These spinach and cheese stuffed phyllo pastries are easy to make and they freeze and re-heat well so you can make a large batch if desired.
Cook the filling until the spinach begins to wilt and the water has dried up.
Cut the phyllo sheets into strips.
Mix the cheese in to the cooled filling.
Place one spoonful of filling at the edge of 2-3 sheets of phyllo.
Fold up the edge into a triangular shape and continue to fold over until you reach the end.
Brush the tops with melted butter before baking at 350°F for 12-15 minutes or as per packet instructions.
1 packet phyllo dough
1 tbsp oil
2-3 cloves garlic
1 small onion, minced
1 bunch fresh spinach, chopped
1/2 tsp red chili flakes
pinch of nutmeg
1/2 tsp ground black pepper
1/2 cup feta cheese, cubed
1/2 cup shredded Parmesan
2 tbsp melted butter
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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