Feta Triangles Courtesy Of: The Wisconsin Milk Marketing Board Feta Triangles 24 appetizer portions 45 mL or 3 Tbsp Olive oil 750 mL or 2 1/2 cups Sysco Imperial Scallions, chopped 500 mL or 2 cups Frozen spinach, thawed, chopped, squeezed dry 150 mL or 2/3 cup Ricotta cheese 250 mL or 1 cup Feta cheese, crumbled 175 mL or 3/4 cup Parmesan, grated 2 Eggs to taste Salt and ground black pepper 2 mL or 1/2 tsp Nutmeg, ground 175 mL or 3/4 cup Pine nuts, toasted as needed Butter, clarified 16 Filo dough sheets Cut filo stack into six even strips width-wise.

Place a scant 1 Tbsp (15 mL) of spinach mixture in bottom of each strip and fold up to form triangles.

Butter both sides and place on buttered sheet pan.

Repeat with filo stacks to make 24 triangles.

Bake in 350 degree F (180 degree C) oven for 20 minutes or until golden brown.

Serve hot. Triangles may be cooled and reheated to serve.