Ingredients:

  • 20 oz (560 g) Frozen Chopped Spinach, thawed and thoroughly squeezed dry
  • 10 oz (280 g) Full-Fat Feta Cheese, crumbled
  • 1 Large Egg, lightly beaten
  • 4 stalks Spring Onions (Scallions), finely sliced
  • 1/4 cup Fresh Dill, finely chopped
  • 2 Tbsp Fresh Parsley, chopped
  • 1 Tbsp Olive Oil
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Black Pepper, freshly ground
  • Salt (use sparingly)
  • 1 lb package (450 g) Phyllo Dough, thawed
  • 8 oz (225 g) Unsalted Butter, melted

Instructions:

  1. Squeeze the Spinach: Place the thawed spinach into a cheesecloth or strong kitchen roll and twist firmly to remove all excess liquid. Transfer the dry spinach to a large bowl.
  2. Sauté Aromatics: Heat olive oil in a pan over medium heat. Sauté the spring onions for 3-4 minutes until softened. Allow to cool slightly.
  3. Combine Ingredients: Add the cooled spring onions, crumbled feta, beaten egg, dill, parsley, nutmeg, pepper, and a pinch of salt (if needed) to the bowl with the spinach. Mix thoroughly until just combined.
  4. Chill Filling: Cover the mixture and chill in the refrigerator for at least 30 minutes. This helps the mixture firm up, making assembly easier.
  5. Prepare the Workstation: Melt the butter. Unwrap the phyllo dough and immediately cover the entire stack with a clean, slightly damp tea towel to prevent drying.
  6. Cut the Sheets: Carefully take two sheets of phyllo dough and lay them flat. Brush the entire top sheet liberally with melted butter. Cut the buttered double sheet lengthwise into 3 or 4 strips, approximately 3–4 inches (7–10 cm) wide.
  7. Fold the Triangle: Place a small spoonful (about 1 Tbsp) of the chilled filling at the corner of the strip. Fold the corner diagonally over the filling to form a triangle, and continue folding (like folding a flag) until you reach the end of the strip. Ensure the edges are sealed.
  8. Repeat and Arrange: Place the finished triangle seam-side down on a parchment-lined baking sheet. Repeat until all filling and phyllo sheets are used.
  9. Bake: Preheat oven to 375°F (190°C). Brush the tops of all triangles generously with any remaining melted butter. Bake for 25–30 minutes, rotating the pan halfway through, until the triangles are deeply golden brown and crisp. Serve warm.