Ingredients

The following ingredients have 24 Servings
  • 1 red onion (diced)
  • 2 cloves garlic (minced)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/8 tsp red pepper flakes
  • 6 oz feta cheese crumbles
  • 1/2 cup Greek yogurt (plain)
  • 1 egg (large)
  • 1 tbsp fresh dill
  • 10 oz frozen spinach (thawed and drained)
  • 1/2 cup parsley (chopped fine)
  • 1 cup walnuts (chopped fine (optional))
  • 1 package Phyllo pastry (thawed per package instructions)
  • 1 cup butter (melted)

Instruction

  • In a skillet over medium heat add the oil. Saute the onions until golden and add the garlic, salt and red pepper flakes, cook for another 2 minutes. Set aside to cool.
  • In a bowl mix together the feta, Greek yogurt, egg, dill, spinach, parsley and walnuts until smooth.
  • Fold in the onion and garlic mixture. Set aside and preheat oven to 350°F.
  • Place the phyllo sheets on a clean working surface and cover with light kitchen towel. Working with 1 sheet of dough at a time, brush top lightly with melted butter, place another sheet on top and brush again with butter.
  • Using a sharp knife cut the sheets into 4 strips. At each end place a tablespoon of the filling. Fold one corner over filling to form a triangle and continue to fold onto itself until end of dough strip. Repeat with other strips and filling.
  • Line a baking pan with parchment paper and arrange triangles on top. Brush each with a little of the remaining melted butter and bake for 25 minutes.