SPINACH & CRAB PHYLLO TRIANGLES

SPINACH & CRAB PHYLLO TRIANGLES image

Yield 18

Number Of Ingredients 8

Ingredients:
1 10oz. package frozen chopped spinach* thawed; squeeze out all water.
½ clove garlic minced
1 ½ cups finely crumbed feta cheese or finely shredded Asiago, Fontina, Goat, or even Brie cheese.
2 tbsp. Penzey's Tuscan Sunset seasoning
1 lb. back fin crabmeat
½ cup unsalted butter, melted *plus 2 tsp.
24 sheets of frozen phyllo dough (9x14 inch rectangles) thawed

Steps:

Directions: 1. In a skillet with medium heat melt 2 tsp. butter add onions garlic, spinach cook 3-4 minutes. With the back of a wooden spoon squeeze out any excess moisture. Combine mixture with cheese & crabmeat and Tuscan Sunset seasoning. 2. Place one sheet of phyllo dough on a cutting board .Lightly brush with some melted butter. Place another sheet of phyllo dough on top and brush with butter. {Keep remaining phyllo dough covered with plastic wrap until needed. 3. Cut the 2 layered sheets lengthwise into 3 equal strips, each 14 inches long. Spoon 1 well rounded teaspoon of filling about 1 inch from an edge of each strip. To fold into a triangle bring the corner over the filling so that the short edge lines with the side edge. Continue folding the triangle shape along the strip until the end reached.Tap along edge with folk to seal Repeat with remaining phyllo, butter, and filling. 4. Place triangles on a baking sheet brush with butter. Bake in a 375 degree F oven about 15 minutes or until golden brown. Serve warm. 5. Makes about 36 triangles {18 appetizer servings} 6. Make ahead directions: Prepare Phyllo Triangles through step 3. Place the unbaked triangles in a covered freezer container; freeze for up to 2 months. Brush with additional butter and bake as directed. Do Not Thaw the triangles before baking. This easy & simple just do the thang! Joyful Cooking, Ajw :O)