Spinach And Feta Rugelach Food
SPINACH FETA TRIANGLES
Provided by Food Network Kitchen
Yield 16 servings
Number Of Ingredients 9
Steps:
- In a skillet melt butter and cook onion for about 3 minutes or until softened. Remove skillet from heat and stir in spinach, feta cheese and egg. Season with salt and pepper. Preheat oven to 375 degrees. Lay out one layer of phyllo dough and brush with butter. Top with another layer of dough and repeat with butter and a third layer of dough. With a sharp knife cut rectangle into 3 evenly sized pieces. Place a heaping tablespoon of the spinach mixture in lower left corner of one of the pieces and fold up as you would a flag--folding the lower corner up to form a triangle and continuing to fold up in the shape of a triangle. Place triangles on a baking sheet, at this point they can be frozen and then stored in an airtight container. Bake for 15 minutes or until golden brown and puffed.
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- Preheat oven to 425 degrees F.Line two large baking sheets with parchment paper and set aside.
- Take the frozen spinach out of the box or bag and let it soften slightly on a plate at room temperature. This should take just a few minutes while you prepare the other ingredients. If the spinach is not already chopped, roughly chop it.
- In a medium-large pot or pan, melt the butter over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring frequently, until the onion is soft and translucent, about 5-7 minutes. Add the minced garlic and a few turns of freshly ground pepper. Cook for an additional minute until the garlic becomes fragrant. Add the flour and mix it into the onion and garlic mixture, then stir in the heavy cream or milk. After mixing all that together, add the spinach and 1-2 more pinches of salt. Stir and continue to cook for a minute or two until the spinach is heated and the mixture is thoroughly combined. Add in the feta, lemon juice and a dash or two of hot sauce. Mix to combine and remove from heat. If necessary, adjust seasoning. Let the mixture cool down to room temperature.
- Whether you're using store-bought or homemade dough, roll out one of the 2 pieces of dough onto a lightly floured surface into a circle about 1/4-inch thick and about 12/13-inches round. (In my experience, store-bought dough circles are usually a bit thicker and smaller than that. If your store-bought dough is already that size, then you can leave it "as is.")
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