Ingredients:
1/2 cup Greek olive oil
2 large onions, chopped
3 bunches fennel fronds, stems trimmed and chopped
Salt, to taste
Pepper, to taste
1 pound phyllo dough
1 stick butter, melted
Instructions:
Preheat oven to 350 degrees Fahrenheit.


 
Pour the olive oil into a deep skillet and set the heat to medium. Add the onions and saute for about 5 minutes, or until the onions become soft. Stir in the fennel fronds, set the heat to medium-low, and saute for about 3 minutes or until the fennel begins to wilt. Season with salt and pepper and set aside.

Cut pastry sheets in strips about 2×12 inches. Stack them one on top of the other to prevent from drying. Brush each strip with melted butter, put one teaspoon of the filling on one end of a strip and fold over one corner to make a triangle. Continue folding pastry strip from side to side in the shape of a triangle until the entire pastry strip covers the filling. Proceed in this manner with pastry strips and filling until all are used.

Put each pita triangle on a buttered baking sheet and brush each with melted butter. Bake in the preheated oven for 15 minutes or until golden brown.