Prep 1 hr 15 mins
Cook 20 mins
These take a bit of time to prepare but are worth the effort. You can use puff pastry instead of phyllo and make them big for a satisfying lunch or small for appetizers. They also freeze well and can be cooked from frozen. Great to have on hand for unexpected company!
- 1⁄4 cup chopped parsley
- 2 tablespoons chopped dill
- 2 teaspoons chopped garlic
- 3 scallions, thinly sliced
- 1 1⁄2 teaspoons extra virgin olive oil
- 300 g frozen chopped spinach
- 220 g crumbled greek feta
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄3 cup finely shredded parmigiano-reggiano cheese
- 250 g cream cheese, block softened
- 1 egg, lightly beaten
- 1⁄4 cup butter, melted
- 1⁄8 cup vegetable oil
- 30 sheets frozen phyllo pastry, thawed
- Saute 2-3 min., white and light green parts of scallions and the garlic in the olive oil. Watch closely. You just want it to soften, not to brown.
- Squeeze the excess water out of the spinach.
- In a large bowl combine all the ingredients except for the veg. oil, butter and pastry. Mix gently but thoroughly.
- Combine the veg. oil and butter.
- Place 1 sheet of phyllo on your work surface (keep the rest covered with a damp tea towel to prevent drying out). Using a pastry brush, lightly brush with the butter mixture. Place a second sheet on top and brush again. Place a third sheet on top and brush again.
- Cut the layers into 3 equal strips, lengthwise.
- Place a heaping tablespoon of the filling 1/2 an inch away from the narrow edge nearest you on the first row of strips.
- Take the bottom left corner and fold it over the filling so the narrow edge meets the side edge, forming a triangle.
- Keep folding the dough over like you are folding a flag, sort of like flipping the triangle over and over. If there is a bit of phyllo left when you reach the top, just fold it under.
- Repeat this process until you run out of filling, phyllo or patience!
- These can be frozen for a week or two. Separate layers with waxed paper.
- Brush tops lightly with melted butter, place on parchment lined baking sheet and bake at 375' for 15-18 minute (20-25 minute if frozen) or until tops are golden.
- Leftovers can be reheated at 375' for 8 minute.
Delicious little morsels reminiscent of spanakopita. Another addition to my collection of "mezes" recipes!
I have not made these but I did have the pleasure of eating them at Countrylady's potluck Tapas Party. These are quite yummy and I intend to save this recipe and make them soon 1
Very flavourful! I have tasted many phyllo pastries, these were exceptional! The 3 cheeses and herbs definitely made the difference! A great addition to our Tapas Party menu Annie, thanks!