Phyllo Footballs

You could call us crazy for phyllo. It’s versatile. It’s crispy. It’s the kind of thing you bite into and don’t care if you make a giant mess. There are endless possibilities for using this frozen grocery store hero to craft irresistible appetizers or a quick but elegant meal.

This Superbowl Sunday, Chef Frances takes her Greek-inspired spanakopita recipe and folds it up into crunchy, savory phyllo triangles. Snack on!

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Ingredients

7 oz butter, divided

1 small onion, chopped

1 clove garlic, minced

1 lb spinach, cooked, drained, wrung free of excess moisture, & chopped

12 oz feta cheese

4 oz cream cheese

2 tablespoons minced parsley

A suspicion of nutmeg

Salt and pepper

2 eggs, beaten

1 packet phyllo dough

Directions

Heat the oven to 375℉.

Melt 3 tablespoons of the butter in a small pan over medium heat. Add the onions and cook until soft. Add the garlic, and cook for another minute. Place in a bowl to cool for a few minutes, then add the spinach, cheeses, parsley, a grating of nutmeg, ½ teaspoon of salt and a few grinds of pepper. Mix well, then taste and adjust the seasonings to your liking. Add the eggs and mix thoroughly.

Melt the remaining butter. Line a cookie sheet with parchment paper, and brush it with butter.

Remove the phyllo from its package, cut across the roll into 3 or 4 even sections, and cover with a towel. Unroll 1 cut section into a strip, and brush the top phyllo sheet with a little butter. Place a teaspoonful of filling at one corner of the strip. Using 2 sheets of dough, fold it over the filling at a right angle, forming a triangle. Then fold in the other direction, as if folding a flag. Keep folding until you reach the end of the dough. Brush the top with butter and place on the baking sheet. Repeat with the other pieces of dough.

Bake until golden brown, 15-20 minutes. Allow to cool for 5-10 minutes before serving.

To make ahead: Unbaked spanakopita triangles freeze well. Bake from frozen until golden brown.

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