Ingredients
- 284g (1 package) baby spinach
- 2 bunches of spring onions (12-14 stalks)
- 1 bunch of dill
- 300-400g feta (use the cheapest feta so it’s not aged and may even be made from cow’s instead of goats milk, this avoids a strong feta flavor)
- 1 egg, beaten
- 1 tbls olive oil
- salt
- 1 package filo pastry
- melted butter
Directions
Crudely chop the spinach. Generously sprinkle spinach with salt (to draw out the water) and let sit for 1 hr. Peel the outside layers off the spring onions and finely chop. Take the top half of dill (should be all leaves), chop finely and add to spring onions. Use paper towels to wring water from the spinach, the drier the better. Add egg, onion and dill to spinach and mix. Add more salt. Crumble feta into the mix, add olive oil and a little more salt.
To make triangles cut filo package ito 4 while still rolled up. Take 2 strips of pastry, butter the inside, put a heaped tablespoon of the mix on one end and fold over to make triangle. Continue to fold keeping the triangle shape and butter the outside.
The spinach pies can be frozen raw and baked from frozen. Bake at 350F for 10-15 mins until golden brown, reduce cooking time if still frozen.
Recipe from Roula P.