Ingredients:
1 10oz pkg frozen chopped spinach
1 clove garlic, minced
1 1/2 cups crumbled feta cheese
1/2 tsp dried oregano
12 sheets frozen phyllo dough, thawed
1/2 cup butter, melted
Directions:
For filling, cook one package frozen chopped spinach, 1/2 cup chopped onion, and 1 clove galic. Drain well in a colander. Press back of spoon against mixture to force out excess moisture. Comine spinach mixture with 1 1/2 cups crumbled feta cheese, and 1/2 tsp oregano.
Place one sheet phyllo dough on a cutting board. Lightly brush to edges of dough with some of the melted butter. Place another sheet of phyllo on top; brush with butter.
Cut the 2 layered phyllo sheets crosswise into 6 equal strips, each 14 inches long. Spoon 1 well-rounded teaspoon of filling about 1 inch from an end of each dough strip.
To fold each strip into a triangular bundle, first bring a corner over the filling so the short edge lines up with the side edge. Continue folding the triangular shape along the strip until the end is reached. Reapeat with remaining phyllo, butter, and filling.
Place triangles on a baking sheet; brush with butter. Bake in a 375 degree oven 15 minutes or until brown.
Ingredients:
1/2 cup seasoned fine bread crumbs
2 tbsp grated Parmesan cheese
1/4 tsp black pepper
1 slightly beaten egg
1 tbsp milk
4 cups cauliflower florets, broccolli florets, whole fresh buton mushrooms, and baby carrots
1 tbsp butter or margarine, melted
Directions:
Lightly grease a 15x10 inch baking pan. In a plastic bag, combine bread crumbs, Parmesan cheese, and pepper. In a small bowl, combine egg and milk.
Toss 1 cup of the vegetables in the egg mixture; add them to the plastic bag. Close bag and shake to coat well. Place coated vegetables on the prepared baking pan. Repeat with remaining vegetables. Drizzle melted butter over the coated vegetables.
Bake in a 400 degree oven about 20 minutes or until golden brown, stirring twice.