September 13, 2015
Categories: Snacks, Dairy, Cheese, Feta, Eggs, Vegetables, Appetizers, Spinach, Greek, Cooking For A Crowd, Baby Shower, Brunch, Christmas, Entertaining, Father's Day, Mother's Day, New Years, Regional Holiday, Oven Bake, Stove Top, Vegetarian, Refrigerated Dough more
"I love this Greek flakey tasty pastry filled with Spinach. This recipe is from Canadian Living Magazine 2002. I find it is an authentic recipe."
- Serving Size: 1 (27.5 g)
- Calories 75.2
- Total Fat - 5.8 g
- Saturated Fat - 2.8 g
- Cholesterol - 39.5 mg
- Sodium - 85.8 mg
- Total Carbohydrate - 3.4 g
- Dietary Fiber - 0.2 g
- Sugars - 0.4 g
- Protein - 2.5 g
- Calcium - 44.6 mg
- Iron - 0.4 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg
Step by Step Method
Mix together the spinach, onions & dill.
Place in a lightly oiled saucepan and cook for apprx 2 minutes or until the onions are softened.
Transfer to a bowl & cool.
Stir in the feta, eggs, salt, pepper & nutmeg..Set aside.
Place 1 sheet of phyllo on a work surface (keep remainder covered with a damp cloth).
Paint lightly with melted butter.
Cover with a second sheet of phyllo.
Brush lighly with butter.
Cut into 5 strips.
Spoon a heaping teaspoon of the filling 1/2" from the end of strip.
Fold 1 corner of phyllo over filling so the narrow end meets side edge to form a triangle.
Fold up the triangle, continue folding sideways & upwards to the end of the strip
Repeat with remaining strips.
Repeat with remaining phyllo sheets.
Place the triangles on a parchment lined baking sheet.
Brush triangles with butter.
Bake in 375 oven for 15-20mi minutes until the pastry is golden and the filling is beginning to ooze.
Tips & Variations
No special items needed.