Shelly's Recipe

SPINACH PHYLLO TRIANGLES

Category: Hot

1/2 cup ricotta cheese
2 tbsp butter
1 cup chopped parsley leaves
1 (10 oz) pkg frozen creamed spinach
1 tbsp pepper
1 tsp ground nutmeg
1 tbsp ouzo
1 (35 oz) pkg crumbled feta cheese
1/4 cup minced Pepperoncini and their juices
1 box phyllo dough, thawed
Olive oil

Using a coffee filter set over a bowl; drain the ricotta. Discard the liquid and set the ricotta aside. In a 2 quart saute pan over medium heat, melt butter. Ass parsley, spinach and seasonings and cook for 5 minutes. Add ouzo and simmer an additional 5 minutes. Remove from heat and stir in ricotta, cheese and Pepperoncini. Let cool and then refrigerate for 20 minutes or more.

Preheat oven to 375. In the meantime, roll out the dough and starting from the long side, cut sheets into 2 inch wide strips. Cover with a paper towel and slightly dampened kitchen towel. Take 3 strips and brush lightly with olive oil. Top with 1 tsp of filling, placed 1/2 inch above bottom corner. Fold into a triangle shape and repeat as though folding into a flag. Repeat.

Arrange triangles, seam side down, on a cookie sheet lined with parchment paper. Lightly brush triangles with olive oil and bake for 20 minute or until golden brown. Cool slightly and transfer to a serving platter. Freeze leftover phyllo dough for another use.