Wisconsin Feta Triangles
Filling:
- 3 tablespoons olive oil
- 2½ cups chopped green onions
- 2 cups thawed chopped frozen spinach, squeezed dry
- ⅔ cup ricotta cheese
- 1 cup (6 ounces) crumbled feta cheese
- ¾ cup (about 3 ounces) grated Parmesan cheese
- 2 eggs
- Salt and freshly ground pepper, to taste
- ¼ to ½ teaspoon ground nutmeg
- ¾ cup pine nuts, toasted
- 16 phyllo dough sheets Butter, clarified, as needed
Instructions:
You will make these Wisconsin Feta Triangles in no time.
- For the filling, in a large skillet, heat the oil. Add the green onions and sauté 1 minute to soften. Stir in the spinach and cook until dry. Remove from the heat and set aside to cool.
- In a bowl, combine the cheeses, eggs, salt, pepper, and nutmeg. Mix well. Stir in the reserved spinach mixture and blend well. Stir in the nuts. Cover and refrigerate. Makes approximately 4½ cups.
- For the pastry, Create four phyllo stacks: butter one sheet of phyllo, stack another sheet on top, and butter. Repeat until there are a total of four sheets forming each stack. Preheat the oven to 350°F.
- To prepare as appetizers, cut the first phyllo stack into six even strips widthwise. Place a scant tablespoon of spinach filling at the bottom of each strip and fold up to form triangles. Butter both sides and place on a buttered baking sheet. Repeat with the remaining phyllo stacks to make 24 triangles.
- Bake for 20 minutes, or until golden brown. Serve hot. Triangles may be cooled and reheated to serve.