Trighona me Spanaki
Source of Recipe
MargeSLP
Recipe Introduction
This was terrific" One of my jobs today was grilling vegetables for vegetarian submarine sandwiches. I marinated in Italian dressing: sliced summer squash, zucchini, sliced onion, sliced peppers, snow peas. I learned two things this summer trying this: don't soak the portabellas in marinade; toss them in it at the end. Have sliced tomatoes tossed in dressing and extra basil to top on sandwich. Grill sliced French bread on the grill and heating the sandwiches long enough to melt the Provolone that will top them.
****Scotty and I didn't even miss the meat. You can grill meat of any kind to add to sub***
List of Ingredients
4 pkgs. frozen chopped spinach, thawed
1/2 cup olive oil
4 onions, chopped
2 bunches scallions, including 4 inches of green tops, finely chopped
1/2 cup chopped fresh dill or 3 T dried
1/2 cup chopped parsley
1 lb. feta cheese, crumbled
1 lb. phyllo pastry
olive oil
Recipe
Squeeze spinach as dry as possible and place in colander so that remaining moisture will drip out.
Heat 1/2 cup olive oil and saute onions and scallions until soft.
Add spinach, dill and parsley & cook, stirring for 5 min.
Remove from heat and stir in feta cheese. Cool.
Cut, fill and and fold phyllo pastry as directed
Pastry:
Fold sheet lengthwise into third.
Brush with oil
Place filling at bottom corner.
Fold phyllo over filling on diagonal with corner touching opposite long side.
Continue to fold upward in triangles until you reach top.
Place triangles in a baking pan and brush with oil.
Bake in 350 oven until golden brown, about 20 min.
Makes 65-70 triangles.
|
|
member logon
