Spinach, Feta & Sun-Dried Tomato Phyllo Triangles

Spinach, Feta & Sun-Dried Tomato Phyllo Triangles
Photo by Scott Phillips


  • 1 Tbs. finely grated lemon zest
  • 2 10-oz. packages frozen, chopped spinach, thawed and squeezed dry
  • 2 cups crumbled feta cheese (about 12 oz.)
  • ¾ tsp. freshly ground black pepper
  • 3 Tbs. chopped garlic
  • ½ tsp. kosher salt
  • 1 1-lb. package phyllo dough (preferably a twin-pack), thawed according to package directions
  • + 6 more ingredients
    • ½ cup roughly chopped sun-dried tomatoes (oil-packed and drained)
    • 2 Tbs. fresh lemon juice
    • ½ lb. (1 cup) melted unsalted butter, plus more as needed for baking
    • ½ cup pitted and roughly chopped Kalamata olives
    • 4 large eggs, lightly beaten
    • ¾ cup roughly chopped fresh mint

Position racks in the top and bottom thirds of the oven and heat the oven to 375°F. In a large bowl, combine the spinach, feta, mint, sun-dried tomatoes, olives, eggs, garlic, lemon juice and zest, pepper, and salt. Mix well.

View full recipe at Fine Cooking


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