Ingredients
- 5 tablespoon olive oil
- 1 1/2 pound spinach
- 1 1/2 cup onion
- 1 1/2 cup leeks
- 1 teaspoon garlic
- 1 tablespoon mint
- 1 tablespoon dill
- 1 teaspoon parsley
- 4 tablespoon feta cheese
- 2 tablespoon kefalotyri cheese
- 1 tablespoon egg
- 1 tablespoon phyllo dough
Preparation
Baking Directions:
Preheat oven to 350 degrees F.
Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.
Add the spinach and sauté for 3 minutes, or until wilted.
Transfer the spinach to a cookie sheet and let cool.
Place the cooled spinach in a colander to drain any excess liquid.
Once drained, coarsely chop the spinach and set aside.
Heat 3 tablespoons of oil in a large sauté pan over medium heat.
Add the onions with a pinch of salt and cook until soft and translucent, about 10-12 minutes.
Add the leeks with a pinch of salt and cook until the leeks become soft, about 5 minutes.
Add the garlic and cook for 1 minute.
Add the spinach, mix well and cook for an additional 2 minutes.
Transfer spinach mixture to a cookie sheet and set aside to cool.
Once cooled, transfer the spinach to a mixing bowl.
Gently fold in the herbs, cheeses, egg, and set aside.
Lay one sheet of phyllo out on a clean surface.
Using a pastry brush, lightly brush the phyllo with oil Lay a second sheet directly on top of the first and lightly brush with oil.
Using a sharp paring knife, cut the phyllo lengthwise into seven 2 inch wide strips.
Working with one strip of phyllo at a time, place 1 tablespoon of the spinach mixture in one corner of the dough.
Fold the phyllo over the mixture to form a triangle.
Continue to fold over in a triangle shape until the whole strip of phyllo is folded into a neat triangle package.
Place on a baking sheet.
Repeat until all of the spinach mixture is used.
Bake on the center rack of the oven for 15 to 20 minutes, or until golden brown and crispy.
Serve immediately.
Tips:
Note: Any left over hors d'oeuvre can be frozen for up to 3 weeks.
