This quick and easy appetizer is delicious and can be modified to fit your taste: add cubed, roasted chicken, crumbled italian sausage, use roasted peppers, add spice, even use prepared phyllo shells or even puff pastry!
- 4 T olive oil
- 1 sweet or red onion, diced
- 3 cloves garlic, minced
- 1 lb spinach, rinsed and roughly chopped
- 1 Yukon gold potato, diced
- 1/2 c fresh parsley
- 2 eggs, lightly beaten
- 1/2 ricotta or cottage cheese
- 1 c crumbled feta
- 1/2 c Halloumi or Monterey Jack, cubed or shredded
- 24 sheets Phyllis dough
- 1/4 c Melted butter or olive oil
Preheat oven to 300 F. Prepare 2 baking pans with parchment paper and olive oil
In medium saucepan, bring 2 cups of salted water to a boil; add potatoes and cook 3-5 minutes. Drain and put on prepared baking pan. Bake for 8- 10 minutes. Remove from oven and set aside.
Heat 2 T olive oil in large skillet, over medium-low heat, sauté onion and garlic until soft, 3-5 minutes; toss in spinach and cook, turning with tongs for about 1 minute. Remove from heat and add in potatoes, parsley and halloumi. Turn oven to 350 F.
In a large bowl, mix eggs, ricotta or cottage cheese and feta; stir in spinach mixture. Taste and adjust salt and pepper to taste.
Very carefully, lay one sheet of phyllo out on work surface. Brush with butter or olive oil, spoon 2 T spinach mixture onto corner, shaping mixture into triangle. Carefully lift and fold phyllo as you would a flag, brushing occasionally with butter. Brush the edges with butter or oil and set on prepared baking pan. Repeat with remaining ingredients. Bake until golden brown, 15-20 minutes. Enjoy!