Spinach Phyllo Triangles Recipe

DIRECTIONS

1. Preheat oven to 375°F. Brush a jelly-roll pan or baking sheet lightly with butter.
2. In a large pan over medium heat, sauté garlic in oil until aroma is releases, about 3 seconds. Turn off heat and add spinach. Toss with garlic oil well and transfer to a large bowl. Mix in feta, ricotta and salt and pepper to taste.
3. Stir in egg and mix until ingredients are well combined. Arrange phyllo sheets atop one another and cut crosswise into thirds. Cover 2 stacks with plastic wrap and a kitchen towel to keep them from drying out.
4. Separate one strip from the exposed stack and brush it lightly with melted butter; fold in half lengthwise to form a narrow strip.
5. Place a scant tablespoon of filling at one end and fold up flag-style to form a triangular pastry. Place on prepared sheet. Repeat process to make 28 triangles (you will have 2 phyllo strips left over).
6. Brush tops and sides of triangles with butter every time you finish a row, and sprinkle with parsley and paprika. (If frozen, cover with plastic wrap, then heavy-duty foil, crimping edges tightly. Remove both coverings before baking, but do not defrost.)
7. Bake triangles until golden and slightly puffed in centers, about 12 to 15 minutes (or 20 to 25 minutes if frozen).