• Cooking Time: 15
  • Servings: 13
  • Preparation Time: 25



  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 tsp minced garlic
  • 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
  • 1 teaspoon salt
  • 1 (4 ounce) package feta cheese, crumbled
  • 1/2 cup sour cream
  • 1 egg, beaten
  • 1 (16 ounce) package phyllo dough
  • 1 cup unsalted butter, melted


  • Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onionand garlic until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, sour cream and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
  • Preheat oven to 400 degrees.
  • Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the spinach mixture at one end of each dough strip.
  • Fold the end of the strip over the filling so that it forms a triangle.
  • Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
  • Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

Categories: Appetizer  Brunch  Lunch  Side Dish  Snack  Vegetable 
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