Tarragon Mushroom Triangles

1 T. olive oil

1/2 C. chopped red onions

2 t. dried tarragon

1/8 t. ground red pepper

8 oz. mushrooms, coarsely chopped

1/2 C. thawed frozen chopped spinach, squeezed dry

1/4 C. chopped roasted sweet red peppers

2 oz. feta cheese, crumbled

Pinch of grated nutmeg

16 sheets phyllo dough (thawed, if frozen)

2 t. margarine, melted

In a large no-stick frying pan over medium heat, warm the oil. Add the onions, tarragon and ground pepper; cook, stirring frequently, for 4 minutes. Add the mushrooms; cook for 6-8 minutes, or until all the liquid given off by the mushrooms has evaporated.

Transfer mixture to a large bowl. Add the spinach and red peppers; mix well. Stir in the feta and nutmeg. Preheat the oven to 350°F.

Unroll the phyllo and cover it with a piece of plastic to keep it from drying out. Peel off 2 sheets and lay the double layer on your work surface.

Melt 4 T. butter. Cut the phyllo into thirds lengthwise. Brush lightly with the butter. Place a tablespoon of filling in the bottom corner of each strip. Fold over once to make a triangle; continue folding over as if folding a flag. Place on a baking sheet. Repeat to use all the remaining phyllo and filling of the remaining margarine mixture.

Brush the tops of the triangles with the remaining butter mixture. Bake 12-15 minutes, or until golden.

Makes 24.