1 tablespoon olive oil
2 garlic cloves, crushed
1/2 medium onion, chopped
1 medium carrot, julienned
1 cup cooked chopped spinach with water squeezed out
16 large shrimp, deveined with heads off and split in half
Salt and pepper
1/2 tsp Dried oregano
1 Tbl chopped sun dried tomatoes
1/2 cup chopped flat leaf parsley
3 Tbl tomato paste
1/2 cup crumbled feta cheese
1 box fillo dough
1/4 lb. butter
Heat the olive oil in a saute` pan over medium-high heat, add the garlic, then add the onion, carrots
and cook until softened, but not brown, put into a large bowl and let cool. Add the sun dried tomatoes,
tomato paste, cooked spinach, oregano, salt and pepper and set aside. Allow to cool completely and
then add shrimp, feta cheese and parsley. Cover the bowl and refrigerate until ready to wrap in fillo
Cut fillo dough into 24 sheet (strips) 4 inches by 12 inches. Each triangle pillow will take 3 strips.
Butter each of the 3 strips as you layer them. Add your shrimp filling (Approximately 4 shrimp
halves/serving) and fold up the triangles as you would fold a flag.
Butter the folds as you go so the pillows will stick together. Place the 8 finished triangle pillows on a
baking sheet and bake in a 350º oven until the triangles are a golden brown.