Breakfast Phyllo Triangles
- 1 lb Pre-made phyllo dough (defrosted in the refrigerator)
- 1 1/2 lbs frozen spinach
- 2 large portobello mushrooms
- 1/3 cup chopped yellow onions
- 1/2 tbsp. chopped garlic
- 1 cup(2 sticks) butter
- 3 large eggs
- 1 cup feta cheese
- 3 tbsp olive oil
- Salt, pepper, garlic powder
One by one.
- Pre-heat the oven to 350 degrees F.
- Cook the frozen spinach in the microwave as the package instructs. Allow to cool. Squeeze out water completely. Set aside to cool.
- Slice the portobello mushroom into 1 inch slices. Chop 1/3 cup of onions. Combine with mushrooms and season with salt and pepper. Chop the peeled garlic cloves and set aside.
- Heat a medium-large pan with olive oil. Cook the mushrooms and onions until the onion are translucent. Add the garlic half way through the cooking process. Set aside to cool.
- Mix feta cheese, spinach, mushroom, and onions. Season with salt, pepper, and garlic powder to taste.
- Add eggs to moisten the mixture.
- Unroll Phyllo dough onto a large cutting board. Place a sheet of wax paper to cover the dough. Place a damp paper towel on top of the wax paper to keep the phyllo dough from drying out.
- Melt the butter in the microwave for 1 minute, mix then add 30 seconds. Repeat until fully melted.
- Cut the phyllo dough into three sections horizontally.
- Lightly brush one side of a double sheet of phyllo dough. Scoop a tablespoon of the mixture onto an end of the sheet. Fold over the mixture into a triangle and continue to wrap. Brush the wrapped triangle with butter. How to wrap phyllo triangles
- Bake the phyllo dough on a baking sheet until the triangles are golden brown about 15- 25 minutes.
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