A Middle Eastern recipe inherited from my mother-in-law. These triangles won't even have time to cool down before they are gobbled up. Even my kids love 'em!!
Just logged onto this website for the first time today and already I am happy I found allrecipes.com!! I wanted to make a lemony-spinach type pie and came across this recipe. It was just what I was looking for. Great taste and simple to make. Worked out perfectly as a appetizer for my family get-together. Thanks! - 29 Mar 2009 (Review from Allrecipes US | Canada)
These were good. I made a half recipe, and my husband and I polished them off in a matter of minutes. With a bit of goat cheese in the filling, I think this would be GREAT. I plan on trying that (and I'll report back when I do). Post-goat-cheese Report . . . I crumbled a couple ounces of goat cheese into the filling this time, and it was very good. It added a sort of tangy creaminess. I like it better with the cheese than I did without, but given the price of goat cheese, I probably will go without it next time. - 18 Jan 2010 (Review from Allrecipes US | Canada)
This is essentially a great recipe - but I'd like to offer some optional tips and a shortcut I use: to one thawed 10 oz. pkg. chopped spinach with the liquid *firmly* squeezed out, I added a 16 oz. container of low or non-fat cottage cheese, 1/3 c. parmesan cheese, 1 slightly rounded tsp. chicken bouillon powder or granules and everything else for the filling posted in this recipe (I think I used slightly rounded Tbsps. for the sumac). Once mixed, I let it sit overnight in the fridge to blend flavors. Next day, INSTEAD OF PHYLLO, I used LARGE refrigerator biscuits, rolled them out on a Bisquick-powdered countertop and filled as directed,making half-moons and crimping edges with a fork. Placed 'em on a greased pizza pan, misted 'em lightly with cooking spray & baked 'em in a pre-heated 425* oven for 10 or so minutes. The filling keeps well; you can make a batch at a time for several days or freeze some of the filling for later use. =) - 05 Oct 2011 (Review from Allrecipes US | Canada)