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Ingredients
- 1/4 1/4 1/4 cup good olive oil
- 1 1 1 cup chopped yellow onion
- 3 3 3 scallions, white and green parts, chopped
- 2 2 packages 2 (10-ounce) packages frozen chopped spinach, defrosted
- 2 2 2 T. fresh dill, chopped
- 4 4 4 extra-large eggs, lightly beaten
- 3 3 3 tablespoons freshly grated Parmesan cheese
- Plain dry bread crumbs
- 1 1 1 teaspoon grated nutmeg
- 2 2 2 teaspoons kosher salt
- 1 1 1 teaspoon freshly ground black pepper
- 2 2 2 cups small-diced feta cheese (12 ounces)
- 3 3 3 tablespoons toasted pine nuts
- 24 24 24 sheets frozen phyllo dough, defrosted in refrigerator overnight for dinner triangles
- 40 40 sheets for appetizer roll ups
- 1/4 1/4 1/4 pound (1 stick) unsalted butter, melted
- Flaked sea salt, such as Maldon, for sprinkling
Details
Servings 8
Preparation
Step 1
Preheat the oven to 375 degrees F.
Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
When the onion and scallions are done, add them to the spinach. Mix in the dill, eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
FOR DINNER SIZE TRIANGLES (MAKES 8 LARGE)
Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.
FOR APPETIZER ROLL UPS:
Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs using 10 sheets. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
Place in the oven and bake for 12-14 minutes or until the edges are lightly browned. Serve warm.
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