a little greasy, but a huge hit with the guests.
Very nice and easy recipe! Instead of slicing the filo, I took one full sheet, brushed with butter and folded in half lengthwise. This made the assembly a little easier. The filling is wonder and would work well in lasagne as well.
I made these for a party and everybody loved them! Folding the triangles was a bit time consuming so I stopped before I used up all the filling. The next day for dinner, I used whole sheets of phyllo and rolled up the leftover filling like burittos. Turned out great that way too and was much easier.
Oh yeah!! I used 1/2 EVOO & 1/2 butter because I do that with everything now. Also used 4 oz of light cream cheese and a few dashes of mint. This made a dozen 4" triangles which I immediately froze in single portions. Now, when I'm too lazy to cook, I just serve one of those up with a salad. Thanks so much Dancer - I took one to work for lunch one day and was the envy of all my coworkers!
I made these and added minced garlic, artichoke hearts and parmesan cheese. Turned out beyond good, had some Greeks tell me they were way better than the originals!
phyllo is a pain, but otherwise very easy to make!
Great recipe! I rolled the dough into a big rectangle, put the filling and rolled it like cinimon rolls, then sliced. It was very fast, super cute little spinwheels and small enough for people not to feel intimidated taking one to try... of course after one they were hooked and went for the rest of the plate :) thanks!
We loved these triangles! Make sure you squeeze out the spinach good so it's not watery from being frozen. I put it in a terricloth towel to make sure all the water was out! They went over very well with the gang at my house!
I loved these, and everyone else seemed to like them too. Much easier to make than I thought they would be as well.
5 stars for ease and for taste. These are a bit fussy to make but they freeze well so I always make the full recipe and freeze remainder unbaked - Thanks Dancer for another one of your excellent recipes11 Feb 08 Made a batch of these again - enjoyed them just as much this time