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Phyllo Triangles With Spinach , Feta and Ricotta

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“Posting for ZWT These can be made ahead and frozen. If frozen doNOT thaw. Just bake as directed.”
READY IN:
40mins
SERVES:
6-8
YIELD:
20 triangles
UNITS:
US

Ingredients Nutrition

Directions

  1. FILLING: Mix the feta, ricotta, eggs, scallions, dill, lemon juice, garlic, nutmeg, salt, and pepper together in a large bowl. Stir in the spinach until uniform. (The filling can be refrigerated in an airtight container for up to 24 hours.).
  2. PHYLLO LAYERS: Adjust an oven rack to the upper- and lower-middle positions and heat the oven to 375 degrees.Form the phyllo triangles, using a generous 1 tablespoon of filling per triangle. Spread the triangles out over 2 parchment paper-lined baking sheets. Bake the triangles until golden, about 20 minutes, switching and rotating the sheets halfway through the baking time.

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