips. Put one heaping Tablespoon of the spinach mixture and the end of each strip, fold each strip all the way up diagonally like a flag. You will end up with 6 tight triangles. As each triangle is finished place it on an ungreased sheet pan. When you have all of the triangles finished, brush them all lightly with butter.
Bake the triangles at 375 degrees F for 20-30 minutes until they are golden brown and crunchy. Let them cool slightly and serve warm with Curry Dipping Sauce.
