Makes approx. 8 triangles
12 sheets chilled fillo pastry, 28cm x 44cm each
80-100ml melted butter or olive oil
Spinach and Cheese Filling:
1 small brown onion (or use 1/2 a large one), finely chopped
1 clove garlic, finely chopped
3 green onions, ends trimmed and thinly sliced
1 tablespoon olive oil
250g frozen chopped spinach, thawed then squeezed well to remove excess liquid
3-5 sprigs dill (about 2 tablespoons chopped), finely chopped
200g Greek-style feta cheese, crumbled
250g ricotta cheese, drained
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
1/4 teaspoon salt, or to taste (adjust accordingly to saltiness of cheese used)
2-3 eggs, lightly beaten
1. Heat a frying pan or a wok, add oil and sauté chopped onion for 5 minutes over moderate heat. Add chopped garlic and sauté another minute. Add chopped green onion and sauté another minute until soft. Stir in spinach to combine. Remove to a plate and let cool to room temperature.
2. Add chopped dill, crumbled feta and drained ricotta to the cooled spinach mixture. Mix in eggs, one by one as required, to get a not-too-wet mixture (I only used 2 eggs as the tub of ricotta I used was very soft and moist). Mix in black pepper and nutmeg and season with salt to taste.
3. Preheat oven to 180°C. Line a large baking sheet with baking paper.
4. Unwrap the packet of fillo pastry and remove 12 sheets. Seal the leftover immediately so it doesn’t dry out. Store in refrigerator for further use. Cover the 12 sheets of fillo pastry with a dry tea towel, then an additional damp tea towel (well wrung out) over the top; this will prevent the fillo pastry from drying out as you work.
5. Take one sheet of fillo pastry and brush with melted butter or olive oil. Cover with another sheet of fillo and brush with butter or oil. Lay a third sheet of fillo on top. Cut the stack of fillo lengthways in half (or in thirds if you want the triangle parcels to be smaller) so the stack is about 14cm x 44cm in size each.
6. Spoon about 1 heaped tablespoon of spinach and cheese filling onto one end of the fillo stack (pic #1 above), fold one corner over to form a triangle (pic #2). Fold over again (pic #3). Continue to fold the triangle over until you reach the end of the length the fillo stack. Brush with a little bit more butter before you do the last fold so the end is sealed. Repeat with the other cut fillo stack.
7. Continue to fill and wrap with the remaining fillo and filling until you get 8 triangles. Arrange the triangles, sealed sides down, on the lined baking sheet.
8. Bake for 25 to 30 minutes, or until the pastry is golden. Serve hot or at room temperature.
Taste: Crispy pastry with a delicious Greek-flavoured spinach and cheese filling
Consume: Best within 2-3 days
Storage: Store in airtight container in the refrigerator; reheat in 160°C oven for 10 to 15 minutes, or until warm before serving
Recipe Reference(s): From various sources