spinach phyllo triangles

this is a great appetizer i have served on many occasions. since they can be a bit time consuming to assemble, i make them up to 2 months before the party and keep them in the freezer. the directions i have say you can cook them frozen, but then the tips get too brown before they are done, so i like to thaw them out for 15-20 minutes before they go in the oven.

spinach phyllo triangles -- from better homes and gardens, (but i modified it by adding more ingredients)

10 oz package frozen spinach, defrosted and squeezed dry
1/2 cup chopped onion (1 medium)
1 tablespoon olive oil
1 clove garlic, minced
1 1/2 cups feta cheese, crumbled (6 oz)
1/2 teaspoon oregano
a pinch of cayenne pepper
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
3 tablespoons plain yogurt
1 egg
12+ sheets frozen phyllo dough, thawed completely*
1/2 cup butter, melted

in a medium hot skillet, saute onions and garlic in the olive oil until the onions are soft, about 5 minutes. sprinkle a little salt on the onions while cooking to speed the process. let cool. in a mixing bowl, combine the spinach, feta, oregano, cayenne and black pepper, nutmeg, yogurt, and egg. add the onions and garlic and mix well.

brush one sheet of phyllo with melted butter. layer another sheet on top and brush with butter. using a pizza cutter, cut phyllo into 2x14" strips. spoon a rounded teaspoon of filling onto the end of each strip. fold into triangles by bringing a corner over the filling so it lines up with the other side of the strip. continue folding the strip, keeping it in a triangle shape. (just like you are folding the american flag. <- click for instructions, start with step 4.) brush triangles with butter and place on a parchment lined baking sheet.

bake at 375 for 15 minutes, or until golden. let cool slightly. they can be served warm, or at room temperature.

if you are freezing them for a later date, place the unbaked triangles in a single layer on a parchment lined baking sheet. cover with plastic wrap and freeze until frozen through....(i don't know how long, i usually end up forgetting about them and finding them the next day.) put triangles in tupperware with sheets of wax paper between the layers and store in the freezer up to 2 months.

*working with phyllo can be a little intimidating at first. just make sure you thaw the dough all the way by putting it in the refrigerator overnight or leaving it out on the counter for 2 hours. otherwise, the dough will crack. also, keep a damp kitchen towel over the dough and folded triangles so they don't dry out.