Recipe from: 20 May 2015
recipes, Greek

Ingredients 14
Servings 4
Time 00:20


  • 1
  • 4
    spring onions, chopped
  • 3
    garlic cloves, crushed
  • 600
    baby spinach
  • 2
    fresh dill, chopped
  • 20
    chopped parsley
  • 200
    feta cheese, crumbled
  • 2
    eggs, beaten
  • sea salt and black pepper
  • 1
    roll phyllo pastry
  • 100
    melted butter
  • 2
    sesame seeds
  • 1
    tub taramasalata to serve



Preheat oven to 180ºC.

Heat butter in a pan and fry onions and garlic until golden. Add spinach and dill; cook until wilted. Remove, allow to cool, then drain well. Add herbs, feta and eggs; season well.

Unroll phyllo on a surface and keep covered with a damp tea towel to prevent it from drying out.

Brush a sheet of phyllo with melted butter; top with another sheet.

Brush top sheet with butter; slice the stack length ways into 3 long strips.

Place a heaped spoonful of the filling about 3cm from the bottom of each strip and fold the bottom edge of the pastry over the filling to enclose and form a triangle.

Continue to fold pastry strip up, corner to corner. Brush with a little extra butter; sprinkle with sesame seeds, then place on a baking tray. Repeat with remaining pastry and filling.

Bake for 25 to 30 minutes.

Text and image: Fairlady

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Read more on: bake  |  greek  |  recipes

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