Ingredients Jump to Instructions ↓

  1. 1/2 c Vegetable oil

  2. 1 pk Froz. chopped spinach,thawed

  3. 1 ts Dill

  4. 1 Clove garlic

  5. 1 Small tomato, diced

  6. 8 oz Feta cheese, crumbled

  7. 6 oz Cream cheese, softened Freshly ground pepper --PHYLLO DOUGH--

  8. 1/2 lb Frozen Phyllo dough

  9. 1 c Butter, melted

Instructions Jump to Ingredients ↑

  1. PREPARE DOUGH - Thaw according to pkg instructions (may be refrozen). Cut Phyllo dough into 6"x9" strips; cover w/wax paper with a damp towel over all. If dough gets too wet or dry, it will be unworkable - but it's not difficult once you get used to it. PREPARE FILLING - In oil, saute spinach, dill garlic & tomato until tender. Add cheeses & pepper. Mix thoroughly until ingredients are hot; cool slightly. ASSEMBLY - Brush 1 strip of Phyllo dough (it's VERY thin, don't worry if it tears a little) with melted butter. Place ts of filling at 1 end. Fold into small triangles (as if folding a flag). Continue folding triangle over & over to end of Phyllo strip. Brush top w/melted butter. Repeat for each strip.** Bake in preheated 350 oven for 15-20 min. or until tops are lt. brown. **May be frozen at this point - freeze 1 layer on cookie sheet, store in freezerproof bag--handy to have!!! I have received many compliments with these! Denise/Syracuse, NY


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