If you still have frozen spinach, this recipe is worth making with it. Or you can wait a few weeks for this year’s fresh spinach. If you haven’t worked with filo pastry before, you may find it a bit challenging because if you don’t work fast enough it dries out and starts cracking. That said, they are still just as tasty though not as pretty.
- 1 kg (1½ lbs) spinach, tough stems removed, coarsely chopped
- 375 ml (1½ c) crumbled feta cheese
- 125 ml (½ c) parmesan cheese
- 4 eggs, lightly beaten
- 30 ml (2 tbsp) chopped fresh mint
- 2 ml (½ tsp) nutmeg
- salt and pepper to taste
- 250 gr (½ lb) filo dough (20 sheets) thawed if frozen
- 125 ml (½ c) butter, melted
Heat a large frying pan over medium-high heat. Add the spinach with only the rinsing water clinging to the leaves, cover and cook until wilted, about 1 minute. Drain well on paper towels, then squeeze out as much of the remaining liquid as possible. Place in a large bowl and add the feta cheese, parmesan cheese, eggs, mint and nutmeg. Stir well to combine. Season with salt and pepper.
Preheat oven to 375 degrees F.
Lightly butter a baking sheet. Cut the stack of filo sheets lengthwise into 3 equal strips. Remove 1 strip and cover the remaining filo with a slightly dampened kitchen towel to prevent it from drying out. Place the strip on a work surface and brush lightly with melted butter. Place another strip on top. Brush the second strip lightly with melted butter. Place a heaping teaspoon of the filling about 1 inch in from the bottom of the strip. Fold the uncovered end over the filling on the diagonal to form a triangular shape. Bring the bottom of the triangle up against the straight edge. Continue folding in this manner until the tip of the strip is reached, forming a triangular pastry. Brush lightly with melted butter. Place on the prepared baking sheet. Repeat with the remaining filo and filling.
Bake until golden, about 15 minutes. Remove from oven and transfer to a platter. Serve immediately, warm or at room temperature. Makes 30 triangles, serves 6.