Course Appetizer


  • 1/2 c Vegetable oil
  • 1 pk Froz. chopped spinach,thawed
  • 1 ts Dill
  • 1 Clove garlic
  • 1 Small tomato, diced
  • 8 oz Feta cheese, crumbled
  • 6 oz Cream cheese, softened
  • Freshly ground pepper
  • 1/2 lb Frozen Phyllo dough
  • 1 c Butter, melted


  • Thaw according to pkg instructions (may be refrozen)
  • Cut Phyllo dough into 6″x9″ strips; cover w/wax paper with a damp towel over all.
  • If dough gets too wet or dry, it will be unworkable – but it’s not difficult once you get used to it.
  • PREPARE FILLING – In oil, saute spinach, dill garlic & tomato until tender. Add cheeses & pepper.
  • Mix thoroughly until ingredients are hot; cool slightly.
  • ASSEMBLY – Brush 1 strip of Phyllo dough (it’s VERY thin, don’t worry if it tears a little) with melted butter.
  • Place ts of filling at 1 end. Fold into small triangles (as if folding a flag). Continue folding triangle over & over to end of Phyllo strip.
  • Brush top w/melted butter. Repeat for each strip.
  • Bake in preheated 350 oven for 15-20 min. or until tops are lt. brown
  • May be frozen at this point – freeze 1 layer on cookie sheet, store in freezerproof bag–handy to have!!!


I have received many compliments with these! Denise/Syracuse, NY


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