Red Meat Allergy Friendly Mini Spinach and Feta Phyllo Triangles
Total time1 hr 5 min
Prep time30 min
Cook time25 min
5.0(3)
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Learn more →Ingredients
6 servings
For the filling
- 3 tbsp extra-virgin olive oil, divided (plus more for brushing)
- 3 scallions (green tops only), thinly sliced
- 3 cloves garlic, minced
- 10 oz fresh baby spinach
- 6 oz feta cheese, crumbled
- 2 large eggs, lightly beaten
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh flat-leaf parsley, chopped
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
For the triangles
- 9 sheets phyllo dough, thawed
- 3–4 tbsp extra-virgin olive oil, for brushing
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Heat 1 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened, about 2 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.
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