Phyllo Triangles With Spinach , Feta and Ricotta

Posting for ZWT These can be made ahead and frozen. If frozen doNOT thaw. Just bake as directed.

• Ready In: 40 mins
• Serves: 6-8
• Yields: 20 triangles

Ingredients

• Filling

• 1⁄2 lb feta cheese, crumbled into fine pieces (about 4 cups)
• 6  ounces whole milk ricotta cheese (about 1 1/2 cups)
• 2  large eggs, lightly beaten
• 1⁄2 bunch scallion, sliced thin
• 1⁄8-1⁄4 cup  minced fresh dill leaves
• 1  tablespoon  lemon, juice of
• 1  medium garlic clove, minced or pressed through a garlic press
• 1⁄2 teaspoon  freshly grated nutmeg
• 1⁄3 teaspoon salt
• 1  pinch ground black pepper
• 1 1⁄2  frozen spinach, 10 oz packages thawed and squeezed dry

• Phyllo Layers

• 3⁄4 cup olive oil or 3⁄4 cup  clarified butter
• 1  lb phyllo dough, thawed (14 by 9-inch)

Directions

1. FILLING: Mix the feta, ricotta, eggs, scallions, dill, lemon juice, garlic, nutmeg, salt, and pepper together in a large bowl. Stir in the spinach until uniform. (The filling can be refrigerated in an airtight container for up to 24 hours.).
2. PHYLLO LAYERS: Adjust an oven rack to the upper- and lower-middle positions and heat the oven to 375 degrees.Form the phyllo triangles, using a generous 1 tablespoon of filling per triangle. Spread the triangles out over 2 parchment paper-lined baking sheets. Bake the triangles until golden, about 20 minutes, switching and rotating the sheets halfway through the baking time.