I love (among others) Mediterranean cuisine. It is sometimes incredible how a couple of ingredients can go so well together, of which this recipe is the perfect example.
Here goes my gratitute to the Greeks, for the invention of the feta cheese. It goes well with so many vegetables, and the humble spinach is not an exception.
Today’s recipe is based on David Lebovitz’s and it is lovely!
Ingredients:
- the recipe called for filo dough, which I didn’t find, so I ended up using 2 packs of brick dough
- 2 tbsp olive oil
- 1 small onion, chopped
- 400g/14 ounces frozen spinach, thawed
- ground black pepper
- 400g/14 ounces feta cheese, crumbled
- pinch of nutmeg
- 1 egg
- optional: some fresh chopped mint
- melted butter
Cooking instructions:
Heat the oil in a skillet, at medium heat, add the onions and stir until they become translucent.
Add the spinach, and some pepper, stir. Cook until the liquid in the skillet has dried up.
In a bowl, mix the spinach, the feta cheese, the nutmeg, and the egg together.
Lay one filo sheet (mine were round) on the counter, double in half, brush the surface with melted butter. Then, set 1tsp of feta-spinach filling on one corner of the dough. Take the sharp corner and fold diagonally over the filling to encase it in a triangle. Continue folding the dough together with the filling towards the opposite corner. Repeat with the rest of the filling.
Preheat the oven to 180°C-350°F. Put the triangles on a baking sheet, bake for 10 minutes, until the bottom is golden, then turn and bake for another 10 minutes.
There you have it! Crispy, golden triangles with a deliciously salty filling, best served warm.
Enjoy!!
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