Ham and Spinach Triangles

An Italian-inspired version of Greece's famous spanikopita. If you don't have fresh Parmesan on hand, you can substitute shredded old Cheddar cheese.

• Ready In: 1 hr 20 mins
• Yields: 50 hors d'oeuvres

Ingredients

• 1 (16 ounce) package phyllo pastry, thawed
• 1  cup unsalted butter, melted
• 2  cups fresh spinach, cooked, squeezed dry and chopped
• 2  cups ricotta cheese
• 1 1⁄2 cups cooked ham, shredded
• 1⁄2 cup parmesan cheese, grated
• 1⁄2 teaspoon dried tarragon leaves
• 4  egg yolks
•  salt and pepper

Directions

1. In a large bowl, blend together the spinach, ricotta, ham, Parmesan, tarragon, egg yolks, salt and pepper to taste.
2. Place one sheet of phyllo on your work surface, covering the remaining phyllo with a damp tea towel to prevent it from drying out.
3. Brush the sheet lightly with butter; lay a second sheet over top and brush with butter.
4. Using a ruler and sharp knife, cut the pastry crosswise into 3-1/2-inch wide strips.
5. Spoon rounded tablespoons of filling about one inch from the end of each strip.
6. Fold one corner of the phyllo over the filling so the bottom edge of the phyllo meets the side edge to form a triangle.
7. Continue folding the triangle sideways and upward until the end of the phyllo strip is reached.
8. Press the edges firmly together.
9. Repeat with the remaining phyllo sheets and filling.
10. Place the triangles on lightly greased baking sheets; brush with butter.
11. Bake in a 375 degree F oven for 15-20 minutes or until puffed and golden.