Ingredients: |
Ingredients: 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
4 eggs
¼ pound feta cheese, crumbled
¼ pound cream cheese, cut into tiny cubes
¼ cup chopped parsley
¼ cup chopped fresh dill or 1 tablespoon dried dill
½ teaspoon pepper or to taste
About 1 cup melted, but not hot, butter or approximately 1 cup olive oil
12 to 14 sheets filo (or phyllo) dough, thawed (Thaw according to package directions. After removing from the package, cover with a damp cloth to prevent the filo from drying and breaking)
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Directions: |
Directions:The spinach should be squeezed dry in cheesecloth or pressed against the bottom and sides of a colander to remove as much liquid as possible. The spinach should be crumbly.
Combine the spinach, eggs, feta, cream cheese, parsley, dill, and pepper in a bowl and mix well to combine ingredients. (Salt probably won’t be necessary since the feta is quite salty.)
Preheat the oven to 350°. Brush a 9 x 13 metal baking pan lightly with melted butter or olive oil. Lay 6 filo sheets in the pan, lightly brushing each with melted butter or olive oil before placing it in the pan. Spread the spinach mixture evenly over the filo sheets. Lay 6 to 8 more filo sheets on top, brushing each one with melted butter or olive oil before placing it over the filling.
Trim dough to fit the pan or tuck edges down the sides of the pan. Using a sharp knife, cut through the top sheets of filo to make 2-inch squares or diamond shapes. Bake until golden and the filling is set, 45 to 50 minutes. Let rest for 5 to 10 minutes, then cut into squares or diamonds through the bottom layers of dough and serve warm or at room temperature. |
This recipe for Mediterranean Pastry Triangles with Spinach and Feta Cheese is from