- 30 mins
- 50 mins
Ingredients
- 1 lb fresh spinach or 1 10 oz pkg frozen spinach
- 1 1/2 tbsp olive oil
- 2 tbsp butter
- 2 cups chopped onions
- 1 tsp finely chopped garlic
- 1 cup chopped scallions
- 1 cup crumbled feta cheese (about 1/4 lb)
- 1/4 cup grated parmesan cheese
- 1/4 cup finely chopped fresh dill
- 1/3 cup finely chopped fresh parsley
- 1 egg
- 1 egg yolk
- salt & pepper to taste
- 1/4 cup butter, melted
- 8 sheets phyllo pastry
Preparation
Step 1
Preheat oven to 350°.
Pull off and discard any tough stems and blemished leaves from the spinach. Rinse and drain well. Chop the spinach coarsely. Heat the oil in a skillet and add the spinach. Cook until wilted. Drain well.
Add the butter to the skillet and when melted add the onions, garlic, and scallions. Cook, stirring, until wilted. Transfer the mixture to a mixing bowl and add the spinach, feta, and parmesan cheese, dill and parsley. Beat the egg and egg yolk together and add to the bowl. Add salt and pepper to taste. Blend.
Brush a marble or formica surface with melted butter and spread out one square of phyllo pastry on the surface. Using a sharp knife, cut the pastry lengthwise in half. Set one half aside, covered with a damp cloth (keep all the sheets of phyllo covered or they will dry rapidly). Brush the remaining half generously with melted butter, then bottom of the rectangle. Add 2 tbsp of the spinach mixture to the bottom of the rectangle. Fold one corner of the rectangle over the spinach filling in a triangle. Fold this filled triangle over itself toward the top. Continue folding up until complete, self-contained triangle is produced. Brush this all over with butter and set aside on a baking sheet. Continue making triangles in this way until all the pastry and spinach filling have been used.
Bake about 20 minutes or until puffed and golden brown. Serve hot.