Spanakopita Triangles:
1 tablespoon olive oil
8 ounces frozen spinach, defrosted 5 scallions, chopped
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon dried mint
6 ounces crumbled feta cheese
2 eggs, beaten
1/3 pound phyllo (about 6 full sheets) 6 tablespoons unsalted butter, plus more if needed
Heat the oil in a skillet and add the spinach and scallions. Cook for a few minutes until the spinach begins to give up some of its liquid. Add the pepper, salt, dill and mint, and cook over medium heat for about five minutes until the scallions are softened and the spinach has wilted. Scrape into a bowl and allow to cool.
Combine the eggs with the crumbled feta cheese. Add to the cooled spinach mixture, and combine well. Prepare the phyllo by cutting the full sheets into 4-by-12-inch strips. Cover with plastic wrap at all times to keep the phyllo from drying out.
Melt the butter in a small saucepan. Brush half of one 4-inch strip with melted butter. Fold in half lengthwise, and brush lightly with more butter. Place a teaspoon of filling in the bottom center, and fold like a flag, enclosing the filling inside. Place on the baking sheet, and brush with more butter. Continue with remaining phyllo and filling, placing the triangles on the sheet closely together but not touching. Bake at 375 degrees for about 15-20 minutes, until golden.
Makes 24 triangles.
Tiropita Rolls
8 ounces crumbled feta cheese
3 eggs, beaten
1/2 teaspoon ground pepper
1/3 pound phyllo (about 6 full sheets) 6 tablespoons unsalted butter, plus more if needed
Combine the eggs with the feta cheese and pepper in a medium bowl. Prepare the phyllo by cutting the full sheets into 4-by-12-inch strips. Cover with plastic wrap at all times to keep the phyllo from drying out.
Brush one 4-inch strip with butter, and place another strip on top. Brush with more butter. Place a 3-inch line of filling across the bottom of the strip, about 2 teaspoons.
Carefully fold in the sides and roll to enclose the filling. Place on the baking sheet. Continue, placing the tubes closely together on the sheet but not touching, until the phyllo and the filling are used up.
Bake at 375 degrees for 15-20 minutes until golden.
Makes 24 rolls.
Black Bean Purses
6 tablespoons unsalted butter
1 large garlic clove, cut in half 1 15-ounce can black beans, drained, rinsed and mashed
5 scallions, chopped
1/4 cup finely chopped cilantro
3/4 cup grated pepper jack cheese 1/4 teaspoon cumin
1/4 teaspoon salt
1/3 pound phyllo dough (about 8 full sheets)
Melt the butter together with the garlic clove. Set aside.
In a medium bowl, combine the black beans, scallions, cilantro, cheese, cumin and salt.
Cut full sheets of phyllo in half to make approximately 8-by-12-inch sheets. Remove the garlic clove from the melted butter. Brush with butter and repeat to stack 2 sheets of phyllo. Butter the top sheet.
Cut the stack into six 4-inch squares. Place a teaspoon full of filling in the center. Pinch the corners together, and squeeze gently around the filling. Place on the baking sheet. Repeat.
Bake at 375 for 15-20 minutes, until they are crisp and hot.
Makes 24 purses.