When I’m planning a cocktail party, brunch or just an easy appetizer to serve guests; this recipe is usually included in the menu. It’s something we’ve been making in my family for over 30 years since Martha Stewart published her first book… Entertaining. The recipe has been modified a lot over the years so I can say it’s no longer Martha’s recipe.
The addition of wild mushrooms to the classic spinach and feta duo normally found in Spanakopita is what makes these little triangles special. And the best thing is they freeze well. You can make a bunch of these one day, toss them in Ziplock bags… freeze them and pull them out for those moments when you need to whip up something last minute. I also enjoy three or four of them with a tossed green salad as dinner.
If you’ve never worked with delicate Phyllo dough before, don’t be intimidated. As long as you keep it from drying out and handle it carefully it’s easy to fold up these triangles just like folding up a flag. You can also use this basic recipe and vary your filling ingredients.
To view the recipe and step-by-step instructions, please visit the original post on my personal website by CLICKING HERE.