Spinach And 3 Cheese Phyllo Triangles - cooking recipe

Ingredients

1/4 cup chopped parsley
2 tablespoons chopped dill
2 teaspoons chopped garlic
3 scallions, thinly sliced
1 1/2 teaspoons extra virgin olive oil
300 g frozen chopped spinach
220 g crumbled greek feta
1/8 teaspoon fresh ground black pepper
1/3 cup finely shredded parmigiano-reggiano cheese
250 g cream cheese, block softened
1 egg, lightly beaten
1/4 cup butter, melted
1/8 cup vegetable oil
30 sheets frozen phyllo pastry, thawed

Preparation

Saute 2-3 min., white and light green parts of scallions and the garlic in the olive oil. Watch closely. You just want it to soften, not to brown.
Squeeze the excess water out of the spinach.
In a large bowl combine all the ingredients except for the veg. oil, butter and pastry. Mix gently but thoroughly.
Combine the veg. oil and butter.
Place 1 sheet of phyllo on your work surface (keep the rest covered with a damp tea towel to prevent drying out). Using a pastry brush, lightly brush with the butter mixture. Place a second sheet on top and brush again. Place a third sheet on top and brush again.
Cut the layers into 3 equal strips, lengthwise.
Place a heaping tablespoon of the filling 1/2 an inch away from the narrow edge nearest you on the first row of strips.
Take the bottom left corner and fold it over the filling so the narrow edge meets the side edge, forming a triangle.
Keep folding the dough over like you are folding a flag, sort of like flipping the triangle over and over. If there is a bit of phyllo left when you reach the top, just fold it under.
Repeat this process until you run out of filling, phyllo or patience!
These can be frozen for a week or two. Separate layers with waxed paper.
Brush tops lightly with melted butter, place on parchment lined baking sheet and bake at 375' for 15-18 minute (20-25 minute if frozen) or until tops are golden.
Leftovers can be reheated at 375' for 8 minute.