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2 (10 oz) boxes or 1 (20 oz bag) Frozen spinach - thawed and squeezed dry
1 (8 oz) pkg. feta cheese - crumbled
1 Stick of butter
1 Medium Onion- chopped fine
1/2 cup Grated Romano cheese -or to taste
1/2 cup Grated parmesan cheese - or to taste
Lemon juice - to taste
Hot sauce - to taste
additional 1 stick of Butter - for brushing
1/2 of a 1 lb box of frozen Phyllo leaves (1 bag = 1/2 lb) - thawed according to box
Thaw and squeeze all the water out of the spinach. Place 1 stick of butter in a large skillet and add the onion. Just soften the onions no color. Add the feta cheese and about 1/4 lb. each of the Romano and parmesan cheeses to the pan and stir over medium heat to melt. Add enough lemon juice to give it a nice tang. Add hot sauce to taste. Slowly add the spinach to pan and combine thoroughly. Set aside to cool.
Cut Phyllo leaves in half across the width. Stack leaves and place between a "sandwich" of waxed paper. Then place the waxed paper sandwiched leaves in a sandwich of a damp towel and cover to prevent drying out. Remove leaves as needed and recover unused stack.
Melt additional 1 stick of butter and use to brush on each Phyllo leaf (if you don't do this the leaves become very brittle and hard to work with) before placing the filling on. Roll them in any shape you would like. I do triangles or pillows, be sure to close edges or filling will ooze out while browning. Repeat for each Phyllo leaf. Brush tops with a small amount of butter.
Bake in a preheated 450˚ oven for about 3 - 4 minutes or until browned then turn over and repeat. You may place under broiler to brown if you prefer.
You may freeze. To heat frozen pies: place frozen pies on baking sheet and follow the same directions as above; except add a little extra time.
Makes approx. 46
Pictures
Butter, onions, feta cheese, romano and parmasan cheeses, lemon juice and hot sauce in pan.
Squeeze out spinach added to pan.
Cut phyllo leaves in 1/2 across the width.
Sandwich between a sheet of waxed paper than a damp kitchen table.
NOTE: Fold the tricorn as if folding a flag. Seal the end/tail with butter and place fold side/tail down.
Assembled and ready for the broiler.
Nicely browned under the broiler.
1 (8 oz) pkg. feta cheese - crumbled
1 Stick of butter
1 Medium Onion- chopped fine
1/2 cup Grated Romano cheese -or to taste
1/2 cup Grated parmesan cheese - or to taste
Lemon juice - to taste
Hot sauce - to taste
additional 1 stick of Butter - for brushing
1/2 of a 1 lb box of frozen Phyllo leaves (1 bag = 1/2 lb) - thawed according to box
Thaw and squeeze all the water out of the spinach. Place 1 stick of butter in a large skillet and add the onion. Just soften the onions no color. Add the feta cheese and about 1/4 lb. each of the Romano and parmesan cheeses to the pan and stir over medium heat to melt. Add enough lemon juice to give it a nice tang. Add hot sauce to taste. Slowly add the spinach to pan and combine thoroughly. Set aside to cool.
Cut Phyllo leaves in half across the width. Stack leaves and place between a "sandwich" of waxed paper. Then place the waxed paper sandwiched leaves in a sandwich of a damp towel and cover to prevent drying out. Remove leaves as needed and recover unused stack.
Melt additional 1 stick of butter and use to brush on each Phyllo leaf (if you don't do this the leaves become very brittle and hard to work with) before placing the filling on. Roll them in any shape you would like. I do triangles or pillows, be sure to close edges or filling will ooze out while browning. Repeat for each Phyllo leaf. Brush tops with a small amount of butter.
Bake in a preheated 450˚ oven for about 3 - 4 minutes or until browned then turn over and repeat. You may place under broiler to brown if you prefer.
You may freeze. To heat frozen pies: place frozen pies on baking sheet and follow the same directions as above; except add a little extra time.
Makes approx. 46
Pictures
Butter, onions, feta cheese, romano and parmasan cheeses, lemon juice and hot sauce in pan.
Squeeze out spinach added to pan.
Cut phyllo leaves in 1/2 across the width.
Sandwich between a sheet of waxed paper than a damp kitchen table.
NOTE: Fold the tricorn as if folding a flag. Seal the end/tail with butter and place fold side/tail down.
Assembled and ready for the broiler.
Nicely browned under the broiler.