GREEK SPINACH FILO TRIANGLES

GREEK SPINACH FILO TRIANGLES image

Yield 14 Triangles

Number Of Ingredients 10

1 lb fresh spinach
6 spring onions, trimmed and sliced finely
2 Tbsp olive oil
3 Tbsp chopped dill
2 Tbsp chopped parsley
Salt, pepper and nutmeg
2 eggs, beaten
4 oz. Feta cheese, crumbled
4 oz. filo pastry
Olive oil to brush

Steps:

Wash the spinach and cook in its own water for 3-4 minutes, then drain throughly and chop finely. Sauté the spring onions in the olive oil until soft, about 4-5 minutes, then stir in the spinach. Cook gently for 5 minutes, then add the herbs. Mix well, season with salt, pepper and nutmeg and set aside to cool. Drain off any excess liquid from the spinach, then mix into the beaten eggs. Finally, fold in the crumbled cheese. Cut the filo sheets in half lengthwise so that they measure 3-1/2 x 12 inches. Bush one sheet with olive oil, then set another one on top. Brush with oil again. Spoon 1 Tbsp of the spinach mixture onto the top corner of the strip. Bring the adjacent corner over the filling and press it onto the opposite side of the strip to make a diagonal fold. Press the edges together to seal. Fold over again and again until you reach the end of the strip, finishing with a tight triangular package. Brush the top with olive oil. Make all the triangles this way, then place on a greased baking sheet. Bake in the oven at 375˚F for 20-25 minutes or until golden brown. Set on a wire rack to cool slightly. Serve warm.