I was first introduced to this delicious savory pastry with Jim on my first trip to Greece . Upon returning I told my catering partner Theresa we needed to add this to our catering menu. We did and it was a hit with all our clients!
Ingredients
2 pkg. (10 oz. each) frozen whole leaf spinach or 2 Lbs. fresh spinach
6 Tbsp. olive oil
6 whole scallions, thinly sliced
1 lb. feta cheese
12 oz. cottage cheese or ricotta cheese
½ cup finely minced fresh parsley
Pinch of black pepper
1 tsp. dill
4 eggs, well beaten
½ lb. unsalted butter
1 lb. phyllo dough
Directions
Thaw frozen spinach, if using fresh, wash well and remove long stems. Drain and squeeze the spinach well releasing all the water. Then chop into small pieces.
In large fry pan, heat oil and sauté scallions until wilted.
Add the spinach and simmer until the moisture evaporates.
Rinse the feta under cold water, drain and crumble into a bowl.
Mix in the cottage cheese or ricotta, the parsley, pepper and dill.
Add the beaten eggs and mix well.
Combine cheese mixture to the spinach mixture, folding until well blended.
In a small sauce pan melt butter over low heat. Do not let it brown. Set aside.
Carefully unfold the phyllo sheets and gently using a sharp knife or scissors cut into lengthwise strips of three, cutting through the entire stack at one time.
Remove one piece at a time, covering the remaining phyllo with a slightly damp cloth to help prevent drying out.
With a pastry brush, lightly spread the melted butter over the strip of sliced phyllo.
Place a teaspoon of spinach mixture at the bottom left corner of the strip. Pick up the corner with the filling and fold over so that the bottom edge meets the side edge and forms a right angle. Continue folding over from side to side into a neat triangle until you have reached the end of the strip.
Brush finished triangle with melted butter and place on an ungreased sheet pan.
If you are going to bake right away, do not let the triangle touch since they will puff up during baking.
Bake at 425˚f oven for 12-15 minutes until the triangles are plum, crisp and golden brown.