Greek spinach and feta pastries that are just delicious served piping hot from the oven!
|Preparation Time:||20 minutes|
|Cooking time:||15 minutes|
- 250g baby spinach leaves
- 1/2 cup dill, chopped, optional
- 2 spring onions, chopped
- 1/2 teaspoon salt
- 200g feta cheese
- 2 eggs
- 8 sheets filo pastry
- 125g butter, melted
- 2 teaspoons sesame seeds or poppy seeds
Combine spinach, spring onions, dill and salt in a large bowl and squeeze together with your hands to bruise and soften leaves. Crumble in feta cheese and mix in eggs. Working quickly, brush four sheets of filo pastry with butter, layer each with a second sheet and brush with butter again. Cut each pastry stack in half lengthwise, into two strips. Divide spinach mixture evenly at the bottom corner of each strip of pastry and fold over to enclose the filling, making a triangle shape. Continue folding up the length of each pastry strip to form 8 triangular parcels and place on a baking tray. Brush triangles with butter, sprinkle with sesame seeds and bake at 200°C for 15 minutes until puffed and golden.
Make sure to wrap any unused filo pastry in plastic wrap and return to freezer for another use.