Updated: Mar 8, 2020
recipe by shereen pavlides
Note: if using store bought filo (phyllo) dough, double up the sheets, using 1 (16 ounce) package
2 (11 ounce) packages fresh baby spinach (1 1/3 pounds total)
kosher salt and fresh finely grated black pepper
3 tablespoons olive oil
1 extra large onion - finely diced
6 - 8 green onions - sliced; whites and dark greens separated
2 1/2 cups crumbled good quality greek feta
1/2 cup chopped parsley
1/2 cup chopped dill
3 large eggs - room temperature
20 (9” x 14”) filo (phyllo) pastry sheets - homemade (13 ounces / 375 grams) https://www.cookingwithshereen.com/post/how-to-make-filo-pastry-beginner-step-by-step-guide
store bought - see note above.
1 1/2 cups unsalted butter - melted
Heat oven to 375 degrees F.
Divide the spinach into two extra large bowls. As you add the spinach, season with salt in layers. This is help to begin wilting the spinach, while you prep the remaining ingredients.
Heat an 8-quart pot over medium heat. Add the oil. When the oil is heated, add the onions and the whites / light green part of the onions. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Saute until tender, 5 - 6 minutes.
Add the spinach into the pot, pushing down the spinach to fit. Cover. Reduce heat to medium-low. Steam the spinach, 2 - 3 minutes. Remove the lid. Toss and rotate the spinach from the bottom to the top. Increase heat to medium. Keep toss and stirring until fully wilted, 1 - 2 minutes. Remove from the heat.
Place the spinach into a strainer, double lined with cheesecloth. Let set to cool. Once cooled. Ring out the spinach by pulling the cheesecloth up and over the mixture, twist and squeeze out all the excess moisture.
Into a large bowl, add the cooled spinach, feta, parsley and dill. Stir. Season to taste with salt and little pepper. Stir in the eggs until well combined.
Working with one filo sheet at a time, lightly brush the sheet with butter, fold in half (vertically) creating a 4 1/2-inch by 14-inch long sheet. Add 1/4 cup of the spinach feta mixture to the top right corner of the long sheet. Flip the filo over the spinach mixture, slightly pressing down to fill out the triangle. Fold over to the left, then towards you, then to the right, creating a triangle. Repeat the entire filo sheet (watch video for detailed instructions). [Note: It’s like folding a flag].
Place onto a rimmed baking sheet. Lightly brush the top of 10 triangles with butter.
Bake until golden brown and crisp, 22 - 25 minutes.
makes: 20 (serves 8 - 10)