Sbanikh B’ Waraq, Spinach Phyllo Triangles

Our family has always enjoyed these Spinach Phyllo Triangles for Mezze as appetizers before a big dinner. They are delicious and if you make them ahead and freeze them unbaked, they are great to have in the freezer for anytime you have friends drop in.

I’ve even de-constructed this recipe and created a whole new way to serve it using that very recipe to create a casserole with all the same ingredients. Yes, isn't it amazing how versatile Phyllo is and what you can do with it.

In fact, if you're new to this paper-thin dough (sometimes called Filo in your grocer's freezer) the best way to work with it is as a casserole. It goes together quickly, which means you don't have to do any challenging moves like rolling and tucking these triangles before baking them. In fact, creating a casserole out of this recipe gives it a whole new aspect as a menu entrée. I’ve served it sliced with a salad alongside for lunch and as a light dinner.

Just use the filling recipe for Spinach Phyllo Triangles on page 46 of the cookbook. Layer and butter about 8 to 10 sheets of phyllo for the bottom, then add the filling and about 6 buttered sheets for the top. Bake at 375 degrees for about 20 to 25 minutes until the phyllo is golden and crisp. You'll have something really delicious to slice into!