Fried dough stuffed with gooey gorgonzola and spinach is a surefire hit at any finger-food event.
Heat a pan over medium heat.
Prepare frying oil by adding 1 inch of oil to a large pot. Heat oil to 350°F.
In your pan, add oil and minced garlic. Saute until garlic is fragrant.
Add frozen spinach and cover. Let simmer until the spinach is defrosted and heated through, stirring occasionally, about 10 minutes.
Add gorgonzola and stir until melted. Let mixture cool.
While the filling cools, cut your Phyllo sheets into 4 lengthwise strips. Also mix together the water and flour. This will serve as a glue to seal the triangles closed.
Take 1 tbsp of filling and place it at the bottom of a phyllo strip. Fold the bottom left corner of the strip up and across to meet the right edge of the strip, forming a triangle. Take this triangle and fold it up over itself, forming another triangle. Continue doing this until you can't fold the triangle over itself again, then wet the edge of the dough with the flour/water glue and adhere it to the triangle.
Repeat with the other triangles.
Fry the triangles in the oil for about 1 minute, flipping midway through, until golden brown.
Serving Size 2 Triangles