Yummy Scrumboes: Flaky + Fabulous Phyllo-dough Spinach Triangles

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Whenever it gets a little snowy in New Jersey, some people cuddle up next to a fire and read, some find a new series on Netflix and blow through the whole first season, and some people search through their favorite cookbook + freezer and experiment with yummy things to cook. In my house we … well we do a little bit of all three {minus the fire since we sadly do not have a fireplace} – but we mostly while away the snowy hours, warm in our kitchen, mixing up interesting combinations. Some recipes are hits and some are glorious, garbage-bound misses, but fun … fun is had by all. Our latest was a big, big hit.

Ingredients:

• 1 10-ounce package spinach
• 1/2 cup finely chopped onion
• 1 clove minced garlic
• 1 1/2 cups crumbled feta cheese {we substituted cheddar cheese since we were snowed in & feta free}
• 1/2 teaspoon dried + crushed oregano
• 24 sheets phyllo dough
• 1/2 cup melted butter

The Filling:

Cook the spinach, onion and garlic is a large fry pan. Drain well once spinach has cooked down. Add in cheese and oregano. Stir stir stir.

Working with Phyllo Dough

Friends, phyllo dough is most definitely yummy scrumboes … but, it is not exactly uber-fun to work with. If the dough is too dry then it rips. If the dough is too warm then it sticks together. If the dough is too frozen it is unusable. If the dough gets too wet then it begins to congeal. So, the best plan of attack is to work in pairs and work with the dough as fast as possible once it hits that temperature sweet spot. Have your first teammate flatten out the sheets, butter them up, fill them with the filling mixture and fold them into triangley-goodies. Have a second person transfer them to the baking sheet and butter up the finished squares. Work at a factory pace – impressing Ford himself – and you should be able to make enough triangles before the phyllo dough begins to get too cranky.

Finishing Touches

You are now faced with two options. {PS> I chose option one. Yum!}

1. You can put your triangles in the oven, set to 375˚ for 15 minutes, pull them out when they are golden brown and flaky, and eat them.

2. Or, you can place the unbaked triangles – wrapped for icy temperatures - and place them into your freezer for up to 2 months, only pulling them out when you have company and need to make a splash as homemade-appetizer-queen/hostess-with-the-mostest.

{FYI: This recipe – in a more conventional format – can be found in the Better Homes and Gardens: New Cookbook – Bridal Edition.}