Spinach in Phyllo Triangles
Preparation Time : 30 minutes
Serving size: 6
Cuisine: Lebanese
Ingredient:
1/2 Pound – spinach, chopped
1 small – onion, finely chopped, salt & pepper to taste
1 tablespoon – lemon juice
1 tablespoon – olive oil
1 tablespoon – sumac
1 tablespoon – pine nuts, optional
1/4 cup – feta cheese crumbled, optional
6 sheets – phyllo pastry
1/4 cup – clarified butter
Preparation Method:
1. Sprinkle some salt on to the spinach and rub it in with your finger till it wilts slightly
2. Put the salt and pepper into the onions and again rub in to soften a little then add to the spinach
3. Add the olive oil, lemon juice, sumac and pine nuts and feta (if using) to the spinach mixture and mix in thoroughly – set aside
4. Take one sheet of phyllo, brush with melted butter. Repeat with two more layers
5. Cut into eight strips about 2″wide. About an inch from the bottom, place a heaped teaspoon of spinach mixture (squeezing out the water)
6. Fold corner over filling to form a triangle – continue folding upwards keeping the triangle shape as if folding a flag. Brush the top with butter. Repeat these last 3 steps to make up the rest of the triangles.
7. Preheat oven to 350F/180C and bake till golden about 10-15 minutes
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