With more flavor than spinach triangles and packed with vitamins, these quickly became such a hit in our house; we like this so much we double the recipe when we make it because no one can eat just one.
Recipe information
Yield
Serves 4; makes 8 triangles
Ingredients
Preparation
Step 1
1. Preheat the oven to 350°F.
Step 2
2. In a large skillet, melt the butter. Pour off half of it and set aside. Add the leeks and garlic to the pan and cook over medium heat for 2 minutes. Add the amaranth, red pepper flakes, 2 generous pinches of salt, and 1/4 cup water. Cook over low heat for 3 minutes, or until the liquid has evaporated. Remove from the heat and transfer to a medium bowl. Add the feta and eggs and mix to combine.
Step 3
3. Lay one of the sheets of phyllo dough on a smooth work surface. Cut the sheet in half so it becomes an 8 × 12-inch rectangle. Lightly brush the top surface of the rectangle with the reserved melted butter, then fold it in half so it becomes a double-layered 4 × 12-inch sheet with the buttered parts on the inside. Divide the amaranth into 8 equal portions (about 3 tablespoons each). Place one portion on the bottom left corner of the phyllo, 1 inch from the end. Fold the corner up over the filling into a triangle shape. Press down to seal. Continue to fold up the sheet as you would fold a flag. Press the end to seal. Brush the top of the triangle with melted butter and sprinkle with grated Parmesan, if desired. Transfer to a baking sheet. Repeat with the remaining phyllo sheets.
Step 4
4. Bake for 20 minutes, or until the edges are golden brown. Serve warm or let cool and then freeze. To reheat, defrost on the baking sheet and then bake.
