Spinach-Cheese Triangles

INGREDIENTS:

1 small onion
Fresh parsley
3 packages (10 ounces / 285 g each) frozen chopped spinach, thawed
1/4 cup (62.5 ml) olive oil
2 eggs
16 ounces (1 pound / 450 g) feta cheese, drained and crumbled
1 teaspoon dried oregano leaves, crushed, or 2 tablespoons (30 ml) chopped fresh oregano leaves
Freshly grated nutmeg to taste
salt and black pepper to taste
1 package (16 ounces / 450 g) frozen phyllo dough, thawed to room temperature
2 cups (500 ml) margarine, melted

PROCEDURES:

1. To chop onion in food processor, peel and quarter onion; place in bowl. Pulse 4 to 7 times until onion is finely chopped. Scrape bowl once during chopping. Chop enough onion to measure 1/2 cup (125 ml). Drain onions, if needed. Set aside.

2. To finely chop parsley, place parsley in 1 -cup (250 ml) measuring cup. Snip enough parsley with kitchen scissors to measure 1/2 cup (125 ml). Set aside.

3. To drain spinach, place spinach, 1 package at a time, in bottom of pie plate. Place another pie plate on top; over sink squeeze plate together and tilt slightly to press excess liquid from spinach. Set spinach. Set spinach aside

4. Preheat oven to 375°F (190°C)

5. heat oil over medium-high heat in small skillet. Add onion; cook and stir until translucent and golden.

* TO chop onion with knife, peel skin from onion. Cut in half through the root. Place, cut side down, on cutting board. To coarsley chop onion, hold knife horizontally. Make cuts parallel to board, almost to root end. Make vertical, lengthwise cuts of desired thickness. Slice across cuts to root end. (The closer cuts are spaced, the finer the onion is chopped. ) Set aside.

6. Beat eggs in large bowl with electric mixer at medium-high speed until light and lemon colored.

7. Stir in onion with oil, feta cheese, parsley, oregano and spinach. Season with nutmeg, salt and pepper.

8. Remove phyllo from package; unroll and place on large sheet of waxed paper. Fold phullo crosswise into thirds. use scissors to cut along fold into thirds.

9. Cover phyllo with large sheet of plastic wrap and damp, clean kitchen towel. (Phyllo dries out quickly if not covered.)

10. Lay 1 strip pf phyllo at a time on a flat surface and brush immediately with melted butter. Fold strip in half lengthwise. Brush with butter again. Place rounded teaspoonful (5 ml) of spinach filling on 1 end of strip; fold over 1 corner to make triangle.

11. Continue folding end to end, as you would fold a flag, keeping edges straight.

12. Brush top with butter. repeat process until all filling is used up.

13. Place triangles in a single layer, seam-side down, on ungreased jelly-roll pan. Bake 20 minutes or until lightly browned. Serve warm.

~ Makes 5 dozen appetizers