Popeye Spinach

Popeye Spinach

Popeye Spinach Triangles

1 can (13.5 oz.) Popeye Spinach
1/4 to 1/2 lb. butter, melted
6 green onions, minced
1 cup crumbled Feta cheese
2 Tablespoons fresh breadcrumbs
1 egg
1/4 cup minced parsley
1 Tablespoon chopped fresh dill weed
Fresh ground pepper
8 or 12 phyllo pastry sheets
1/2 cup fresh bread crumbs (for slices)

Preheat oven to 375°F. Drain spinach well, pressing to remove as much moisture as possible. Saute onion in 1 Tablespoon butter. Combine onions, spinach, cheese, 2 Tablespoons breadcrumbs, egg, parsley, dill weed, and pepper.

Triangles: Brush 1 sheet phyllo dough with melted butter. Cut into 2-inch wide strips. Cover remaining dough with wax paper and damp towel to prevent drying. With 2-inch edge toward you, place 1 level teaspoon cheese mixture on left hand corner of strip. Fold corner with filling up and to the right, diagonally and straight until a triangle is formed. Place on a baking sheet; brush with melted butter. Repeat with remaining dough. Bake for 10 to 15 minutes until puffy and brown. Serve warm.

Slices: Place 1 phyllo sheet lengthwise in front of you on a sheet of waxed paper. Brush with butter and sprinkle with fresh breadcrumbs. Repeat until 4 phyllo sheets are stacked. Spread 1/3 of spinach mixture over top phyllo sheet. Roll tightly as for a jelly roll, using waxed paper to lift and guide the roll. Transfer to baking sheet. Brush with melted butter. Repeat until 3 rolls are made, keeping the remaining phyllo dough covered with waxed paper and a damp towel as you work to prevent drying. Bake for 30 to 35 minutes. Cut into 1-inch slices using a serrated or electric knife.

Refrigerated, canned crescent rolls may be substituted for phyllo pastry sheets.

Makes 40 to 50 appetizers.

Popeye Spinach

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