Snapguide
STEPS
INGREDIENTS

Preheat oven to 350 degrees

Preheat oven to 350 degrees

Melt butter over low heat on stove

Melt butter over low heat on stove

Drain the spinach in a strainer and squeeze out excess liquid.

Drain the spinach in a strainer and squeeze out excess liquid.

In a bowl, combine drained spinach, salt, pepper, oregano, onion powder, ricotta, and feta

In a bowl, combine drained spinach, salt, pepper, oregano, onion powder, ricotta, and feta

Take one sheet of phyllo dough and brush it with the melted butter.  Fold the sheet in half and brush it again.  Fold it in half one more time and brush with butter

Take one sheet of phyllo dough and brush it with the melted butter. Fold the sheet in half and brush it again. Fold it in half one more time and brush with butter

Cover the phyllo dough that is not being used under a damp towel

Cover the phyllo dough that is not being used under a damp towel

Place about one tablespoon of the spinach mixture at the end of the phyllo dough.

Place about one tablespoon of the spinach mixture at the end of the phyllo dough.

Fold the dough up into a triangle

Fold the dough up into a triangle

Place the triangles on a cookie sheet and brush with butter

Place the triangles on a cookie sheet and brush with butter

Bake for twenty minutes

Bake for twenty minutes

  • 0.0tsp Salt
  • 0.0tsp Pepper
  • 0.0tsp Oregano
  • 0.0c Crumbled feta cheese
  • 0.0c Ricotta cheese
  • 20.0oz Package of chopped spinach, thawed
  • 1.0c Melted butter
  • 1.0 Package of Phyllo dough