Spinach, Feta & Sun-Dried Tomato Phyllo Triangles

Ingredients

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

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