Recipe by mielhollinger
READY IN: 30mins




  • Heat a large fry pan over medium-high heat.
  • Add the spinach with only the rinsing water clinging to the leaves, cover and cook until wilted, about 1 minute.
  • Drain well on paper towels, then squeeze out as much of the remaining liquid as possible.
  • Place in a large bowl and add the feta cheese, kefalotiri cheese, eggs, mint, and nutmeg.
  • Stir well to combine.
  • Season with salt and pepper.
  • Preheat an oven to 375°F.
  • Lightly butter a baking sheet.
  • Cut the stack of phyllo sheets lengthwise into 3 equal strips.
  • Remove 1 strip and cover the remaining phyllo with a slightly dampened kitchen towel to prevent it from drying out.
  • Place the strip on a work surface and brush lightly with melted butter.
  • Place another strip on top.
  • Brush the second strip lightly with melted butter.
  • Place a heaping teaspoonful of the filling about 1 inch in from the bottom of the strip.
  • Fold the uncovered end over the filling on the diagonal to form a triangular shape.
  • Bring the bottom of the triangle up against the straight edge.
  • Continue folding in this manner until the tip of the strip is reached, forming a triangular pastry.
  • Brush lightly with melted butter.
  • Place on the prepared baking sheet.
  • Repeat with the remaining phyllo and filling.
  • Bake until golden, about 15 minutes.
  • Remove from the oven and transfer to a platter.
  • Serve immediately, warm or at room temperature.