Ingredients
- 3 tablespoons olive oil
- 1 onion, chopped
- 1/2 cup chopped green onions, greens and whites
- 3 cloves garlic, minced
- 2 pounds baby spinach, trimmed, rough chopped
- 1/2 lemon, juiced
- 2 eggs, lightly beaten
- 12 ounces crumbled feta cheese
- 1 tablespoon coriander seeds, toasted, ground
- 1/2 teaspoon fresh grated nutmeg
- 1/2 pound unsalted butter, melted
- 1 pound phyllo pastry sheets
- 1/4 cup finely chopped fresh oregano
- 1/4 cup finely chopped fresh chives
- 1/2 cup grated Parmesan cheese
Preparation
Step 1
Heat olive oil in a large skillet and place over medium heat. Saute onions and garlic for 3 minutes until soft. Add the spinach, season with salt and pepper, and continue to saute until the spinach is limp, about 2 minutes. Add lemon juice, remove from heat and place in a colander, and squeeze out excess liquid. Set aside to cool. The filling needs to be cool and dry to prevent the phyllo from becoming soggy.
In a medium bowl, beat the eggs with feta, coriander, and nutmeg. Season, then fold in the cooled spinach mixture until well blended.
Preheat oven to 350 degrees F. Brush 2 baking sheets with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Take care to keep the phyllo covered with a damp, not wet, towel as you work to prevent drying out and becoming brittle. Brush the sheet with melted butter, then sprinkle evenly with some oregano and chives. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, cut the sheets lengthwise into thirds to form 2-1/2-inch strips. Do this with all the sheets of dough.
Place a heaping teaspoon of filling near 1 corner of the layered phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding up a flag. Brush the top with butter and dust with Parmesan, place on prepared baking sheet, and cover while preparing the remaining pastries.