Spinach and Feta Triangles

This recipe takes a little time, but it's worth it!

2 lb. English spinach

Spinach mixture

1/4 c. olive oil
1 onion, chopped
10 spring onions, sliced
1 tsp. dried dill
large pinch of ground nutmeg
1/3 c. freshly grated Parmesan
5 oz. crumbled feta cheese
3 oz. ricotta cheese (If I don't have ricotta on hand, I use more feta)
4 eggs, lightly beaten
1 1/4 oz. butter, melted
1 Tbsp. olive oil, extra
12 sheets filo pastry

Filo dough

Trim any coarse stems from the spinach. Wash the leaves thoroughly, roughly chop and place in a large pan with just a little water clinging to the leaves. Cover and cook gently over low heat for 5 minutes, or until the leaves have wilted. Drain well and allow to cool slightly before squeezing tightly to remove the excess water.

Small portion of mixture on dough

Heat the oil in a heavy-based frying pan. Add the onion and cook over low heat for 10 minutes, or until tender and golden. Add the spring onion and cook for a further 3 minutes. Remove from the heat. Stir in the drained spinach, dill, nutmeg, Parmesan, feta, ricotta, and egg. Season well.

Preheat the oven to 350 F (180 C). Grease two baking trays. Combine the melted butter with the extra oil. Work with three sheets of pastry at a time, keeping the rest covered with a damp tea towel. Brush each sheet with butter mixture and lay them on top of each other. Cut in half lengthwise.

Just before going in the oven

Ready to eat!

Spoon 4 Tbsp of the filling on an angle at the end of each strip. Fold the pastry over to enclose the filling and form a triangle. Continue folding the triangle over until you reach the end of the pastry. Put the triangles on the baking trays and brush with the remaining butter mixture. Bake for 20-25 minutes, or until the pastry is golden brown.

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