This recipe is courtesy of Strewn winery’s cooking school (the only winery/cooking school in Canada). These wraps were easier to make than I thought they would be, and were actually kind of fun to assemble. You can’t go wrong with feta cheese and spinach. No need to buy those pre-packaged appetizers anymore!

Phyllo Triangles with Spinach, Feta & Shallots

The buttery phyllo triangles are filled with cooked spinach and feta cheese then folded like a ‘flag’ before baking.

2 tablespoons oil
1 – 2 cloves garlic depending on size
2 shallots, peeled and chopped
2 – 3 cups spinach leaves
1/2 cup crumbled feta cheese
1 egg, lightly beaten so that yolk & white are mixed
Salt and fresh ground black pepper

Phyllo pastry
Melted butter

Preheat oven to 350F.  Line a baking tray with parchment paper; set aside

Peel and mince garlic.  Peel and finely chop shallots.  Add oil to fry pan, heat over medium.  Add minced garlic and chopped shallots.  Cook about 5 minutes, stirring occasionally.

Meanwhile remove any tough stems from the spinach; cut into strips.  Rinse and dry spinach in salad spinner.  Add spinach to shallots, cook 4 to 5 minutes and wilted.  Remove from heat and let cool 5 minutes.  Add crumbled feta and egg.  Season to taste with salt & pepper.

Lightly brush melted butter over 1 sheet of phyllo pastry.  Place a second sheet on top and lightly brush with butter.  Place a third sheet on top and repeat.  Cut into 4 lengthwise strips.

Place about 1 tablespoon filling in the centre of the lower left corner of one pyhllo strip.  Fold phyllo over filling to form a triangle.  Continue folding – like a flag – until you come to the end of the strip.  Place on parchment-lined tray and brush with a little melted butter.  Repeat with remaining strips.   Bake for 10- 15 minutes and lightly browned.  Continue making more triangles until filling is used up.  Makes 16 to 20 triangles.