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Ingredients
- 1 stick (1/2 cup) plus 1 tablespoon unsalted butter
- 1 lb baby spinach
- 1/2 lb feta, crumbled (scant 2 cups)
- 1/2 teaspoon freshly grated nutmeg
- 10 (17- by 12-inch) phyllo sheets, thawed if frozen
Directions
- Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Preheat oven to 375°F.
- Melt remaining 1 stick butter in a small saucepan, then cool.
- Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
- Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.
- Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.
- Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.
- ** Note:
- Pastry triangles can be formed but not baked 3 days ahead of time. Arrange in 1 layer in heavy-duty sealed plastic bags, then freeze. Bake frozen pastries(do not thaw) in same manner as above.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 30 servings | |
| Calories 23 | |
| Calories from Fat 15 | 65% |
| Total Fat 1.73g | 2% |
| Saturated Fat 1.2g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 93mg | 4% |
| Potassium 65mg | 2% |
| Total Carbs 0.7g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.35g | 0% |
| Protein 1.39g | 2% |
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