Phyllo Triangles

Our cooking club makes these to freeze for the holidays. A wonderful savory snack.

• Ready In: 1 hr 30 mins
• Serves: 50

Ingredients

• 10  sheets phyllo dough
• 1⁄2 cup butter (or more)
• 1  tablespoon olive oil
• 2  tablespoons onions, minced
• 3  garlic cloves, minced
• 1  cup ricotta cheese
• 3⁄4 cup spinach, cooked, squeezed dry
• 1⁄3 cup parmesan cheese, grated
• 1⁄2 teaspoon lemon rind, grated
• 1  pinch pepper
• 1  pinch salt
• 1  pinch nutmeg

Directions

1. Saute onion and garlic in olive oil for 2 minutes.
2. In a bowl, stir together onion mixture,ricotta, spinach,parmesan,rind, salt,pepper and nutmeg.
3. Place one sheet of phyllo on the work surface.
4. Cover remaining phyllo with a damp cloth.
5. Use a ruler to cut the phyllo into 5 sheets about 2.5 inches wide.
6. Brush each strip with melted butter.
7. Spoon heaping teaspoons of filling about 1/2 inch from the end of each strip
8. Fold 1 corner of the phyllo over the filling so the bottom edge meets the side edge to form a triangle.
9. Fold up the triangle.
10. Continue folding sideways and upward until the end of the phyllo is reached.
11. Repeat
12. Brush triangles with butter.
13. Freeze (Do not thaw before baking).
14. Bake in 375* oven for 15 to 18 minutes.