September 13, 2015
"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
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.